CROCK-POT SOUTHERN BLACK-EYED PEAS WITH HAM HOCK
Steps:
- Gather the ingredients.
- Place the peas in a large saucepan or Dutch oven and cover with water to at least 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 15 minutes, drain, and reserve.
- Place the ham hock, onion, celery, carrots, bacon, cayenne pepper, and garlic in the slow cooker. Add 3 cups of water.
- Cover the ingredients and cook on high for 1 hour.
- Add the drained peas to the slow cooker.
- Set the crock pot on low, cover, and cook for 5 to 7 hours, stirring halfway.
- Once the cooking time is done, remove the ham hock from the pot, pick the meat, and shred it or chop it depending on your preference. Add the meat back to the peas.
- Taste for seasoning and add kosher salt and freshly ground black pepper as needed. Stir well.
- Serve the peas with your favorite sides and enjoy.
Nutrition Facts : Calories 246 kcal, Carbohydrate 37 g, Cholesterol 11 mg, Fiber 7 g, Protein 17 g, SaturatedFat 1 g, Sodium 170 mg, Sugar 5 g, Fat 4 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
HAM HOCKS AND BLACKEYED PEAS
Make and share this Ham Hocks and Blackeyed Peas recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 2h15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a large casserole, combine all ingredients except ham hocks and heat to boiling, stirring occasionally.
- Place ham hocks on top of mixture and reduce heat to low. Cover and simmer 2 to 2 ½ hours, or until beans and ham hocks are tender.
Nutrition Facts : Calories 877.5, Fat 36.5, SaturatedFat 12.5, Cholesterol 312.8, Sodium 252.7, Carbohydrate 28.2, Fiber 10.6, Sugar 10.3, Protein 104.8
BLACK-EYED PEAS WITH HAM HOCKS
Fall and winter are coming and this is a dish that will warm you up on a cold day. If you simmer it long enough, it will take on a stew-like consistency. I serve it with a little chopped tomato and onion on top with skillet cornbread on the side. You can also use pintos, limas, ore northern beans in place of the black-eyes. I hope you like it!
Provided by Adam K.
Categories Stew
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Rinse peas well and pick out dirt and stones (I do not soak mine).
- Add to a large stock pot.
- Fill with water up to a little over half full (you may need to add more water (hot) as you go).
- Add ham hocks, salt and pepper (be careful not to add too much salt because of the ham hocks).
- Bring to a rapid boil for about 20 minutes. stirring so the peas don't stick.
- Put on low and simmer 2 1/2 to 3 hours, stirring every so often.
- When done, you can serve it by itself or over rice.
Nutrition Facts : Calories 508.5, Fat 1.9, SaturatedFat 0.5, Sodium 24.2, Carbohydrate 90.8, Fiber 16, Sugar 10.4, Protein 35.6
BLACK-EYED PEAS AND HAM HOCKS
This recipe is in response to 'cutelittlerocker's' request for anything Southern. It is my Mom's recipe, and she was from Arkansas. A portion of the peas may be mashed once cooked, then stirred together with the whole peas and shredded ham hock for a creamier consistency.
Provided by DOUET
Categories Side Dish Beans and Peas
Time 2h
Yield 5
Number Of Ingredients 6
Steps:
- Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
- In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
- Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Nutrition Facts : Calories 516.1 calories, Carbohydrate 54.7 g, Cholesterol 54.4 mg, Fat 18 g, Fiber 9.7 g, Protein 35 g, SaturatedFat 6.1 g, Sodium 58.6 mg, Sugar 6.3 g
BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS
For the New Year's good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig's feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin' John.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 2h
Yield About 12 cups cooked beans, 10 to 12 servings
Number Of Ingredients 12
Steps:
- Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
- Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
- Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
- To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 3 grams, TransFat 0 grams
NEW YEAR'S DAY BLACK-EYED PEAS AND HAM HOCKS
My grandfather served similar black-eyed peas, just after midnight, every New Year's Eve, on a leaf of fresh cabbage. I've taken his ideas, and tweaked them...just a bit.
Provided by chow n groove
Categories Beans
Time 2h20m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Soak dried peas overnight or longer.
- Sautee the holy trinity and serrano pepper in oil until they sweat. You may want to season the veggies at this point, but beware -- unless you are familiar with the salt content of the hocks, tread lightly.
- Add drained peas and remaining ingredients, except toasted flour, and bring to a boil. Then, cover, and simmer for two hours, or until peas are tender.
- When peas are tender, remove and debone the hocks, chop the meat into bite-sized chunks, and return to pot. Continue to simmer.
- In a sautee pan, toast the flour over medium heat until a medium to dark carmel color -- ten minutes should do the trick. Add it to the peas a bit at a time, and stir after each addition, until desired thickness is achieved.
Nutrition Facts : Calories 154.5, Fat 0.8, SaturatedFat 0.2, Sodium 90, Carbohydrate 26.4, Fiber 4.3, Sugar 3.1, Protein 10.4
SPICY HAM HOCKS AND BLACK-EYED PEAS
You can serve this on rice or simply as a side dish. It's alittle bit spicy, but you might like to add some Tabasco or hot green pepper sauce to give it a little more punch. I do.
Provided by PalatablePastime
Categories Ham
Time 2h33m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place black-eyed peas in a large deep pan.
- Cover with enough water to be about 2-inches deep over peas.
- Bring to a boil, boil 3 minutes, then remove from heat.
- Cover and allow to sit for 1 hour.
- Drain water off of black-eyed peas.
- Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.
- Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.
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