Black-Eyed Peas And Ham Hocks

Black-eyed peas and ham hocks is a classic Southern dish that’s both hearty and comforting. This dish is deeply rooted in tradition, often served on New Year’s Day to bring good luck for the year ahead. The combination of smoky, tender ham hocks and creamy black-eyed peas creates a flavorful and satisfying meal that’s perfect for any time of year. The slow cooking process allows the flavors to meld together beautifully, resulting in a dish that’s rich, savory, and full of warmth. Serve it over rice or with a side of cornbread to complete the experience.

Ingredients:

• 1 pound dried black-eyed peas, rinsed and sorted
• 2 large ham hocks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• 6 cups chicken broth or water
• 1 tablespoon apple cider vinegar (optional, for a bit of tang)
• Hot sauce, for serving (optional)

Instructions:

1. Prepare the Black-Eyed Peas: Place the black-eyed peas in a large bowl and cover with water. Let them soak overnight. If short on time, use the quick soak method by bringing the peas and water to a boil, then letting them sit for an hour. Drain and rinse the peas before using.
2. Cook the Ham Hocks: In a large pot or Dutch oven, add the ham hocks and cover with chicken broth or water. Bring to a boil, then reduce the heat and simmer for about 1.5 to 2 hours, until the ham hocks are tender and the broth is infused with their flavor.
3. Add the Peas and Seasonings: Once the ham hocks are tender, add the soaked black-eyed peas, chopped onion, garlic, bay leaf, smoked paprika, and black pepper to the pot. Stir to combine.
4. Simmer the Dish: Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for 1 to 1.5 hours, or until the black-eyed peas are tender and the flavors have melded together. Stir occasionally and add more broth or water if needed to keep the peas covered.
5. Season and Serve: Taste and adjust the seasoning with salt, pepper, and a splash of apple cider vinegar if desired. Remove the bay leaf and discard. Serve the black-eyed peas and ham hocks hot, with hot sauce on the side for those who like an extra kick.

Enjoy this comforting dish as a main course or a side, perfect for family gatherings or any occasion where you want to share a taste of Southern hospitality.