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Ham Hocks And Black Eyed Peas

Chef.at.Home's picture
Ingredients
  Dry black eyed peas 3 Cup (48 tbs)
  Ham hocks 3 Pound
  Chopped onion 1 1⁄4 Cup (20 tbs)
  Chopped celery 1 Cup (16 tbs)
  Bay leaf 1
  Salt 1 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Okra/One 10-ounce package frozen cut okra 10 Ounce, cut up
Directions

Place dry peas in a 6-quart kettle or Dutch oven and add 12 cups water.
Soak as directed
Do not drain.
Stir in ham hocks, onion, celery, bay leaf, salt, and cayenne.
Bring to boiling.
Reduce heat; cover and simmer till ham hocks are tender and peas are done, about 11/2 hours.
Stir in fresh or frozen okra; cook till okra is very tender, 10 to 15 minutes.
Remove bay leaf.
Season to taste with salt and pepper.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute

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