Recipe courtesy of Tyler Florence
Show: Food 911
Save Recipe Print
Total:
1 hr 50 min
Prep:
10 min
Inactive:
1 hr
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove from the heat, cover, and let them soak for 1 hour. (Or cover the with cold water and let them soak overnight.)

Meanwhile, drain the tomatoes and reserve the liquid. Hand crush the tomatoes into a saucepan and add the sugar and 1/2 cup of the liquid. Cook over medium low heat, being careful not to let it burn, until the liquid has evaporated and the tomatoes are thick, about 30 minutes.

In a large pot over medium heat add the olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and the stock and cook, covered, until the peas are tender, about 20 minutes. Add some water if you need more liquid. Remove the ham hock and fold in the tomato mixture. Taste, season with salt and pepper, and serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Black-Eyed Peas and Rice

Recipe courtesy of Soul Fixins'

Black-Eyed Pea Salad

Recipe courtesy of The Neelys

Spicy Black-Eyed Peas

Recipe courtesy of Tyler Florence

Black-Eyed Peas with Bacon and Pork

Recipe courtesy of The Neelys

Black-Eyed Pea and Spinach Salad

Recipe courtesy of Ellie Krieger

Blackened Tilapia With Black-Eyed Pea Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword