Black-Eyed Peas with Ham Hock

Name: Black-Eyed Peas with Ham Hock
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 8 servings
Ingredients: 1 pound dried black-eyed peas, soaked overnight; 2 tablespoons canola oil; 1 medium white onion, chopped; Kosher salt and freshly ground black pepper; 3 cloves garlic, minced; 1 smoked ham hock; 2 teaspoons ham bouillon paste, such as Better Than Bouillon

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Level: Easy

Total: 1 hr 25 min (not including soaking time)
Active: 20 min

Yield: 8 servings

Black-eyed peas are a staple in Gullah cuisine. We always eat them around New Year’s since they're considered good luck, but I enjoy them year-round. This is a simple way to prepare the peas. If you forget to soak the black-eyed peas overnight, don't worry. There's usually a quick-soak method on the package.

Level: Easy

Total: 1 hr 25 min (not including soaking time)
Active: 20 min

Yield: 8 servings

Ingredients

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1 pound dried black-eyed peas, soaked overnight

2 tablespoons canola oil

1 medium white onion, chopped

Kosher salt and freshly ground black pepper

3 cloves garlic, minced

1 smoked ham hock

2 teaspoons ham bouillon paste, such as Better Than Bouillon

Directions

Drain and rinse the black-eyed peas. Set aside.
Heat the oil in a Dutch oven over medium-high heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the black-eyed peas and enough water to cover. Add the ham hock and ham bouillon paste.
Bring the mixture to a boil. Cover, reduce the heat and simmer until the peas are tender, 45 minutes to 1 hour. Remove the ham hock from the Dutch oven and chop the meat. Return the meat to the Dutch oven and cook until heated through. Season with salt and pepper.