Black-Eyed Peas with Ham Hock
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 190
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 35
- Sodium
- 470
- Total: 1 hr 25 min (not including soaking time)
- Active: 20 min
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
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.