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Smoky Black-Eyed Peas

Photo: Jennifer Causey
Active time 20 mins
Total time 9 hrs, 20 mins
Yield

Serves 4 (serving size: about 2/3 cup)

Serve these black-eyed peas with collard greens and cornbread for a Southern New Year's feast. All 3 dishes symbolize good fortune; they're also just plain delicious. If you can't find a ham hock, substitute a smoked turkey leg or wing. Add cooked peas to stews or salsa, or sauté with rice, garlic, and bell pepper for hoppin' John. Use leftover ham hock meat as a flavoring agent for greens, beans, and broths. This recipe goes with: Seared Grouper with Black-Eyed Pea Relish, Black-Eyed Pea-Stuffed Acorn Squash

Ingredients

  • 12 ounces dried black-eyed peas
  • 3 cups unsalted chicken stock (such as Swanson)
  • 2 cups chopped leeks (about 2 medium)
  • 2 cups water
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 (14- to 16-oz.) smoked ham hock
  • 1/4 cup chopped green onions
  • Hot sauce (optional)

Nutrition Information

  • calories 200
  • fat 2.5 g
  • satfat 0.7 g
  • monofat 0.1 g
  • polyfat 0.3 g
  • protein 16 g
  • carbohydrate 30 g
  • fiber 5 g
  • cholesterol 15 mg
  • iron 4 mg
  • sodium 498 mg
  • calcium 65 mg
  • sugars 3 g

How to Make It

  1. Rinse peas; drain. Place peas in a large bowl; fill with water to cover peas. Let stand at room temperature 8 hours or overnight. Drain.

  2. Place peas and next 6 ingredients (through ham hock) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 1 hour or until peas are very tender, stirring occasionally. Remove pan from heat. Remove hock; cool slightly. Remove meat from bone; discard fat, skin, and bone. Chop meat. Reserve 3 cups pea mixture for Seared Grouper with Black-Eyed Pea Relish* and Black-Eyed Pea-Stuffed Acorn Squash**. Add 1/2 cup meat to remaining 3 cups pea mixture (reserve remaining meat for another use). Top with green onions and hot sauce, if desired.

Cook's Notes

*Get the recipe for Seared Grouper with Black-Eyed Pea Relish. **Get the recipe for Black-Eyed Pea-Stuffed Acorn Squash.