Southern Black-Eyed Peas with Ham Hocks

Follow our step-by-step guide on how to make Southern Black-Eyed Peas with Ham Hocks.

1. Step 1

   Start by giving your black-eyed peas a good rinse under cold water, making sure to sift through them to remove any tiny pebbles or debris that might have snuck in.

2. Step 2

   In a large stockpot, combine the cleaned peas with three cups of water, along with some smoky ham hocks, a bay leaf, a sprinkle of black pepper, and a pinch of salt.

3. Step 3

   Bring this delightful mixture to a boil over medium-high heat, letting the aromas fill your kitchen.

4. Step 4

   Once it’s bubbling away, lower the heat and let it simmer uncovered for about an hour and a half, or until the peas and ham hocks are tender and full of flavor.

5. Step 5

   If you find that the ham hocks need a little extra time, don’t worry—just simmer them in a separate pot with some additional water until the meat easily pulls away from the bone.

6. Step 6

   When everything is cooked to perfection, carefully remove the ham hocks from the pot and let them cool for a moment.

7. Step 7

   Then, shred the tender meat from the bones and return it to the stockpot, making sure to discard the bones and the bay leaf.

8. Step 8

   Finally, take a moment to taste your creation and adjust the seasoning with a bit more salt and pepper if needed.

9. Step 9

   Enjoy the comforting warmth of this dish, perfect for sharing with family and friends!.