CROCK-POT SOUTHERN BLACK-EYED PEAS WITH HAM HOCK
Steps:
- Gather the ingredients.
- Place the peas in a large saucepan or Dutch oven and cover with water to at least 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 15 minutes, drain, and reserve.
- Place the ham hock, onion, celery, carrots, bacon, cayenne pepper, and garlic in the slow cooker. Add 3 cups of water.
- Cover the ingredients and cook on high for 1 hour.
- Add the drained peas to the slow cooker.
- Set the crock pot on low, cover, and cook for 5 to 7 hours, stirring halfway.
- Once the cooking time is done, remove the ham hock from the pot, pick the meat, and shred it or chop it depending on your preference. Add the meat back to the peas.
- Taste for seasoning and add kosher salt and freshly ground black pepper as needed. Stir well.
- Serve the peas with your favorite sides and enjoy.
Nutrition Facts : Calories 246 kcal, Carbohydrate 37 g, Cholesterol 11 mg, Fiber 7 g, Protein 17 g, SaturatedFat 1 g, Sodium 170 mg, Sugar 5 g, Fat 4 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
BLACK-EYED PEAS AND HAM HOCKS
This recipe is in response to 'cutelittlerocker's' request for anything Southern. It is my Mom's recipe, and she was from Arkansas. A portion of the peas may be mashed once cooked, then stirred together with the whole peas and shredded ham hock for a creamier consistency.
Provided by DOUET
Categories Side Dish Beans and Peas
Time 2h
Yield 5
Number Of Ingredients 6
Steps:
- Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
- In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
- Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Nutrition Facts : Calories 516.1 calories, Carbohydrate 54.7 g, Cholesterol 54.4 mg, Fat 18 g, Fiber 9.7 g, Protein 35 g, SaturatedFat 6.1 g, Sodium 58.6 mg, Sugar 6.3 g
BLACK-EYED PEAS WITH HAM HOCKS
Fall and winter are coming and this is a dish that will warm you up on a cold day. If you simmer it long enough, it will take on a stew-like consistency. I serve it with a little chopped tomato and onion on top with skillet cornbread on the side. You can also use pintos, limas, ore northern beans in place of the black-eyes. I hope you like it!
Provided by Adam K.
Categories Stew
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Rinse peas well and pick out dirt and stones (I do not soak mine).
- Add to a large stock pot.
- Fill with water up to a little over half full (you may need to add more water (hot) as you go).
- Add ham hocks, salt and pepper (be careful not to add too much salt because of the ham hocks).
- Bring to a rapid boil for about 20 minutes. stirring so the peas don't stick.
- Put on low and simmer 2 1/2 to 3 hours, stirring every so often.
- When done, you can serve it by itself or over rice.
Nutrition Facts : Calories 508.5, Fat 1.9, SaturatedFat 0.5, Sodium 24.2, Carbohydrate 90.8, Fiber 16, Sugar 10.4, Protein 35.6
HAM HOCKS AND BLACKEYED PEAS
Make and share this Ham Hocks and Blackeyed Peas recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 2h15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a large casserole, combine all ingredients except ham hocks and heat to boiling, stirring occasionally.
- Place ham hocks on top of mixture and reduce heat to low. Cover and simmer 2 to 2 ½ hours, or until beans and ham hocks are tender.
Nutrition Facts : Calories 877.5, Fat 36.5, SaturatedFat 12.5, Cholesterol 312.8, Sodium 252.7, Carbohydrate 28.2, Fiber 10.6, Sugar 10.3, Protein 104.8
SLOW-COOKER HAM AND BLACK-EYED PEA SOUP
This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it's finished its flavoring duties, that ham hock still has more to give your soup. The meat that's clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that'll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
- Add broth, black-eyed peas and ham hock to slow cooker.
- Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
- Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
- Skim off any excess fat from top of soup. Add parsley, and serve.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 10 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize About 1 1/2 Cups, Sodium 850 mg, Sugar 3 g, TransFat 0 g
NEW YEAR'S DAY BLACK-EYED PEAS AND HAM HOCKS
My grandfather served similar black-eyed peas, just after midnight, every New Year's Eve, on a leaf of fresh cabbage. I've taken his ideas, and tweaked them...just a bit.
Provided by chow n groove
Categories Beans
Time 2h20m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Soak dried peas overnight or longer.
- Sautee the holy trinity and serrano pepper in oil until they sweat. You may want to season the veggies at this point, but beware -- unless you are familiar with the salt content of the hocks, tread lightly.
- Add drained peas and remaining ingredients, except toasted flour, and bring to a boil. Then, cover, and simmer for two hours, or until peas are tender.
- When peas are tender, remove and debone the hocks, chop the meat into bite-sized chunks, and return to pot. Continue to simmer.
- In a sautee pan, toast the flour over medium heat until a medium to dark carmel color -- ten minutes should do the trick. Add it to the peas a bit at a time, and stir after each addition, until desired thickness is achieved.
Nutrition Facts : Calories 154.5, Fat 0.8, SaturatedFat 0.2, Sodium 90, Carbohydrate 26.4, Fiber 4.3, Sugar 3.1, Protein 10.4
SOUTHERN HAM HOCK BLACK-EYED PEAS
These are just the best black-eyed peas I've had. Ordinarily I would use fresh jalapeño peppers,but the pickled worked very well in this. I like to serve this with Southern Cornbread made in a cast iron skillet. Served this on New Years day for good luck.
Provided by Nimz_
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Add peas to a large dutch oven.
- Add chicken stock, water, onions and ham hocks.
- Bring to a boil, cover and reduce heat to simmer for 1 hour.
- Remove lid and add chopped garlic and jalapeños, cover and simmer another 30 minutes or until they are tender.
- Season with salt and pepper to taste.
- Remove ham hocks before serving. (You can add the meat from the hocks if you desire. I don't).
- Enjoy.
Nutrition Facts : Calories 143.3, Fat 1.5, SaturatedFat 0.4, Sodium 124.4, Carbohydrate 24, Fiber 4.4, Sugar 1.4, Protein 10.2
BLACK-EYED PEAS WITH HAM
Similar to hoppin' John, this is a great way to turn your New Year's black-eyed peas into a main dish.
Provided by Deb Newell
Time 10h45m
Yield 4
Number Of Ingredients 15
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain peas. Dice ham and reserve the bone.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
- Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
- Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
- Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
- Serve over warm rice with crumbled bacon and green onions sprinkled over top.
Nutrition Facts : Calories 622.1 calories, Carbohydrate 96.9 g, Cholesterol 35.1 mg, Fat 7.3 g, Fiber 15.7 g, Protein 44.4 g, SaturatedFat 2.2 g, Sodium 1752.4 mg, Sugar 12.8 g
SPICY HAM HOCKS AND BLACK-EYED PEAS
You can serve this on rice or simply as a side dish. It's alittle bit spicy, but you might like to add some Tabasco or hot green pepper sauce to give it a little more punch. I do.
Provided by PalatablePastime
Categories Ham
Time 2h33m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place black-eyed peas in a large deep pan.
- Cover with enough water to be about 2-inches deep over peas.
- Bring to a boil, boil 3 minutes, then remove from heat.
- Cover and allow to sit for 1 hour.
- Drain water off of black-eyed peas.
- Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.
- Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.
BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS
For the New Year's good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig's feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin' John.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 2h
Yield About 12 cups cooked beans, 10 to 12 servings
Number Of Ingredients 12
Steps:
- Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
- Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
- Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
- To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 3 grams, TransFat 0 grams
BLACK-EYED PEAS & HAM
Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year. -Dawn Legler, Fort Morgan, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.
Nutrition Facts : Calories 170 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
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