Black Eyed Peas With Ham Hock Recipes

BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS

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.

BLACK-EYED PEAS AND HAM HOCKS

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.

SOUTHERN STYLE BLACK-EYED PEAS WITH HAMHOCKS

Steps:

• Pour the dried beans onto a plate and discard any stones or discolored peas. Stir and dissolve 3 tablespoons of coarse grey sea salt in 3 quarts of water. Add the beans and cover with plastic wrap. Brine the beans overnight at room temperature (on your kitchen counter). The next day before you're ready to cook your beans, dump them into a colander and rinse well under cool water.
• Preheat your oven to 300 degrees.
• Heat 3 tablespoons of olive oil in a large 6-qt dutch oven, over medium-high heat. Add the salted pork or bacon and cook until some of the fat has rendered, about 4 minutes. Add the hamhocks and cook everything together until the pork has crisped, about another 10 minutes or so. When the pork has crisped up, remove it and the hamhocks from the pot and onto a plate, leaving the oil in the pot. Set aside to cool. Reduce the heat to medium.
• Add the diced onions to the leftover oil, and stir with a wooden spoon until the onions have picked up any flavor bits stuck to the bottom of the pan. Add a good pinch of the grey sea salt to the onions to help them release their liquids a bit more and soften up. Add the crushed red pepper, black pepper, cayenne pepper, bay leaves, and smoked paprika to the onions, stirring until combined. Continue to cook the onions down until they've become translucent and have softened (be careful not to burn them, if they're browning too quickly, lower the heat and/or add a little more oil), about 7-10 minutes. Once the onions have softened and more flavor has developed at the bottom of the pot, de-glaze with the white wine (off heat). Bring the pot back to the heat and cook until most of the wine has evaporated and you can leave trails with your wooden spoon, about 2-3 minutes, stirring frequently. Stir in the garlic and cook for 30 seconds.
• Place the hamhocks back into the pot and add the chicken broth and water. Add the beans and make sure they're covered by the liquid. It's up to you whether or not you want to add the salt pork or bacon back to the pot now at this point. Bring everything up to a boil, cover and place the dutch-oven into your 300 degree oven on the lower middle rack to continue cooking for 1 hour.
• Remove the hamhocks from the pot and place on a small plate or cutting board. Remove as much meat from each hamhock as you can, being sure not to add any of the super fatty pieces. Once you've extracted the meat, chop it into small bite-sized pieces and add it back to the pot. Place the bones of the hamhocks in the pot as well, and stir to combine. Cook an additional 15 minutes. Check the doneness of the peas. Once they're creamy, smooth, and melt-in-your-mouth, they're ready. Remove from oven.
• Here's where you tailor this dish to your own black-eyed pea preference. If you like your peas more on the brothy side, you can leave them alone and skip to the last 2 steps. If you like your peas on the stewy side, remove 2 cups of the broth only, into a bowl and set aside. Ladle an additional 2 cups of the bean and broth mixture into a blender or food processor. Puree until smooth. Add pureed beans back to the pot to give the dish a last touch of creaminess. Keep in mind this dish will thicken slightly as it cools. If you need to thin it out, use some of the reserved cooking liquid - but if they're perfect and to your liking, discard it. Alternately, you could use the back of a spoon to mash some of the beans against the sides of the pot to give the dish more body. Give it a taste and season as necessary - although you may not have to do anything. Finish by adding a teaspoon of fresh thyme leaves, stirring until combined.
• Serve and enjoy.

BLACK EYED PEAS RECIPE (WITH HAM)

Steps:

• Rinse black eyed peas and remove any debris. Place in a bowl/pot and soak 8 hours or overnight.
• In a large pot, combine ham hock, chicken broth, bay leaf and thyme. Bring to a boil over medium high heat. Reduce heat to a simmer and cover for 60-80 minutes.
• Meanwhile, in a frying pan, cook bacon until crisp. Remove bacon and set aside. Cook onion, celery and garlic in bacon grease until slightly tender.
• Add onion mixture, black eyed peas and green bell pepper to the pot and simmer an additional 45-65 minutes or until black eyed peas are tender skimming off any foam.
• Remove ham hock and cut off any meat from the bone. Add meat back to the pot with canned tomatoes (undrained), salt and pepper to taste. Simmer uncovered an additional 20 minutes or until black eyed peas reach desired consistency.
• Discard bay leaf, stir in bacon and season with salt and pepper if needed. Serve over rice with greens.

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.

BLACK-EYED PEAS WITH HAM BONE OR HAM HOCK

Steps:

• 1. Sort the beans and remove any stones or bad beans. Rinse with cold water and set aside.
• 2. In a stock pot, Bring ham bone or ham hock and 1 quart of stock to a boil; simmer for 1 hour before starting to cook beans.
• 3. Add the black-eyed peas into pan with pork and add the other quart of stock and enough water to cover the beans by 2 inches.
• 4. Add black pepper, onion and garlic. Bring back to a boil and simmer 1-1/12 hours or until beans are tender. Add salt. (If you are using ham hock, omit the salt. The ham hock will give the peas a more complex flavor and enough salt.)
• 5. Allow beans to rest for @ 30 minutes before serving.

BLACK-EYED PEAS & HAM

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.

HOW TO COOK CANNED BLACK EYED PEAS

Steps:

• In a medium sized saucepan, cook the pieces bacon over medium heat until crispy.
• When bacon is crispy, add the drained peas, water, butter, garlic and onion powders, cayenne pepper (if you like a tiny bit of spice), sugar and the vinegar. Salt and pepper to taste.
• Stir frequently until heated through and the water begins to boil (a couple of minutes). Serve hot.

BLACK-EYED PEAS WITH HAM HOCKS

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.

SPICY HAM HOCKS AND BLACK-EYED PEAS

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

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Place turkey bacon in a large stockpot and cook over medium-high heat, turning occasionally, until almost browned, 6 to 7 minutes. Remove bacon to a plate and chop when cool enough to handle.
• Heat olive oil in the same pot over medium-high heat. Add onion and garlic; saute for 2 minutes. Add soaked black-eyed peas, chicken stock, ham hocks, bay leaves, Creole seasoning, salt, and pepper; bring to a boil. Reduce to a simmer, cover, and cook for 45 minutes.
• Remove the lid and discard ham hocks. Add smoked ham and turkey bacon to the pot. Continue to simmer until liquid is reduced and beans are tender, 30 to 45 minutes more. Season with more salt and pepper as needed.

BLACK EYED PEAS WITH HAM HOCK RECIPE

Steps:

• Preheat the oven to 350°. Heat the oil in the pot and sweat the onion over medium heat until translucent, about 5 minutes. Add the celery and garlic and cook for another 2 minutes.
• Add the hock and enough water to cover the hock completely. Add the chile peppers, bay leaf, thyme, and pepper. Bring the water to a boil, then cover the pot and transfer it to the oven. Cook for 1 hour.
• After 1 hour, add the black eyed peas to the pot and put the pot back into the oven, this time uncovered. Cook for another 1 1/2 hours, or until the beans and pork are tender. Serve with your choice of sides, such as collard greens or kale.

INSTANT POT BLACK EYED PEAS

Steps:

• Press Saute on an Instant Pot, then heat the oil in the inner pot. Add the onion, celery, and garlic, season with paprika, salt, and pepper, and saute for 3 minutes until just softened. Add the bacon pieces and saute another 3 minutes.
• Add the broth, black-eyed peas, and collard greens and stir. Nestle the ham hock into the pot.
• Secure and seal the lid, then cook on Manual High Pressure for 15 minutes, allowing a full Natural pressure release at the end of the cooking time.
• When the pin drops, carefully remove the lid. Use tongs to retrieve the ham hock and discard it (if you can get any meat off of the bone, add it to the pot!).