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.

Step: 1

Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.

Step: 2

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.

Step: 3

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.

Per Serving: 516 calories; protein 35g; carbohydrates 54.7g; fat 18g; cholesterol 54.4mg; sodium 58.6mg.

Getting stay in and make food your food instead of eat in the evening out is good a process in the best direction if you’re more point on eating healthier. There’s no good way to know precisely what’s going into the food you’re eat than by making it homemade Making the best of the main dish is only half the battle , though . And once you’ve perfected your chicken, steak, or fish, it’s time to make your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories would all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .