Recipes|Featured Main
Black-Eyed Peas with Ham
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT2H35M2 Hr 20 Min
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Yield:6-8 Servings
Ingredients
- 1 (2 pounds) ham hock
- 6 cups low sodium chicken broth
- 1 bay leaf
- ½ teaspoon dry thyme
- 6 slices bacon, diced
- 1 onion, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 pound dry black-eyed peas – (soaked overnight)
- 1 (14 ½ ounces) can diced tomatoes
- 1 bunch collard greens, chopped
- 4 green onions, sliced for garnish
- 1 (907.18g) ham hock
- 1419.53ml low sodium chicken broth
- 1 bay leaf
- 2.13g dry thyme
- 6 slices bacon, diced
- 1 onion, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 453.59g dry black-eyed peas – (soaked overnight)
- 1 (411.07g) can diced tomatoes
- 1 bunch collard greens, chopped
- 4 green onions, sliced for garnish
Did you know Black-eyed peas are a symbol of luck? These may take a bit of time to cook, but your taste buds will thank you – the more you simmer the more delicious it gets!
Preparation
STEP 1
Rinse black eyed peas and remove any debris. Place in a bowl/pot, cover with water and soak for 8 hours or overnight.
STEP 2
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.
STEP 3
In a frying pan over medium heat, cook bacon until crisp. Remove bacon and set aside on paper towels to drain. Cook onion, celery, carrots and garlic in bacon grease until slightly tender.
STEP 4
Add onion mixture and black-eyed peas to the pot and simmer an additional 45-65 minutes or until black eyed peas are tender, skimming off any foam.
STEP 5
Remove ham hock and cut off any meat from the bone. Add meat back to the pot along with canned tomatoes and collard greens. Simmer uncovered an additional 20 minutes or until black eyed peas reach desired consistency.
STEP 6
Discard bay leaf, stir in bacon and season with salt and pepper to taste. Garnish with green onions and serve with rice and cornbread.
Options
To save some time, use Mirepoix (onion, celery, carrot) from our Fresh Prep department!
When fresh black-eyed peas are available, they can be substituted for dry by eliminating step 1 and decreasing cook time in step 4. Peas will reach desired consistency much faster.