- 1 pound black-eyed peas (dried)
- 1/4 cup butter
- 1 onion (medium, finely diced)
- 2 smoked ham hocks
- 2 teaspoons salt
- 1 teaspoon black pepper
PER SERVING *
|Calories500Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ron P. 8 Jan
Very easy and everyone loved them!!
Lenee W. 2 Jun 2016
We always fix it this way. We serve it with cornbread and sliced sweet onions every New Year's Day. My mother grew up doing this every New Year, as well as days in-between. She' from Oklahoma. I have been doing it too for 40+ years in California. Yum!
Patty R. 25 Mar 2016
I love black eyed peas so much that I order them at restaurants where you can get a bowl & cornbread. I fix mine like my Granny, my mom and her 9 sisters. First NEVER do the "quick cook" method, soak them over night, remove any peas floating & rinse again, the taste is so worth it. Now it's time to start fixing them. I usually wait to add onion till the peas are bout done because cooking them that long cooks away most of the onions. And I always keep a bag of left over ham, ham hocks & a bone (if the last ham had one) in my freezer to put in my next mess of peas. Besides the salt & pepper about 20 mins or so before the peas are done I'll add a spoonful of bacon grease & Tbsp of sugar....more or less depending on the taste. And of course you've got to have a bowl of diced onion on the table to add when it's finally time to eat. Thanks for the great recipes!!
Vanessa R. 27 Nov 2015
This is how my southern family makes black-eyed peas with ham hock, served up with cabbage slaw and buttermilk corn bread, YUMMY! One of my favorite meals!