Description
A delicious New Year’s Eve recipe to bring you luck in the new year! I sometimes just use the ham bone and some of the surrounding meat from the traditional Christmas ham that I make each year, but the ham hocks also add a nice, smokey, rustic flavor of their own.
Ingredients
- 1 pound dry black-eyed peas
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 (32 ounce) cartons chicken broth
- 8 cups water
- 1 pound smoked ham hocks
- 1 (14.5 ounce) can diced tomatoes
- 5 pepperoncini peppers
- 1 bay leaf
- ½ teaspoon garlic powder
- ¼ teaspoon ground thyme
- salt and pepper to taste
Instructions
- Place the black-eyed peas into a large container and cover with several inches of cool water; let soak
- 8 hours to overnight. Drain and rinse before using.
- Heat oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until onion becomes translucent
- about 5 minutes. Pour in 8 cups of water and chicken broth; bring to a boil
- then reduce heat to a simmer. Stir in soaked black-eyed peas
- ham hocks
- tomatoes
- pepperoncini
- bay leaf
- garlic powder
- thyme
- bay leaf
- salt
- and pepper.
- Cover and simmer until peas are tender
- ham meat is falling off the bones
- and the broth is thickened
- about 3 hours.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 11 hrs 20 mins
Servings: 10