|Nutritional Guidelines (per serving)|
This recipe is nice and simple but full of flavor. Use ham hocks or hog jowl in this basic black-eyed pea recipe, also known as Hoppin' John.
- 2 pounds black-eyed peas (dried)
- 8 ounces hog jowl or 2 small to medium ham hocks (or meaty ham bone)
- 6 cups water (or enough to cover)
- 1 large onion (coarsely chopped)
- 1/2 teaspoon red pepper (crushed)
- 1/4 teaspoon sugar
- Salt (to taste)
Pick over the peas and rinse well, then soak in cold water overnight.
Place ham hocks, ham bone, or hog jowl in a large kettle with water to cover.
Bring the peas to a boil and cook for 1 1/2 hours.
Drain peas and add to the hog jowl.
Add the chopped onion, crushed red pepper, sugar, and salt. Add more water if needed to cover peas.
Cover tightly and simmer the peas gently for 2 hours, or until the peas are tender. Serve with hot cooked rice and cornbread.
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