- 1 ½ pounds black-eyed peas, or about 4 cups
- 1 teaspoon baking soda
- 2 medium ham hocks, or 1 ham hock and 1/4 pound country ham trimmings (also called seasoning meat)
- 1 tablespoon olive oil
- 1 large onion, chopped
- ½ cup chopped celery
- ½ cup chopped green pepper
- 4 medium garlic cloves, crushed
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon crushed red pepper
- 3 cups steamed white rice
- Prepared vinegar peppers, to taste (optional)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
847 calories; 29 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 79 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 66 grams protein; 158 milligrams cholesterol; 3529 milligrams sodium
4 to 6 servings
- In a large bowl, cover peas generously with water, add baking soda and soak overnight.
- The next day, rinse ham hocks and pat dry. Heat oil in a large heavy-bottomed pot. Sear ham hocks and ham trimmings, turning so all sides are cooked.
- Remove seasoning meat, if using. Add water to ham hocks just to cover, bring to a boil and then turn heat to a strong simmer. Partly cover pot and cook hocks until slightly tender, about 45 minutes.
- If using seasoning meat, return it to pot. Add peas, onion, celery, green pepper, garlic, bay leaves, salt and red pepper, along with five cups of water. Bring to a boil, then turn to a simmer and cook until beans are tender and water begins to look saucy, 30 to 45 minutes. Serve over white rice with vinegar peppers, if desired.