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New Year Black-Eyed Peas

This black-eyed peas recipe is sure to bring you luck! I sometimes use the ham bone and some of the surrounding meat from our Christmas ham, but the ham hocks add a nice, smoky, rustic flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 11 hours 15 minutes
Course lunch/dinner
Cuisine Indian
Servings 10 people
Calories 1743.2 kcal

Equipment

  • 1 Large Stockpot Capacity of at least 8 quarts for simmering peas and ham hocks.
  • 1 Cutting Board
  • 1 Chef's knife For dicing onion and mincing garlic.
  • 1 Measuring Cups and Spoons
  • 1 Slotted Spoon Useful for removing ham hocks and serving.

Ingredients
  

Main

  • 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 black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature, 8 hours to overnight. Drain and rinse; set aside.
  • Heat olive oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until onion becomes translucent, about 5 minutes. Pour in broth and water; bring to a boil, then reduce heat to a simmer. Stir in black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, salt, and pepper.
  • Cover and simmer until peas are tender, ham meat is falling off the bones, and broth is thickened, about 3 hours.

Notes

1. **Soaking:** The overnight soak is crucial for even cooking and to reduce cooking time, but also aids in digestibility. Ensure the peas are fully submerged and discard the soaking water as it contains compounds that can cause gas. 2. **Building Flavor:** Consider searing the ham hocks slightly in the hot olive oil before adding onions to render a bit of fat and build a deeper, smoky base. 3. **Seasoning:** Taste and adjust seasoning, especially salt, towards the end of cooking. Ham hocks and chicken broth contribute significant sodium, so be cautious not to over-salt initially. A splash of apple cider vinegar or a dash of hot sauce at the very end can brighten the flavors considerably. 4. **Consistency:** If the broth becomes too thick, a little more chicken broth or water can be added. If too thin, uncover for the last 30-45 minutes of simmering to allow some evaporation.