Black-Eyed Peas
Enjoy a hearty and flavorful black-eyed peas recipe with smoked ham hocks, garlic, and thyme. Perfect for any meal, it's easy to make and packed with nutrition!
Ingredients
- 1 pound dried black-eyed peas sorted and rinsed
- 1 large onion chopped
- 2 tbsp olive oil
- 2 ounces sliced salt pork belly chopped
- 6 garlic cloves minced
- 2 bay leaves
- 1 tbsp minced fresh thyme or 1 teaspoon dried thyme
- ¼ tsp crushed red pepper flakes
- ¼ tsp black pepper
- 32 ounces reduced-sodium chicken broth
- 2 smoked ham hocks
Instructions
Get the Peas Ready
- Put the black-eyed peas in a large pot or Dutch oven. Add enough water to cover them by about 2 inches. Bring the water to a boil, let it boil for 2 minutes, then turn off the heat. Cover the pot and let the peas soak for 1 hour. After that, drain and rinse them, throwing away the soaking water.
Cook the Onion and Spices
- In the same pot, heat some olive oil over medium heat. Add the chopped onion and cook it until it becomes soft and clear, which should take about 5 minutes. Then, add the chopped pork belly, minced garlic, bay leaves, thyme, red pepper flakes, and black pepper. Cook everything for another minute while stirring.
Cook the Peas
- Pour in the chicken broth, then add the smoked ham hocks and the soaked black-eyed peas. Bring everything to a boil again, then lower the heat and let it simmer for about 35-40 minutes. Stir occasionally and add more water or broth if it looks like the peas are drying out.
Finish and Serve
- When the peas are tender, take out the bay leaves. Remove the ham hocks, let them cool a bit, and then take the meat off the bones. Chop the meat and put it back in the pot. Stir everything together, taste, and adjust the seasoning if needed. If you like, sprinkle some fresh thyme on top before serving.
