Black-Eyed Peas and Ham Hocks
This recipe for black-eyed peas with ham hocks is my mom's, and she was from Arkansas. Once cooked, a portion of the peas may be mashed, then stirred together with the whole peas and shredded ham hock for a creamier consistency.
dry black-eyed peas
1
pound
water, plus more if needed
3
cups
smoked ham hocks
2
bay leaf
1
black pepper, plus more to taste
½
teaspoon
salt to taste
 Rinse black-eyed peas thoroughly, sorting and discarding any tiny pebbles or other debris.
  Place black-eyed peas, 3 cups water, ham hocks, bay leaf, pepper, and salt in a large stockpot; bring to a boil. Reduce to a simmer and cook uncovered until peas and ham hocks are tender, about 1 hour 30 minutes. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
  Cool ham hocks and remove meat from the bone. Return ham meat to the stockpot. Discard bay leaf and season with salt and pepper.
