Stewed Black Eyed Peas with Country Ham

Stewed Black Eyed Peas with Country Ham

Stewed Black Eyed Peas with Country Ham

Prep Time

90 minutes

Cook Time

120 minutes

Serves

12 people

This is a delicious and hearty winter soup, a Southern style recipe, said to bring good luck if eaten on New Year’s Day. But it’s great any time of the year.

Why Try? Hey, we all could use a little more good luck, right? And even if you’re not superstitious, this is one tasty soup.

You can also use canned beans in this recipe.

Ingredients

  • 16 ounces black eyed peas, dried
  • 2 8-ounce ham hocks
  • 6 ounces country ham, diced
  • 8 cups cold water
  • 1 tablespoon vegetable oil
  • 1 onion, large, ruff cut
  • 2 carrots, cut into 3" pieces
  • 2 celery stalks, cut into 3" pieces
  • 6 cups water
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons coarse black pepper

Preparation

  • 1 Overnight soak - rinse and sort beans in a large pot. To 2 cups of beans add 8 cups of cold water and let stand overnight or 8 hours. Drain and rinse beans twice.
  • 2 Quick soak - rinse and sort beans in a large pot. To 2 cups of beans add 8 cups hot water . Bring to a rapid boil, boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain water and rinse beans twice.
  • 3 Place the oil in a large pot.
  • 4 Sauté ham hocks and ham for 3 minutes.
  • 5 Add onions, carrots and celery sautéing for 5 minutes.
  • 6 Add the beans and 6 cups of water simmering for 1 1/2 to 2 hours or until beans are tender adding more water as needed.
  • 7 Salt and pepper to taste.

More

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