Southern Black Eyed Peas with Smoked Ham Hocks




Black Eyed Peas with Smoked Ham Hocks are a true Southern and Soul Food delicacy! The black eyed peas are slow cooked to tender delicious perfection. Simmered in a highly seasoned broth with smoked ham hocks.

Print Recipe – http://www.thewolfepit.com/2016/02/southern-style-black-eyed-peas-with.html

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“Broken Reality” Kevin MacLeod (incompetech.com)
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40 replies
  1. Thomas Beck
    Thomas Beck says:

    Loved the (Black Eyed Peas Recipes) But to justify my purchase of a pressure cooker. I'd like to cook up soups in my pressure. Can you help me out of the dog house and do something inspirational with a pressure??? Thanks your #1 fan….

    Reply
  2. Jeff Stanley
    Jeff Stanley says:

    Hard to beat dried blackeye peas and ham hock. Only, I use county ham, regular ham and or bacon. I like my onions diced and added on top uncooked. Course, I put onions in most everything so any way at all will work.

    Reply
  3. Shannon Staley
    Shannon Staley says:

    Hey I went to click on the link to print the full recipe and it says that the page I’m looking for no longer exists. Can you help me out please because I was going to make this this weekend.

    Reply
  4. Lynn Merritt
    Lynn Merritt says:

    I never use that first boil from hammocks! That's a no no. Even neck bones, ham, or beef knuckles…the junk comes out first…safer to eat after 2nd or 3rd boil. Don't worry, it will still have a lot of flavor afterwards, just cleaner flavor

    Reply
  5. Lisa_Lou66
    Lisa_Lou66 says:

    GOT-TOE-MIGHTY !!!!! …. The blond haired, blue eyed soul brother strikes again, Larry my friend, I must say …. you cooked them blackeyes….you could truly make a honest living by opening a soul food/Chinese restaurant …. lol ! you are a BEAST with those pots and pans.

    Reply
  6. Dolores Boston
    Dolores Boston says:

    My aunts recipe was like yours, now as for that 1800's senate version probably not. I'm guessing they may have been missing garlic, bay leaf (and maybe even black pepper) and may have used salt pork if they couldn't get their hands on a hock.

    Makes you wonder what herbs & spices and other flavors (citrus) were available to everyone (with & without funds) during that era.

    Reply
  7. joed596
    joed596 says:

    Wolfie, this looks superb! Talk about your traditional Southern recipes. Dayem! Now, I'm really getting hungry . . . 🙂
    Thanks SO much and thumbs up as always, your buddy, Norfolk Joe

    Reply

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