Black Eyed Pea Soup With Ham Hocks Food

BLACK-EYED PEA SOUP

Steps:

• Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
• Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
• Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
• Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.

BLACK-EYED PEAS AND HAM HOCKS

Steps:

• Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
• In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. 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 all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.

SLOW-COOKER HAM AND BLACK-EYED PEA SOUP

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
• Add broth, black-eyed peas and ham hock to slow cooker.
• Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
• Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
• Skim off any excess fat from top of soup. Add parsley, and serve.

BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS

Steps:

• Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
• Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
• Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
• To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

BLACK-EYED PEA SOUP WITH HAM

Steps:

• In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the green pepper, onion and garlic until tender., Add peas, tomatoes, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Sprinkle with cheese, parsley and bacon.

BLACK-EYED PEAS WITH HAM HOCKS

Steps:

• Rinse peas well and pick out dirt and stones (I do not soak mine).
• Add to a large stock pot.
• Fill with water up to a little over half full (you may need to add more water (hot) as you go).
• Add ham hocks, salt and pepper (be careful not to add too much salt because of the ham hocks).
• Bring to a rapid boil for about 20 minutes. stirring so the peas don't stick.
• Put on low and simmer 2 1/2 to 3 hours, stirring every so often.
• When done, you can serve it by itself or over rice.

HAM SOUP WITH BLACK-EYED PEAS AND RAMEN NOODLES

Steps:

• In a stockpot, cover ham hocks with water (about 7 cups). Bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours. Cool and refrigerate until fat hardens on top, 2 to 3 hours (you can leave the hocks in the liquid). Skim fat and return broth to a stockpot and bring to a boil. Season to taste with salt and pepper and remove from heat.
• In a separate stockpot over medium-high heat, add oil. When heated, add collard greens, 2/3 of the green onions and all the garlic. Stir-fry for 2 minutes. Don't overcook; the collards should still be bright green.
• Pour hot ham broth (about 6 cups) over collards, add ramen noodles and beans and bring to a boil. Cook until the noodles are soft, 2 to 3 minutes. Garnish with reserved green onion and cilantro.

BLACK-EYED PEAS & HAM

Steps:

• Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.

HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS

Steps:

• Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
• While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
• Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.