Black Eyed Peas With Ham Hock And Collards Food

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BLACK-EYED PEAS WITH COLLARD GREENS



Black-Eyed Peas With Collard Greens image

Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill. But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.

Provided by Martha Rose Shulman

Categories     one pot

Time 1h30m

Yield Serves six

Number Of Ingredients 11

1/2 pound black-eyed peas, rinsed
3 tablespoons extra virgin olive oil
1 large onion, chopped
3 large garlic cloves, minced
1 bay leaf
Salt to taste
1 large bunch collard greens (1 1/2 to 2 pounds), stemmed, washed well and chopped or cut in ribbons
2 tablespoons tomato paste dissolved in 1/2 cup water
1/4 to 1/2 cup chopped fresh dill (to taste)
Freshly ground pepper to taste
For topping (optional): crumbled feta or fresh lemon juice

Steps:

  • Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
  • Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
  • Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 491 milligrams, Sugar 3 grams

BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS



Black-Eyed Peas With Ham Hock and Collards image

For the New Year's good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig's feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin' John.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 2h

Yield About 12 cups cooked beans, 10 to 12 servings

Number Of Ingredients 12

2 pounds black-eyed peas, soaked overnight if possible
2 pounds smoked ham hock, meaty ham bone or slab bacon
2 teaspoons kosher salt
1 large onion, peeled and stuck with 2 cloves
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon allspice
2 tablespoons vegetable oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)
1 bunch scallions, cleaned and chopped, for garnish

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.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 3 grams, TransFat 0 grams

BLACK-EYED PEAS AND HAM HOCKS



Black-eyed Peas and Ham Hocks image

This recipe is in response to 'cutelittlerocker's' request for anything Southern. It is my Mom's recipe, and she was from Arkansas. A portion of the peas may be mashed once cooked, then stirred together with the whole peas and shredded ham hock for a creamier consistency.

Provided by DOUET

Categories     Side Dish     Beans and Peas

Time 2h

Yield 5

Number Of Ingredients 6

3 cups water
1 pound dry black-eyed peas
2 smoked ham hocks
salt to taste
½ teaspoon black pepper
1 bay leaf

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.

Nutrition Facts : Calories 516.1 calories, Carbohydrate 54.7 g, Cholesterol 54.4 mg, Fat 18 g, Fiber 9.7 g, Protein 35 g, SaturatedFat 6.1 g, Sodium 58.6 mg, Sugar 6.3 g

BLACK EYED PEAS RECIPE (WITH HAM)



Black Eyed Peas Recipe (with Ham) image

Tender ham and black eyed peas simmer in an easy broth!

Provided by Holly Nilsson

Categories     Main Course

Time 2h20m

Number Of Ingredients 11

1 meaty smoked ham hock
6 cups water (or low sodium chicken broth)
1 bay leaf
½ teaspoon thyme
6 slices bacon
1 onion (diced)
2 ribs celery (diced)
2 cloves garlic (minced)
1 green bell pepper (diced)
1 pound black eyed peas (dry)
10 ounces diced tomatoes with chilis (canned)

Steps:

  • Rinse black eyed peas and remove any debris. Place in a bowl/pot and soak 8 hours or overnight.
  • In a large pot, combine ham hock, chicken broth, bay leaf and thyme. Bring to a boil over medium high heat. Reduce heat to a simmer and cover for 60-80 minutes.
  • Meanwhile, in a frying pan, cook bacon until crisp. Remove bacon and set aside. Cook onion, celery and garlic in bacon grease until slightly tender.
  • Add onion mixture, black eyed peas and green bell pepper to the pot and simmer an additional 45-65 minutes or until black eyed peas are tender skimming off any foam.
  • Remove ham hock and cut off any meat from the bone. Add meat back to the pot with canned tomatoes (undrained), salt and pepper to taste. Simmer uncovered an additional 20 minutes or until black eyed peas reach desired consistency.
  • Discard bay leaf, stir in bacon and season with salt and pepper if needed. Serve over rice with greens.

Nutrition Facts : Calories 204 kcal, Carbohydrate 15 g, Protein 11 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 166 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

SOUTHERN STYLE BLACK-EYED PEAS WITH HAMHOCKS



Southern Style Black-Eyed Peas with Hamhocks image

copyright 2013 CarnalDish LLC

Provided by Resha from CarnalDish

Time 14h

Number Of Ingredients 17

3 qts water
3 tbsp coarse grey sea salt (any salt will work)
3 tbsp olive oil
2 smoked hamhocks
6 oz salted pork (or bacon), chopped or sliced into chunks
2 medium onions, diced (about 2 cups)
3 cloves fresh garlic, minced
1 tsp smoked paprika
1/2 - 1 tsp crushed red pepper flakes
coarse grey sea salt & freshly ground black pepper, to taste
1/8 - 1/4 tsp cayenne pepper
2 bay leaves
1/2 cup dry white wine
4 cups low-sodium chicken broth
4 cups water
1 lb dried black-eyed peas, brined overnight and rinsed well
1 tsp fresh thyme

Steps:

  • Pour the dried beans onto a plate and discard any stones or discolored peas. Stir and dissolve 3 tablespoons of coarse grey sea salt in 3 quarts of water. Add the beans and cover with plastic wrap. Brine the beans overnight at room temperature (on your kitchen counter). The next day before you're ready to cook your beans, dump them into a colander and rinse well under cool water.
  • Preheat your oven to 300 degrees.
  • Heat 3 tablespoons of olive oil in a large 6-qt dutch oven, over medium-high heat. Add the salted pork or bacon and cook until some of the fat has rendered, about 4 minutes. Add the hamhocks and cook everything together until the pork has crisped, about another 10 minutes or so. When the pork has crisped up, remove it and the hamhocks from the pot and onto a plate, leaving the oil in the pot. Set aside to cool. Reduce the heat to medium.
  • Add the diced onions to the leftover oil, and stir with a wooden spoon until the onions have picked up any flavor bits stuck to the bottom of the pan. Add a good pinch of the grey sea salt to the onions to help them release their liquids a bit more and soften up. Add the crushed red pepper, black pepper, cayenne pepper, bay leaves, and smoked paprika to the onions, stirring until combined. Continue to cook the onions down until they've become translucent and have softened (be careful not to burn them, if they're browning too quickly, lower the heat and/or add a little more oil), about 7-10 minutes. Once the onions have softened and more flavor has developed at the bottom of the pot, de-glaze with the white wine (off heat). Bring the pot back to the heat and cook until most of the wine has evaporated and you can leave trails with your wooden spoon, about 2-3 minutes, stirring frequently. Stir in the garlic and cook for 30 seconds.
  • Place the hamhocks back into the pot and add the chicken broth and water. Add the beans and make sure they're covered by the liquid. It's up to you whether or not you want to add the salt pork or bacon back to the pot now at this point. Bring everything up to a boil, cover and place the dutch-oven into your 300 degree oven on the lower middle rack to continue cooking for 1 hour.
  • Remove the hamhocks from the pot and place on a small plate or cutting board. Remove as much meat from each hamhock as you can, being sure not to add any of the super fatty pieces. Once you've extracted the meat, chop it into small bite-sized pieces and add it back to the pot. Place the bones of the hamhocks in the pot as well, and stir to combine. Cook an additional 15 minutes. Check the doneness of the peas. Once they're creamy, smooth, and melt-in-your-mouth, they're ready. Remove from oven.
  • Here's where you tailor this dish to your own black-eyed pea preference. If you like your peas more on the brothy side, you can leave them alone and skip to the last 2 steps. If you like your peas on the stewy side, remove 2 cups of the broth only, into a bowl and set aside. Ladle an additional 2 cups of the bean and broth mixture into a blender or food processor. Puree until smooth. Add pureed beans back to the pot to give the dish a last touch of creaminess. Keep in mind this dish will thicken slightly as it cools. If you need to thin it out, use some of the reserved cooking liquid - but if they're perfect and to your liking, discard it. Alternately, you could use the back of a spoon to mash some of the beans against the sides of the pot to give the dish more body. Give it a taste and season as necessary - although you may not have to do anything. Finish by adding a teaspoon of fresh thyme leaves, stirring until combined.
  • Serve and enjoy.

CROCK-POT SOUTHERN BLACK-EYED PEAS WITH HAM HOCK



Crock-Pot Southern Black-Eyed Peas With Ham Hock image

These no-fuss black-eyed peas are slow cooked with ham hock and some bacon. Serve these black-eyed peas with cornbread for a delicious meal.

Provided by Diana Rattray

Categories     Entree     Dinner     Side Dish     Lunch     Soup

Time 9h15m

Number Of Ingredients 11

1 pound dried black-eyed peas
1 large smoked ham hock
1 large onion (sliced)
2 ribs celery (cleaned, chopped)
2 carrots (peeled, chopped)
2 to 4 strips bacon (diced, cooked)
Cayenne pepper (to taste)
1/2 teaspoon garlic powder (or 1 fresh clove garlic, minced)
3 cups water
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Place the peas in a large saucepan or Dutch oven and cover with water to at least 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 15 minutes, drain, and reserve.
  • Place the ham hock, onion, celery, carrots, bacon, cayenne pepper, and garlic in the slow cooker. Add 3 cups of water.
  • Cover the ingredients and cook on high for 1 hour.
  • Add the drained peas to the slow cooker.
  • Set the crock pot on low, cover, and cook for 5 to 7 hours, stirring halfway.
  • Once the cooking time is done, remove the ham hock from the pot, pick the meat, and shred it or chop it depending on your preference. Add the meat back to the peas.
  • Taste for seasoning and add kosher salt and freshly ground black pepper as needed. Stir well.
  • Serve the peas with your favorite sides and enjoy.

Nutrition Facts : Calories 246 kcal, Carbohydrate 37 g, Cholesterol 11 mg, Fiber 7 g, Protein 17 g, SaturatedFat 1 g, Sodium 170 mg, Sugar 5 g, Fat 4 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

CROCK POT BLACK EYED PEAS WITH HAM HOCK



Crock Pot Black Eyed Peas with Ham Hock image

These crock pot black eyed peas with ham are so quick to put together. Just like any good slow cooker recipe - just dump all the ingredients in, cook all day, then enjoy a hearty, delicious dinner with your family!

Provided by Savory With Soul

Categories     beans     Main Course

Time 6h10m

Number Of Ingredients 9

1 pound black eyed peas (, dry, soaked 8-12 hours)
4 cups water
1 pork hock ((or canned ham))
1 tsp onion powder
1 tsp garlic powder
1 tsp dry thyme
1 tsp dry marjoram
½ tsp salt (, more to taste)
½ tsp black pepper (, more to taste)

Steps:

  • Add soaked and rinsed black eyed peas to slow cooker.
  • Add the remaining ingredients and cook 6 hours on high (8-10 hours on low).
  • Remove ham/pork hock and let cool. Reduce slow cooker heat to low or warm.
  • Once ham/pork hock is cooled, separate meat from fat and bone and add back to slow cooker in small pieces.
  • Stir and serve hot.

Nutrition Facts : Calories 163 kcal, Carbohydrate 16 g, Protein 12 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 24 mg, Sodium 260 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

BLACK-EYED PEAS WITH HAM HOCKS



Black-Eyed Peas With Ham Hocks image

Fall and winter are coming and this is a dish that will warm you up on a cold day. If you simmer it long enough, it will take on a stew-like consistency. I serve it with a little chopped tomato and onion on top with skillet cornbread on the side. You can also use pintos, limas, ore northern beans in place of the black-eyes. I hope you like it!

Provided by Adam K.

Categories     Stew

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 3

2 lbs dried black-eyed peas
6 smoked ham hocks
salt and pepper

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.

Nutrition Facts : Calories 508.5, Fat 1.9, SaturatedFat 0.5, Sodium 24.2, Carbohydrate 90.8, Fiber 16, Sugar 10.4, Protein 35.6

SLOW COOKER BLACK EYED PEAS AND COLLARD GREENS



Slow Cooker Black Eyed Peas and Collard Greens image

Slow Cooker Black Eyed Peas and Collard Greens is the perfect Southern comfort food to celebrate New Year's Day or ANY day! Made with a leftover ham bone and simmered in a rich tasty broth, these Slow Cooker Black Eyed Peas and Collard Greens are a delicious addition to your New Year's Day menu.

Provided by Heather - A Wicked Whisk

Categories     Main Course     Soup

Time 8h15m

Number Of Ingredients 14

1 large ham bone with meat still on the bone
1/2 large sweet onion (diced)
6 cloves garlic (minced)
64 ounces chicken stock
1 teaspoon salt or Creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
8 ounces tomato sauce or favorite traditional spaghetti sauce (... sounds weird but it works :))
1 tablespoon apple cider vinegar
16 ounces dried black eyed peas
2 - 3 cups chopped collard greens
3/4 cup wild rice

Steps:

  • To make this Slow Cooker Black Eyed Peas and Collard Greens recipe, start by pouring your black eyed peas into a large strainer and running them under cold water. Take care to remove any broken or discolored beans and any lumps of dirt or foreign material mixed in with your beans. Once cleaned, set aside.
  • Add your leftover ham bone to your slow cooker and then add in the onion, minced garlic, chicken stock, spices, vinegar and tomato sauce. Stir lightly to combine before adding in the black eyed peas and chopped collard greens. Cover and cook on High for 2 hours before stiring in the wild rice. Return the cover and continue cooking on Low for 4 hours.
  • At that point, carefully (it's HOT!) remove the ham bone and cut away any meat still clinging to the bone. Return the meat to the slow cooker and give it all a quick stir. Cook on Low for another 30 minutes to 1 hour. Once done, use a spoon to skim any ham grease from the top of the soup and serve up with an extra sprinkle of cayenne or a shot of hot sauce and some corn bread or good crusty bread.

Nutrition Facts : ServingSize 8 g, Calories 295.4 kcal, Carbohydrate 22.8 g, Protein 20.1 g, Fat 13.7 g, Sodium 1023.6 mg, Fiber 3.5 g, Sugar 3.8 g, UnsaturatedFat 0.1 g

SPICY HAM HOCKS AND BLACK-EYED PEAS



Spicy Ham Hocks and Black-Eyed Peas image

You can serve this on rice or simply as a side dish. It's alittle bit spicy, but you might like to add some Tabasco or hot green pepper sauce to give it a little more punch. I do.

Provided by PalatablePastime

Categories     Ham

Time 2h33m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (16 ounce) package dried black-eyed peas
3 cups low sodium chicken broth
2 cups water
1 lb smoked ham hock
1 large onion, chopped
2 celery ribs, chopped
2 carrots, diced
1 -3 jalapeno pepper, seeded and minced
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Place black-eyed peas in a large deep pan.
  • Cover with enough water to be about 2-inches deep over peas.
  • Bring to a boil, boil 3 minutes, then remove from heat.
  • Cover and allow to sit for 1 hour.
  • Drain water off of black-eyed peas.
  • Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.
  • Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.

SOUTHERN BLACK-EYED PEAS



Southern Black-eyed Peas image

Southern Black-eyed peas, cooked down with Trinity, ham, Andouille sausages, ham hock, and Cajun seasonings, and served over White Rice for a traditional meal.

Provided by hmccallum

Categories     Main Course

Time 1h45m

Number Of Ingredients 16

2 tablespoons bacon grease (or oil)
1 cup yellow onion (chopped)
½ cup bell pepper (green, chopped)
½ cup celery (chopped)
3 cloves garlic (minced)
½ pound Andouille sausage (sliced)
1 cup ham (diced)
1 pound black-eyed peas (rinsed well, and picked through)
1 large smoked ham hock (meaty)
2 quarts chicken stock (+ more if needed)
1½ teaspoons Kosher salt (or to taste)
½ teaspoon black pepper (freshly cracked)
1 teaspoon Cajun seasoning (or to taste)
3 bay leaves
2 cups collard greens (pre cooked, optional4)
4 cups long-grained rice (pre cooked, to serve)

Steps:

  • Gather all equipment and ingredients before getting started.
  • In a Dutch oven, add the yellow onion, green bell pepper, and celery to the bacon grease or oil and cook just until tender. Add the garlic and cook another minute or so. Add the diced ham and Andouille sausage and cook until lightly browned.
  • Next, add the black-eyed peas, cook, stir for 2 minutes, then begin to add the chicken stock slowly, stirring a little at a time; bring to a boil. Add ham hock, Kosher salt, pepper, Cajun seasoning, and bay leaves.
  • Reduce the Dutch Oven to a medium simmer and partially cover, cooking for about 1 to 1-½ hours or until black-eyed peas are creamy and tender. Add the cooked collards (optional) and additional chicken stock if necessary to slightly thin out. Pull any meat off the ham hock bone and return to the black-eyed peas; taste and adjust seasonings as needed.
  • Serve over cooked long-grain white rice and with cornbread.

Nutrition Facts : Calories 714 kcal, Carbohydrate 98 g, Protein 33 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 65 mg, Sodium 1304 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving

HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS



Ham and Black-Eyed Pea Soup with Collard Greens image

Categories     Soup/Stew     Bean     Leafy Green     Quick & Easy     Kwanzaa     Ham     Winter     Healthy     Collard Greens     Simmer     Gourmet

Yield Makes about 4 cups, serving 2 as a main course.

Number Of Ingredients 9

1 medium onion
1 garlic clove
a 4-ounce piece cooked ham
2 tablespoons olive oil
1/2 pound collard greens
1 cup chicken broth (8 fluid ounces)
3 cups water
a 16-ounce can black-eyed peas (about 1 1/2 cups)
1 teaspoon cider vinegar

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.

BLACK EYED PEAS WITH HAM HOCK RECIPE



Black Eyed Peas with Ham Hock Recipe image

...

Provided by Chichi Wang

Categories     Side Dish     Entree     Mains

Time 3h

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 onion, sliced
2 celery stalks, diced
2 garlic cloves
A handful of chile pepper to taste
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 smoked ham hock, about 1 1/2 to 2 pounds
1 pound black eyed peas, rinsed and soaked overnight in cold water, then drained
1 teaspoon salt

Steps:

  • Preheat the oven to 350°. Heat the oil in the pot and sweat the onion over medium heat until translucent, about 5 minutes. Add the celery and garlic and cook for another 2 minutes.
  • Add the hock and enough water to cover the hock completely. Add the chile peppers, bay leaf, thyme, and pepper. Bring the water to a boil, then cover the pot and transfer it to the oven. Cook for 1 hour.
  • After 1 hour, add the black eyed peas to the pot and put the pot back into the oven, this time uncovered. Cook for another 1 1/2 hours, or until the beans and pork are tender. Serve with your choice of sides, such as collard greens or kale.

Nutrition Facts : Calories 416 kcal, Carbohydrate 50 g, Cholesterol 37 mg, Fiber 9 g, Protein 30 g, SaturatedFat 3 g, Sodium 396 mg, Sugar 7 g, Fat 12 g, ServingSize eight as a hearty side dish or six as an entree, UnsaturatedFat 0 g

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  • Drain the black-eyed peas; discard the ham hocks and bay leaves. Transfer the peas to a serving bowl. Stir in the remaining 1/4 cup of olive oil and season with salt and pepper. Serve the black-eyed peas with the garlic toasts, passing grated cheese at the table.


BLACK EYED PEAS BEANS AND HAM - MORGAN SISTERS RECIPES
Black eyed peas; 15 bean mix; Ham and beans uncooked; Normally, this recipe is shown using ham hocks, but we really prefer having chunks of tender ham to go with those …
From morgansistersrecipes.com
Cuisine American
Category Dinner
Servings 8
Total Time 6 hrs 15 mins
  • Place the ham into a large crock pot. Sort the beans by hand, just to make sure there aren't any small pebbles. Add in garlic seasoning if desired.
  • Cover with water, and set the crockpot to low, and leave it alone for 6-8 hours. Ours get done anywhere from 6-7 hours, it will depend on your crockpot.
  • At the 5-6 hour mark, lift out all of the pieces of ham, and ham bone you can get. Pick all of the good meat, break it into smaller chunks with tongs or a fork, and discard the fat, bones. Place meat back in with beans and let it cook for another hour or so.


INSTANT POT BLACK-EYED PEAS AND COLLARD GREENS ...
Instead of browning the bacon in step 1, heat a tablespoon of vegetable oil until shimmering. Continue the recipe with wilting the collards step. Add the ham hock with the …
From dadcooksdinner.com
5/5 (2)
Total Time 55 mins
Category Side Dish
Calories 268 per serving
  • Sort through the black-eyed peas, removing any debris or broken peas. Put the peas in a fine mesh strainer and rinse with cold water.
  • Spread the bacon out in the bottom of an Instant Pot or other pressure cooker, then set the pot to sauté mode adjusted to medium (medium heat for a stovetop PC.) Cook the bacon, stirring occasionally, until it is browned and crispy, about 5 minutes. Stir a big handful of the collards into the bacon, coating with the bacon grease, until they wilt slightly. Repeat, stirring and packing in the rest of the collards as they wilt. Don’t worry about the max fill line on the cooker – the collards will wilt quickly.
  • Stir the rinsed and sorted peas into the pot with the collards, sprinkle with 1 teaspoon of salt, and then pour in 6 cups of water. Stir and shift things around to make sure all the black-eyed peas are submerged below the water line. (The greens can be above the water, if you need them to be – they’ll cook fine either way. But the peas should be submerged.)
  • Lock the lid and pressure cook for 15 minutes in an Instant Pot or other electric pressure cooker, or for 12 minutes in a stovetop pressure cooker. (Use Manual or Pressure Cook mode in an Instant Pot). When the cooking time is over, let the pressure come down naturally, about 20 minutes. (You can quick release any remaining pressure after 15 minutes if you’re in a hurry.) Remove the lid, tilting it away from you to avoid any hot steam.


BLACK-EYED PEAS - BUDGET BYTES
Both the black-eyed peas and collards greens can be prepared with or without a ham hock. I’ve made the collard greens both ways and tend to cook them without the hock …
From budgetbytes.com
5/5 (10)
Total Time 3 hrs 10 mins
Category Dinner, Lunch, Side Dish
Calories 93 per serving
  • Dump the dry peas into a colander and sift through to remove any stones or bad peas. Rinse thoroughly with water then add to the slow cooker.
  • Add 6 cups of chicken broth (or 6 cups of water and 2 Tbsp bouillon) to the slow cooker along with two bay leaves, 1/2 tsp of dried thyme, 1/4 tsp red pepper flakes and a generous amount of freshly ground black pepper.
  • Place the lid on the slow cooker, turn the power on to High and let cook until the peas are soft. I let mine cook without checking them for three hours and they were perfectly cooked. They may have been done sooner but I didn’t have a chance to check. Black-eyed peas tend to cook faster than other beans.


INSTANT POT BLACK EYED PEAS AND COLLARD GREENS RECIPE ...
This is one of three collard greens recipes I’ve posted this week. Also check out: Collard greens salad with avocado and citrus. Bacon, egg and collard greens . The meaning …
From ramblingrach.com
5/5 (1)
Total Time 1 hr 10 mins
Estimated Reading Time 3 mins


INSTANT POT BLACK EYED PEAS WITH HAM AND GREENS
Remove ham hocks. (Skip this step for vegan version) Using two forks, remove the skin and fat. Shred the meat and put it into the beans and stir well. Add. Pour apple cider …
From twosleevers.com
4.8/5 (47)
Total Time 20 mins
Category Main Courses, Side Dishes
Calories 259 per serving
  • Place all ingredients except finishing ingredients into the inner liner of your pressure cooker. You want to set those aside so you can get a fresh zing of flavor after the beans and greens have pressure cooked.
  • Cook at high pressure for 10 minutes. Allow it to release pressure naturally for 10 minutes and then release all remaining pressure slowly. If it foams, let it sit for a few more minutes.
  • (Skip this step for vegan version) Remove ham hocks and using two forks, remove the skin and fat. Shred the meat and put it into the beans and stir well.


BLACK EYED PEA, COLLARD GREENS AND HAM SOUP FOR THE NEW YEAR
Black Eyed Pea and Ham Soup with Collard Greens. This Black Eyed Pea and Ham Soup with Collard Greens is soul-satisfying, even without the added luck it (assuredly) brings. I start with my basic recipe for collard greens. They simmer with a ham hock, red pepper flakes, and a little cider vinegar. It takes the hour-long cooking time to get them tender. I add …
From lemonbaby.co
3.7/5 (15)
Total Time 1 hr 40 mins
Category Soup
Calories 157 per serving


BLACK-EYED PEAS WITH LEFTOVER HAM, COLLARD GREENS AND ...
Pour in the stock and add the ham bone, ham, black eyed peas increase the heat back to medium-high, and bring to a boil. Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper. Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.
From skinnytaste.com
5/5 (11)
Total Time 1 hr 10 mins
Category Dinner
Calories 320 per serving


BLACK-EYED PEAS AND HAM - CORNBREAD MILLIONAIRE - RECIPES
Black-Eyed Peas and Ham. Savory black-eyed peas seasoned with smoked ham hock or ham bone, have a smoky-ham flavor. Very easy to make. Hearty and delicious! They cook fast. Usually tender within an hour if cooked over medium-high heat. Serve as a side or main dish. Pairs well with Homemade Self-Rising Cornbread. CLICK HERE TO PIN ON PINTEREST.
From cornbreadmillionaire.com
Cuisine American
Estimated Reading Time 2 mins
Servings 6


HOPPIN' JOHN - THE SEASONED MOM
A classic Southern dish! Hoppin' John, or "Carolina Peas and Rice," is a simple, flavorful combination of black-eyed peas, rice, bacon, smoked ham hock, onion, celery, garlic, and herbs.Often served on New Year's Day, the delicious field peas pair nicely with other lucky foods like cornbread and collard greens.Don't wait for a New Year's tradition, though -- this …
From theseasonedmom.com
Cuisine American, Southern
Total Time 14 hrs 15 mins
Category Dinner, Side Dish
Calories 276 per serving


NEW YEAR'S BLACK-EYED PEAS, SMOKED HAM HOCKS, AND COLLARDS ...
Eating black-eyed peas on New Year’s Eve or Day is thought to bring good luck for the coming year. Black-eyed peas and collard greens gives you even more luck; the peas symbolize coins and the collards represent green paper money for prosperity. Many Asian cultures also believe in eating certain dishes with greens and other ingredients during the …
From wildwomankitchen.com
Cuisine American
Total Time 2 hrs 30 mins
Servings 4


BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS - DINING AND ...
Preparation. 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.
From diningandcooking.com
Estimated Reading Time 2 mins
Calories 297 per serving


BLACK-EYED PEAS WITH HAM HOCKS RECIPE (HOPPIN' JOHN)
Place ham hocks, ham bone, or hog jowl in a large kettle with water to cover. Bring the peas to a boil and cook for 1 1/2 hours. Drain peas and add to the hog jowl. Add the chopped onion, crushed red pepper, sugar, and salt. Add more water if needed to cover peas. Cover tightly and simmer the peas gently for 2 hours, or until the peas are tender.
From thespruceeats.com
4.5/5 (23)
Total Time 3 hrs 45 mins
Category Dinner, Lunch, Side Dish
Calories 145 per serving


BLACK-EYED PEA - WIKIPEDIA
Southern United States. In the Southern United States, eating black-eyed peas or Hoppin' John (a traditional soul food) on New Year's Day is thought to bring prosperity in the new year. The peas are typically cooked with a pork product for flavoring (such as bacon, fatback, ham bones, or hog jowls) and diced onion, and served with a hot chili sauce or a pepper-flavored vinegar.
From en.wikipedia.org
Origin West Africa
Cultivar group 'Unguiculata'
Species Vigna unguiculata ( L.) Walp.
Cultivar group members lobia


HOPPIN' JOHN RECIPE | BON APPéTIT
Add black-eyed peas, Cajun seasoning, dried thyme, bay leaf, and ham hock (if using), then pour in broth. Bring to a rolling boil, then reduce heat and cover pot. Simmer until peas are tender but ...
From bonappetit.com
4.5/5 (23)
Servings 4-6


BLACK EYED PEAS WITH COLLARD GREENS AND HAM IS AN AMAZING ...
Add ham. To the collards, add 1 cup of cooked ham, ½ teaspoon each salt and pepper (or according to taste), and 2 cups of chicken broth (or water). Then, reduce the heat to medium-low. Cover the pot and let the collards and ham …
From bakeitwithlove.com
5/5 (1)
Total Time 55 mins
Category Dinner Recipes, Main Dish, Side Dish
Calories 420 per serving


INSTANT POT BLACK-EYED PEAS WITH SMOKED HAM HOCKS AND ...
The ingredients for this are pretty straightforward. Your stars of the show are the black-eyed peas, collard greens, and smoked ham hocks. Add in some aromatic veggies, some seasoning, and some flavorings, throw it all in a pot and you've got yourself a meal! Of Course, I Made This in the Instant Pot, Duh...
From monkey-bites.com
Servings 6-8
Total Time 1 hr 49 mins


THESE 100-YEAR-OLD RECIPES FOR BLACK-EYED PEAS AND COLLARD ...
Part of a New Year's Day menu that has been in the author's family for over 100 years, these recipes for black-eyed peas and Southern-style collard greens symbolize hopes for good luck and fortune ...
From seattletimes.com


BLACK EYED PEAS WITH HAM HOCK AND COLLARDS RECIPES
Rinse black eyed peas and remove any debris. Place in a bowl/pot and soak 8 hours or overnight. In a large pot, combine ham hock, chicken broth, bay leaf and thyme. Bring to a boil over medium high heat. Reduce heat to a simmer and cover for 60-80 minutes. Meanwhile, in a frying pan, cook bacon until crisp.
From tfrecipes.com


BLACK EYED PEAS AND HAM HOCK - READY CHEF GO BAGS
Black Eyed Peas with Collard Greens and Ham Hock is a Southern-inspired dish typically served on New Year’s Day to bring good fortunate in the New Year. In Southern folklore, it is rumored that the collard greens symbolize dollar bills while the black eyed peas symbolize coins; wishing that the New Year brings in wealth and prosperity. While this hearty winter dish is traditionally …
From readychefgobags.com


COLLARD GREENS WITH BLACK-EYED PEAS - CHATHAM MILLS ...
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.
From chathammillsfarmersmarket.com


BLACK-EYED PEAS AND COLLARDS - EATFRESH
Directions. 1. Heat the olive oil in a large saucepan on medium heat. Add the onion, garlic, smoked paprika, and bay leaf. Cover the pan with a lid and leave it for 2 minutes. Stir occasionally and cook until the onions are translucent. Drain the soaked peas and then pour them into the saucepan. Cover them with water and turn the heat down to ...
From eatfresh.org


BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS RECIPE | RECIPE ...
Dec 24, 2014 - For the New Year’s good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity In the American South, they are traditionally eaten on the first day of the year Adding cooked greens (the color of money) is said to make them even luckier . Dec 24, 2014 - For the New Year’s good fortune, a plate of black …
From pinterest.ca


BLACK EYED PEAS AND COLLARD GREENS... - PARNELL THE CHEF ...
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From facebook.com


COLLARD GREENS AND BLACK-EYED PEAS - SAVEUR
Black-eyed peas are available in supermarkets everywhere. Price: Farmer’s markets and gourmet shops sell collards for up to $3 a bunch, but you can find them in supermarkets and at roadside ...
From saveur.com


THE BEST EASY BLACK-EYED PEAS - SOUTHERN LIVING
Add a smoked ham hock to your pot. The meat will infuse the black-eyed peas with rich, smoky flavor; Use dried black-eyed peas, if you can. They have a more toothsome texture and can stand up to long cook times—meaning there will be more time for the flavors to develop without sacrificing the consistency
From southernliving.com


BLACK PEAS RECIPES ALL YOU NEED IS FOOD
Wash and sort black eyed peas, removing any hulls or stones. Drain well, set aside. In a large dutch oven, cook hog jowl in the bacon grease over medium heat until browned and crispy. Add drained black eyed peas and enough water to cover. Bring to a boil, lower heat, and simmer covered about 1 1/2 hours. Add water as necessary to keep peas ...
From stevehacks.com


10 BEST BLACK EYED PEAS HAM HOCKS RECIPES | YUMMLY
smoked ham hock, collard greens, celery, pepper sauce, black eyed peas and 5 more Pressure Cooker Black Eyed Peas with Ham and Greens Two Sleevers smoked ham hocks, kosher salt, bay leaves, red pepper flakes and 10 more
From yummly.com


BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS RECIPE | RECIPE ...
Black-Eyed Peas With Ham Hock and Collards Recipe. NYT Cooking: For the New Year’s good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion …
From pinterest.com


A BOWL FULL OF LUCK - HUMIDITY AND HOPE
Saturday is New Years Day, which means it is time for my people to eat black eyed peas and collards. For luck, you know. And growing up in and shaped by the hills of North Mississippi, and loved and fed by people who were children of the Depression and grandchildren of Reconstruction, we ate simple food, and the food of our celebrations was also simple, …
From humidityandhope.com


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