BLACK-EYED PEAS & HAM
Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year. -Dawn Legler, Fort Morgan, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 170 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
BLACK-EYED PEAS WITH HAM HOCKS
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
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
NEW YEAR'S DAY BLACK-EYED PEAS AND HAM HOCKS
My grandfather served similar black-eyed peas, just after midnight, every New Year's Eve, on a leaf of fresh cabbage. I've taken his ideas, and tweaked them...just a bit.
Provided by chow n groove
Categories Beans
Time 2h20m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Soak dried peas overnight or longer.
- Sautee the holy trinity and serrano pepper in oil until they sweat. You may want to season the veggies at this point, but beware -- unless you are familiar with the salt content of the hocks, tread lightly.
- Add drained peas and remaining ingredients, except toasted flour, and bring to a boil. Then, cover, and simmer for two hours, or until peas are tender.
- When peas are tender, remove and debone the hocks, chop the meat into bite-sized chunks, and return to pot. Continue to simmer.
- In a sautee pan, toast the flour over medium heat until a medium to dark carmel color -- ten minutes should do the trick. Add it to the peas a bit at a time, and stir after each addition, until desired thickness is achieved.
Nutrition Facts : Calories 154.5, Fat 0.8, SaturatedFat 0.2, Sodium 90, Carbohydrate 26.4, Fiber 4.3, Sugar 3.1, Protein 10.4
SOUTHERN HAM HOCK BLACK-EYED PEAS
These are just the best black-eyed peas I've had. Ordinarily I would use fresh jalapeño peppers,but the pickled worked very well in this. I like to serve this with Southern Cornbread made in a cast iron skillet. Served this on New Years day for good luck.
Provided by Nimz_
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Add peas to a large dutch oven.
- Add chicken stock, water, onions and ham hocks.
- Bring to a boil, cover and reduce heat to simmer for 1 hour.
- Remove lid and add chopped garlic and jalapeños, cover and simmer another 30 minutes or until they are tender.
- Season with salt and pepper to taste.
- Remove ham hocks before serving. (You can add the meat from the hocks if you desire. I don't).
- Enjoy.
Nutrition Facts : Calories 143.3, Fat 1.5, SaturatedFat 0.4, Sodium 124.4, Carbohydrate 24, Fiber 4.4, Sugar 1.4, Protein 10.2
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