Black-eyed Peas and Ham Hocks Popular Recipes
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Black-eyed Peas and Ham Hocks |
"This recipe is in reaction to 'cutelittlerocker's' request for something Southern. It is my Mom's recipe, and he or she turned into from Arkansas. A portion of the peas can be mashed as soon as cooked, then stirred collectively with the whole peas and shredded ham hock for a creamier consistency."
Ingredients :
- three cups water
- 1 pound dry black-eyed peas
- 2 smoked ham hocks
- salt to taste
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions :
Prep : 10M | Cook : 5M | Ready in : 2H |
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- Rinse dried peas very well, sorting any tiny pebbles or other particles.
- In a big stockpot, deliver three cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook dinner, exposed, 1 half hours, or until peas and ham hocks are gentle. If ham hocks require similarly cooking, simmer in water in a separate pot till meat is without difficulty pulled from the bone.
- Cool ham hocks and get rid of all meat from the bone. Stir ham into the peas, regulate seasoning with salt and pepper as wanted, and serve.
Notes :
- Try using a Reynolds® sluggish cooker liner for your sluggish cooker for less complicated cleanup.
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