Southern Style Black-Eyed Peas

Southern Style Black-Eyed Peas


1 pound dried black-eyed peas
4 cups water
1/4 cup butter

1 medium onion, finely diced
2 ham hocks or ham bone
1-2 teaspoons salt
1 teaspoon black pepper


Soak peas in 6 cups water overnight (10-12 hours). Drain peas, rinse well with cold water and then drain again. Set aside.

In a large stock pot or Dutch oven, sauté onion in butter until onion is translucent and tender. Add 4 cups water, ham hocks, 1 teaspoon salt, pepper and drained peas to pot. Cover and simmer over medium-low heat for 4 hours, stirring occasionally.

Remove ham hocks and trim off ham; discarding bones, cartilage and skin. Add ham pieces back to peas and stir. Add more salt to taste then simmer peas on low for one additional hour. If you have more liquid than you’d like, simmer on medium heat, uncovered, until liquid has reduced to your liking.
I usually serve mine over white rice with some fresh diced onion sprinkled on top but you can serve them on their own as well.