This recipe is nice and simple but full of flavor. Use ham hocks or hog jowl in this basic black-eyed pea recipe, also known as Hoppin' John.
- 2 pounds black-eyed peas (dried)
- 8 ounces hog jowl or 2 small to medium ham hocks (or meaty ham bone)
- 6 cups water (or enough to cover)
- 1 large onion (coarsely chopped)
- 1/2 teaspoon red pepper (crushed)
- 1/4 teaspoon sugar
- Pick over the peas and rinse well, then soak in cold water overnight.
- 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. Serve with hot cooked rice and cornbread.
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