A tasty midweek dinner, this meatloaf has a brown sugar and ketchup coating.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 4 hrs 55 mins |
| Servings: | 8 |
Ingredients
- 1 pound dried black-eyed peas
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 pound smoked ham hocks
- 6 cups water
- 1 tablespoon seasoned salt
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
- 3 bay leaves
Instructions
- Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
- Heat oil in a large, heavy saucepan over medium heat. Sauté onion and garlic in hot oil until onion is translucent, about 5 minutes.
- Add smoked ham hocks and water to pan. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
- Drain peas and add to the pan along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
- Uncover the pan and cook until peas are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.
- You can use smoked turkey wings instead of ham hocks.
- The entire dish can be made very successfully in a slow cooker. Just be sure to sauté the onions and garlic first before adding them to the pot.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 384 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! Added my own twist to it with red and green bell pepper, celery, and carrots Also I refrained from adding any salt since I used a smoked Turkey leg which I first brushed with olive oil and parsley and black pepper and then baked rather then the recipe indicated After the turkey leg baked at 350 for and hour I removed the meat chopped it and added to the peas for the last half of cooking I saved the bone in the freezer for future use Served cooked peas and Turkey with a nice hunk of jiffy cornbread with honey n butter Was
Made as written and these turned out pretty good. The cumin and crushed red pepper sets these apart from others I’ve made in the past. I did think it lacked a little in texture and would add chopped celery next time.
These BEP’s were easy to put together and my family ate them with no major complaints. I made them as written but in the future I would probably add some celery and peppers to the the sautéed onions and garlic.