| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 10 servings |
Ingredients
- 3 tablespoons finely chopped green onion
- 3 cups steamed white rice
- 1 tablespoon olive oil
- 1 large ham hock
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup green pepper, chopped
- 1 tablespoon chopped garlic
- 1 pound black-eyed peas, soaked overnight and rinsed
- 1 quart chicken stock
- Bay leaf
- 1 teaspoon dry thyme leaves
- Salt, black pepper, and cayenne
Instructions
- Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 276 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 37 mg |
| Sodium | 670 mg |
| Serving Size | 1 of 10 servings |
| Calories | 276 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 37 mg |
| Sodium | 670 mg |
Reviews
Loved this! Did as another reviewer does, and added some chopped smoked ham steak along with the onions and celery. I used a hammock, too, for additional flavor. Served over white rice, with collard greens and corn bread muffins. Perfect New Year’s Day dinner.
Been making this for several years. It always comes out very good.
Love this recipe— only change is I add chopped ham
Been making this one for years for a New Years Day brunch. Much like chili, you can add or vary ingredients according to your taste. My main change is to use chopped ham instead of a ham hock and brown the pieces with the celery and onions then just leave them in. Also, I usually add some cumin. Finally, as a southwesterner, I serve it over cornbread instead of rice. Excellent recipe.
Great recipe! everyone enjoys! Thank you!