How To Cook Fresh Black Eyed Peas With Ham Hock at Carlos Rhodes blog

How To Cook Fresh Black Eyed Peas With Ham Hock. Add more water if needed to cover peas. Put the ham hock in a large pot and cover with water. Rinse black eyed peas and remove any debris. Add a teaspoon of chili powder and 1/2 teaspoon of ground cumin to the crock pot. Add a teaspoon or two of jalapeño peppers to the crock pot. Add a meaty ham bone along with leftover or purchased diced ham instead of the ham hock. Replace the ham with about 12 to 16 ounces of sliced or diced smoked sausage, such as andouille or kielbasa. Add to slow cooker along with the rest of the ingredients. Add more water as needed to keep them covered while soaking. Heat oil in a dutch oven and sweat the onion over medium heat until translucent, about 5 minutes. Add the hock and enough water to cover the hock completely. Drain peas and add to the hog jowl. Bring the peas to a boil and cook for 1 1/2 hours. Add the chopped onion, crushed red pepper, sugar, and salt. This softens the ham and imparts a lot of delicious, salty, smokey flavor to the cooking liquid.

Cover tightly and simmer the peas gently for 2 hours, or until the peas are tender. Bring the water to a boil, then cover the pot and transfer it to the oven. Put the ham hock in a large pot and cover with water. Rinse black eyed peas and remove any debris. Bring the peas to a boil and cook for 1 1/2 hours. Drain peas and add to the hog jowl. Bring to a boil, turn down the heat, cover the pot, and simmer. Heat oil in a dutch oven and sweat the onion over medium heat until translucent, about 5 minutes. Turn heat to low or warm. Add the celery and garlic and cook for another 2 minutes.

2Step Black Eyed Peas and Ham Slow Cooker Dinner

How To Cook Fresh Black Eyed Peas With Ham Hock Soak dry black eyed peas covered in water overnight or at least 8 hours. Turn heat to low or warm. Add a teaspoon of chili powder and 1/2 teaspoon of ground cumin to the crock pot. Add the hock and enough water to cover the hock completely. Bring to a boil, turn down the heat, cover the pot, and simmer. Add the chile flakes, bay leaf, thyme, and pepper. Add more water as needed to keep them covered while soaking. Add the celery and garlic and cook for another 2 minutes. Soak dry black eyed peas covered in water overnight or at least 8 hours. Heat oil in a dutch oven and sweat the onion over medium heat until translucent, about 5 minutes. Put the ham hock in a large pot and cover with water. Bring the peas to a boil and cook for 1 1/2 hours. Add the chopped onion, crushed red pepper, sugar, and salt. Rinse black eyed peas and remove any debris. Add a teaspoon or two of jalapeño peppers to the crock pot. Drain peas and add to the hog jowl.