Smoky Black-Eyed Peas

1. 1

   Cut some of the meat from the ham hock into large chunks.

2. 2

   In a large saucepan, combine the ham hock and meat with the onion, jalapeno and water and bring to a boil.

3. 3

   Reduce the heat to moderately low and simmer until the meat is tender, about 2 hours.

4. 4

   Add the black-eyed peas to the ham broth and cook over moderate heat, stirring occasionally, until the black-eyed peas are tender, about 45 minutes.

5. 5

   Drain the black-eyed peas in a colander.

6. 6

   Cut the meat into 1/2-inch pieces; discard the bone.

7. 7

   Transfer the meat and black-eyed peas to a bowl, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.