Southern-Style Black-Eyed Peas

1. 1

   Put the ham hock in a stockpot and add the water.

2. 2

   Bring to a boil, cover, reduce heat to a simmer, and cook for 1 to 1 1/2 hours.

3. 3

   The longer you cook the hock, the stronger your stock will be.

4. 4

   When the meat is done you may find that you need to add more water (sometimes I need 2 cups more).

5. 5

   Add the peas, butter, House Seasoning, Seasoned Salt, and hot sauce, and return the liquid to a boil.

6. 6

   Reduce the heat, cover, and cook over low heat for 20 to 30 minutes, or until the peas are done to your liking.

7. 7

   Use this same formula for butter beans, butter peas, crowder peas, or any of their cousins.

8. 8

   To make your peas extra special, drop pods of fresh or frozen okra in the pot for the last 10 to 15 minutes of cooking time.

* Per serving · 4 servings · Values may vary.

No additional tips available.