Ingredients
The following ingredients have 7 Servings
- 1/4 pound bacon, chopped
- 1 cup chopped onion
- 1/2 medium green bell pepper, chopped
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 cup diced ham, optional
- 1 pound dried black-eyed peas, rinsed and picked through
- 2 quarts room temperature chicken stock, water or a combination
- 2 pounds meaty smoked pork hocks
- 2 jalapenos, ribs and seeds removed and chopped, or to taste, optional
- 1-1/2 teaspoons kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon Creole or Cajun seasoning (like Slap Ya Mama) {affil link}, or to taste, optional
- 2 small bay leaves
- Additional stock or water, as needed
Instruction
- In a tall stockpot cook the bacon until done but not crisp; add the onion, bell pepper, and celery to the rendered bacon fat and cook just until tender. Add the garlic and cook another minute or so.
- Add ham and cook until lightly browned.
- Add black-eyed peas, cook and stir for 2 minutes, then begin to add the stock or water slowly, stirring in a little at a time; bring to a boil.
- Add pork hocks, jalapenos, salt, pepper, Cajun seasoning and bay leaves.
- Reduce to a medium simmer and partially cover, cooking for about 1 to 1-1/2 hours or until peas are tender and creamy.
- Add additional chicken stock or water only if necessary to slightly thin out.
- Remove pork hocks and pull any meat off the bone; return to peas. Taste and adjust seasonings as needed.
- Serve over hot cooked rice. Add a side of some Southern Skillet Cornbread. If serving for New Years, don't forget to eat your cabbage or greens too!
