Country Style Black Eyed Peas


1 lb dried black eye peas, soaked for 8 hours or over night
1 large onion, chopped
4 cloves garlic, minced
2 stalks celery, minced
1 carrot minced
3 tsp thyme
1 quart chicken stock
kosher salt and fresh cracked black pepper to taste
3 smoked ham hocks
  • Soak peas in cold water for 8 hours, then drain and rinse.
  • In a large sauce pan add the ham hocks and cover with water. Bring to a boil then reduce heat to a simmer. Let simmer for at least 5 hours, longer if desired. Add more water as necessary.
  • Mean while add the drained pans to a large sauce pan or stock pot cover with water and bring to a boil, then reduce heat to medium. Cook for one hour then add 1 cup of the reserved hock stock and 1 cup of the chicken stock.
  • Once ham hocks are done remove then from the pan and allow to cool. Reserve the stock.
  • Add the onion, garlic, celery, carrot to the peas along with the thyme.
  • Make sure peas are covered at all times with the hock and chicken stock.
  • Once the hocks have cooled slightly remove the lean meat from ¬†fat and bones. Add the to peas.
  • Season with salt and pepper and cook for another hour using low heat. Add more stock if necessary.




20 min


1 hr


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