Description
A hearty stew made with black-eyed peas and ham hock, perfect for a comforting meal.
Ingredients
Scale
- 1 cup dried black-eyed peas (or 2 cans)
- 1 smoked ham hock (or 1 cup turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 tsp cayenne pepper (adjust to taste)
Instructions
- Rinse and soak dried black-eyed peas overnight or use canned peas.
- In a large pot over medium heat, sauté diced onion and minced garlic until fragrant (about 5 minutes).
- Add the ham hock and drained black-eyed peas to the pot; stir well.
- Pour in chicken broth to cover ingredients by an inch; add bay leaves and cayenne pepper.
- Bring to a boil, then reduce heat and simmer for about 60 minutes for dried peas or 30 minutes for canned until tender.
- Remove bay leaves and ham hock; shred meat into the pot. Serve hot.
Notes
- This dish can be made with either dried or canned black-eyed peas.
- Adjust cayenne pepper to taste for desired spiciness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 25mg