This recipe combines black-eyed peas and okra for a down-home country taste. We like to make this recipe in the winter with fried chicken and mashed potatoes.
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr 40 mins
Total Time: 3 hrs
Servings: 12
Ingredients
- 3 cups dry black-eyed peas
- 12 cups water
- 3 pounds smoked ham hocks
- 1 ¼ cups chopped onion
- 1 cup chopped celery
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 bay leaf
- 1 (10 ounce) package frozen sliced okra, thawed
Steps
- Pick over peas, rinse, and place in a large Dutch oven or soup pot with water; bring to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
- Stir in ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until ham hocks are tender, about 1 ½ hours.
- Stir in okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.
