Black-Eyed Recipe ⤑ Down-Home Black-Eyed Peas

This country 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.

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
• ⅓ teaspoon cayenne pepper
• 1 bay leaf
• 1 (10 ounce) package frozen sliced okra, thawed

Cooking Directions

1. Pick over the peas, rinse them, and place them in a large Dutch oven or soup pot with the water. Bring the beans to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
2. Stir in the ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until the ham hocks are tender, about 1 1/2 hours. Stir in the okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.

Nutrition Facts

• calories434.8
• carbohydrateContent25.1 g
• cholesterolContent77.1 mg
• fatContent24.5 g
• fiberContent7.7 g
• proteinContent28.1 g
• saturatedFatContent8.4 g
• sodiumContent277.1 mg
• sugarContent5 g