Ingredients
Scale
- 1 pound dried black-eyed peas
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 pound smoked ham hocks
- 6 cups water
- 1 tablespoon seasoned salt
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
- 3 bay leaves
Instructions
- Gather all ingredients.
- Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
- A large glass bowls with black eyed peas soaking in water
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- Heat oil in a large, heavy saucepan over medium heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes.
- A large pan with chopped onion and garlic
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- Add ham hocks and water; bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 hour.
- A large pan with ham hocks, chopped onion, and water
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- Drain peas; add to the pan along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 hour.
- A large pot with bay leaves, spices, soaked black eyed peas, water, and ham hocks
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- Uncover the pan and cook until peas are tender, about 30 more minutes. Remove bay leaves and ham hocks before serving.