Spicy Ham Hocks and Black-Eyed Peas

Ive never been a huge fan of black eye peas, until now! This recipe is wonderful! I left out the peppers, but it was still fantastic! The pot is empty; that's a good sign!

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I made this for New Years Day and it was very good. Mine was not that spicy which is the way that I prefer it. Now of the stores had smocked ham hock so I substituted it with smocked pork neck. I don't know if that changed the flavor at all.

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Very good recipe. Instead of cooking the peas I soaked overnight. Only had to cook the peas and everything else for about 35 minutes. Great flavor.

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excellent recipe, i'm sorry it's taken me this long to review! i've made this for the last several years on new years day. the only thing i do differently is use 3 cans of drained black eyed peas (i always buy the seasoned kind) and sometimes i garnish with crumbled bacon and fresh parsley. i always have to go easy on my chicken bouillon & water mixture because of the ham, the first time i made it, i did over salt it so i've tried to be very careful since then.

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We loved this recipe. I cooked this dish in my crockpot. I used 3 cups of chicken broth and 1 cup of water and put the ham hocks and onion in the night before to cook overnight. I removed the hocks and added the peas to the broth and cooked for 3 hours and they were perfect. I did, however, leave out the carrots for personal taste. Loved the bit the jalapeno peppers gave to this dish. Thanks Sue for sharing. Made for ZWT4

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This recipe is outstanding. I used a crockpot instead of cooking on the stove top since I had a ton of company... but otherwise followed the directions exactly. Just outstanding! My DS, who particularly likes black eyed peas, was in hog heaven, but even my DD, who doesn't much care for "mealy beans" enjoyed it as did my grandchildren. Definitely a keeper! Thanks, SueL, for sharing this wonderful recipe!

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These were the best black-eyed peas we've ever had, and we've been eating them on New Year's day for many years! DH went back for seconds and said I could serve this anytime I wanted to- this after remarking several times how good they smelled while cooking and sampling from the pot before dinner! I actually had to shoo him out of the kitchen! I used 2 11 oz. bags of fresh peas and 2 14.5 oz. cans of chicken broth plus a broth can of water and cooked them for 60 minutes with the pot lid on and then simmereed them for about 45 minutes with the top off to reduce the liquid and thicken them a bit. I also used 3 jalapenos and put the tabasco on the table to add to taste- I like mine a little spicier than DH does. Thanks for the recipe for black-eyed peas that I'll use from now on!

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This recipe is awesome.I would make it again. I made the following changes which turned out great. I did not soak the peas. Only boiled them for 3 minutes. Drained the peas. I followed the recipe directions and turned out great. Of course I added tabasco sauce on mine. Thanks again for this excellent recpe.

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Thank you for such a tasty way to start the new year, Sue L! I didn't have the jalapeno, so I substituted 1 Tbsp. hot smoked paprika, and because I wanted this to stand on its own as a soup, I increased the water to 4 cups, and added 6 minced cloves of garlic, and 1 heaping tsp. dried thyme leaves (crushed between fingers). I omitted the salt because ham hocks are salty. After the mixture simmered for an hour and 15 mins., I removed the ham hocks and added 1 bunch of coarsely chopped red chard leaves. I brought the mixture back to a boil and simmered it for about another 15 minutes. I then added back meat from the ham hock and simmered it long enough to warm. Delicious, spicy, colorful, and healthy!

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This was DIVINE. I had hoped to put the leftovers in the freezer but there weren't any. We enjoyed it over brown rice. Didn't and wouldn't change a thing.

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