While black-eyed peas should always be on your New Year’s Day menu, there’s no reason not to indulge in them all year long. If you don’t have time to soak black-eyed peas overnight, don’t fret. Just use the quick soak method—cook the black-eyed peas in boiling water for 2 minutes, turn off the flame, and soak for 1 hour. Doing this greatly reduces the black-eyed pea cooking time.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
Yield: serves 4
- 1 pound black-eyed peas, soaked overnight or quick-soaked for 1 hour
- 1/2 pound bacon, chopped
- 2 to 3 smoked ham hocks
- 1 onion, chopped
- Kosher salt
1. Drain and rinse black-eyed peas. In a medium pot, add black-eyed peas, bacon, ham hocks, chopped onion and enough water to cover the black-eyed peas by 1 inch. Bring to a boil over high heat; reduce heat to low and let black-eyed peas simmer, covered, for 45 minutes to 1 hour.
2. Check black-eyed peas with fork for tenderness, and then remove from heat. Transfer ham hocks to a bowl. Let cool, remove meat from the hocks and add it into black eyed peas. Season black-eyed peas with salt to taste, and serve.