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Ingredients
- 1 lb. black-eyed peas
- Water
- 1-2 tbsp. bacon fat (optional)
- Smoked ham hock (you can substitute a smoked turkey leg)
- Small onion, diced
- Salt and pepper to taste (optional)
Directions
- In a large colander, rinse peas and pick out any stones or twigs as well as any peas that are discolored or wrinkled.
- Put peas in a large soup pot that has a lid; add enough water to cover peas by about 2 inches. Cover pot with lid and soak peas overnight.
- Drain off water and add 6-8 cups of fresh water. Add the bacon fat, smoked ham hock or smoked turkey leg and diced onion.
- Turn heat to medium; bring peas to a boil and then reduce heat to medium-low and simmer peas for 1-2 hours or until they are tender.
- Note: black-eyed peas cook faster than other beans, so you should start checking them for doneness after one hour. When peas are done, meat from ham hock can be pulled off hock and added to beans if desired. Use peas in Hoppinâ John or freeze for later use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 287 | |
| Calories from Fat 37 | 13% |
| Total Fat 4.17g | 5% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 18mg | 1% |
| Potassium 856mg | 24% |
| Total Carbs 46.36g | 12% |
| Dietary Fiber 8.2g | 27% |
| Sugars 5.66g | 4% |
| Protein 17.9g | 29% |
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