Black Eyed Peas With Ham - Good Luck For New Year's!
This hearty and comforting black eyed pea soup is packed with flavorful smoked ham hocks, diced ham, and nutritious kale. The combination of tender black eyed peas, savory ham, and vibrant veggies simmered in a broth until everything is perfectly cooked. Perfect for a cozy dinner on a chilly evening or for sharing with friends and family.
— Constant Cookbook
Ingredients
- 1/2 pound dried black eyed peas
- 1 tablespoon olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 2 smoked ham hocks
- 1 ham bone (or use any pork bones)
- 6-8 cups water
- 3 cups diced ham
- 1-2 large tomatoes, diced
- 5 handfuls torn kale leaves (tough stems removed)
- salt to taste
Instructions
- Rinse the black eyed peas, pick through and discard anything that's not-bean. Soak in water overnight or place in pot with water, bring to rolling boil. Turn off heat and let sit in hot water for 1 hour. Drain, discard water.
- In large, wide stockpot, heat olive oil. Saute carrots, celery, onion on medium-low heat for 5-7 minutes. Take care not to burn the vegetables. Add the garlic and saute additional 2 minutes. Add the ham bone, hocks, drained beans and water to the pot. Simmer for 1 hour.
- Remove the hocks and ham bones. Add the diced ham and tomatoes and simmer for additional 30 minutes. Add in kale leaves and cook until leaves are done (kale leaves only require 10 minutes). Salt to taste (the ham and hocks add quite a bit of salt, so taste as you salt)
Cook Time
1H40M
Prep Time
PT8M
Yield
8
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