How to make Black Eyed Peas

Pat, a delightful nursing assistant with whom I work, was disappointed we would be missing the hospital cafeteria’s soul food extravaganza out in our surgical center, away from the main hospital.  This was an homage to black history month.  I suggested to her we should put together our own soul food pot luck for lunch, and she was quite enthusiastic about that.  In fact, just about all the nurses and techs in our surgical center wanted to contribute something.  I realize I am not black, nor do I have a “soul food” background.  But there is a crossover between Texas cooking and soul food, and I know a bit about Texas cooking, so I offered up my own version of black eyed peas as my contribution.

First, buy some ham hocks.  This is the far end of the leg of the pig, before the foot.  It has meat, but also tendon, bone marrow, fat, and skin.  I like them smoked.  (Michele, my running friend who is meat free, turn away at this point).

Smoked Ham Hocks

Smoked Ham Hocks

Put these in a pot, cover with water, and bring to a slow boil.  Cook them like this for a couple of days with a bay leaf, five or six hours a day, replacing the water as needed to keep them covered.  Let chill, skim off the fat, and set aside.  One day into this process, clean one pound of dry black eyed peas, and start an overnight soak in cold water.

Dried Black Eyed Peas

Dried Black Eyed Peas

On the day of cooking the peas, drain the soaking water, rinse the peas, and return them to a large pot.  Take the chilled pot of ham hocks, which after boiling for two days, have turned the water into a wonderful, protein rich gelatin.  The meat has been cooked to a nice tenderness.  Remove the skin, and carefully extract all the bony pieces.  There will be lots of small bones, and one gets to plow through the hocks with bare fingers, extracting the meat from the bone.  Pick out any cartilage or sinew not wanted in the final mix.  Cut or shred the meat into little bits.  Add all the gelatin and the meat to the peas.

Take one good-sized green pepper and chop into small bits.  Likewise, shop an onion.  Saute these in oil until the onions are translucent and the green pepper looks thoroughly cooked.  Add this to the pea pot.  Add water as needed to just come up to the level of the peas.  Add freshly ground black pepper, sage, and salt to taste.  Don’t over salt, since there was salt in the ham hocks.  Add several dashes of Tabasco sauce, or if you really want them hot, use cayenne pepper.

Bring the mix to a boil, and cook for 35 minutes.  Unlike a lot of beans, the black eyed peas don’t require a long cooking period.  Cooking them too long turns them into mush.  Once they are cooked, check the seasoning to be sure the heat is right.  Let chill over night.

We served these the next day by warming in a crock pot.  They were a big hit, along with all the other incredible contributions to the lunch.  We had collard greens, smokey red beans, chicken, several versions of mac and cheese, rice, corn fritters, corn pudding, green salads, and lots more.  There were several different chocolate cakes, too, since everyone likes chocolate cake.  I think we came out way ahead of the cafeteria’s offerings.

It’s still very cold here in New Jersey.  While we are facing single digit temperatures, trying to get the running miles in, facing snow, ice and wind, it’s not bad to have some nice comfort food to keep us going.

Leave a comment


  1. Michele

     /  March 5, 2014

    Haha, thanks for the surprise shout out! I had no idea a dish like this would take so long to prepare! I’m just now starting to make a point of using dried beans as opposed to canned, and always have to write myself a note of when to start soaking and cooking them so that they are ready for when I’m ready to prepare the actual meal.

    • I’m happy you read it. Thanks. I like starting with dried beans. Wegmans even has organic dried red beans. These other beans can take more cooking than the black eyed peas without getting mushy.


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