Spicy Ham Hocks And Black Eyed Peas Food

CROCK POT BLACK EYED PEAS WITH HAM HOCK

Steps:

• Add soaked and rinsed black eyed peas to slow cooker.
• Add the remaining ingredients and cook 6 hours on high (8-10 hours on low).
• Remove ham/pork hock and let cool. Reduce slow cooker heat to low or warm.
• Once ham/pork hock is cooled, separate meat from fat and bone and add back to slow cooker in small pieces.
• Stir and serve hot.

BLACK-EYED PEAS AND HAM HOCKS

Steps:

• Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
• In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
• Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.

BLACK-EYED PEA SOUP WITH HAM HOCKS AND CREME FRAICHE

Steps:

• Heat a Dutch oven over medium-high heat and add the olive oil. Once hot, add the onions, bell peppers and celery to the pan and cook until softened, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the ham hocks and peas, and saute for 4 to 5 minutes. Add the chicken stock and bay leaves to the pan and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook, stirring occasionally, until the ham hocks and peas are tender, about 3 hours. Remove the ham hocks from the soup and set aside until cool enough to handle. Remove the meat from the skin and bones. Discard skin and bones and return the meat to the pot, along with the Essence, salt, and pepper. Return the soup to a boil, then serve, with each bowl of soup garnished with 1 tablespoon of creme fraiche and chopped chives.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SOUTHERN STYLE BLACK-EYED PEAS WITH HAMHOCKS

Steps:

• Pour the dried beans onto a plate and discard any stones or discolored peas. Stir and dissolve 3 tablespoons of coarse grey sea salt in 3 quarts of water. Add the beans and cover with plastic wrap. Brine the beans overnight at room temperature (on your kitchen counter). The next day before you're ready to cook your beans, dump them into a colander and rinse well under cool water.
• Preheat your oven to 300 degrees.
• Heat 3 tablespoons of olive oil in a large 6-qt dutch oven, over medium-high heat. Add the salted pork or bacon and cook until some of the fat has rendered, about 4 minutes. Add the hamhocks and cook everything together until the pork has crisped, about another 10 minutes or so. When the pork has crisped up, remove it and the hamhocks from the pot and onto a plate, leaving the oil in the pot. Set aside to cool. Reduce the heat to medium.
• Add the diced onions to the leftover oil, and stir with a wooden spoon until the onions have picked up any flavor bits stuck to the bottom of the pan. Add a good pinch of the grey sea salt to the onions to help them release their liquids a bit more and soften up. Add the crushed red pepper, black pepper, cayenne pepper, bay leaves, and smoked paprika to the onions, stirring until combined. Continue to cook the onions down until they've become translucent and have softened (be careful not to burn them, if they're browning too quickly, lower the heat and/or add a little more oil), about 7-10 minutes. Once the onions have softened and more flavor has developed at the bottom of the pot, de-glaze with the white wine (off heat). Bring the pot back to the heat and cook until most of the wine has evaporated and you can leave trails with your wooden spoon, about 2-3 minutes, stirring frequently. Stir in the garlic and cook for 30 seconds.
• Place the hamhocks back into the pot and add the chicken broth and water. Add the beans and make sure they're covered by the liquid. It's up to you whether or not you want to add the salt pork or bacon back to the pot now at this point. Bring everything up to a boil, cover and place the dutch-oven into your 300 degree oven on the lower middle rack to continue cooking for 1 hour.
• Remove the hamhocks from the pot and place on a small plate or cutting board. Remove as much meat from each hamhock as you can, being sure not to add any of the super fatty pieces. Once you've extracted the meat, chop it into small bite-sized pieces and add it back to the pot. Place the bones of the hamhocks in the pot as well, and stir to combine. Cook an additional 15 minutes. Check the doneness of the peas. Once they're creamy, smooth, and melt-in-your-mouth, they're ready. Remove from oven.
• Here's where you tailor this dish to your own black-eyed pea preference. If you like your peas more on the brothy side, you can leave them alone and skip to the last 2 steps. If you like your peas on the stewy side, remove 2 cups of the broth only, into a bowl and set aside. Ladle an additional 2 cups of the bean and broth mixture into a blender or food processor. Puree until smooth. Add pureed beans back to the pot to give the dish a last touch of creaminess. Keep in mind this dish will thicken slightly as it cools. If you need to thin it out, use some of the reserved cooking liquid - but if they're perfect and to your liking, discard it. Alternately, you could use the back of a spoon to mash some of the beans against the sides of the pot to give the dish more body. Give it a taste and season as necessary - although you may not have to do anything. Finish by adding a teaspoon of fresh thyme leaves, stirring until combined.
• Serve and enjoy.

CROCK-POT SOUTHERN BLACK-EYED PEAS WITH HAM HOCK

Steps:

• Gather the ingredients.
• Place the peas in a large saucepan or Dutch oven and cover with water to at least 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 15 minutes, drain, and reserve.
• Place the ham hock, onion, celery, carrots, bacon, cayenne pepper, and garlic in the slow cooker. Add 3 cups of water.
• Cover the ingredients and cook on high for 1 hour.
• Add the drained peas to the slow cooker.
• Set the crock pot on low, cover, and cook for 5 to 7 hours, stirring halfway.
• Once the cooking time is done, remove the ham hock from the pot, pick the meat, and shred it or chop it depending on your preference. Add the meat back to the peas.
• Taste for seasoning and add kosher salt and freshly ground black pepper as needed. Stir well.
• Serve the peas with your favorite sides and enjoy.

SPICY HAM HOCKS AND BLACK-EYED PEAS

Steps:

• Place black-eyed peas in a large deep pan.
• Cover with enough water to be about 2-inches deep over peas.
• Bring to a boil, boil 3 minutes, then remove from heat.
• Cover and allow to sit for 1 hour.
• Drain water off of black-eyed peas.
• Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.
• Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.

HAM HOCKS AND BLACKEYED PEAS

Steps:

• In a large casserole, combine all ingredients except ham hocks and heat to boiling, stirring occasionally.
• Place ham hocks on top of mixture and reduce heat to low. Cover and simmer 2 to 2 ½ hours, or until beans and ham hocks are tender.

BLACK EYED PEA SOUP

Steps:

• Place all the ingredients into a large stockpot.
• Bring to a boil over medium-high heat. Once boiling stir, lower heat to lowest setting and cover.
• Simmer stirring occasionally until beans are tender, about 1 1/2- 2 hours.
• Remove ham hocks from beans, place onto a plate and remove meat from bones. Cut ham into smaller pieces if necessary and add back into beans. Dispose of bone and skin.
• Beans may be served at this time.See Note #5 below for instructions on thickening soup.

SOUTHERN BLACK-EYED PEAS

Steps:

• Gather all equipment and ingredients before getting started.
• In a Dutch oven, add the yellow onion, green bell pepper, and celery to the bacon grease or oil and cook just until tender. Add the garlic and cook another minute or so. Add the diced ham and Andouille sausage and cook until lightly browned.
• Next, add the black-eyed peas, cook, stir for 2 minutes, then begin to add the chicken stock slowly, stirring a little at a time; bring to a boil. Add ham hock, Kosher salt, pepper, Cajun seasoning, and bay leaves.
• Reduce the Dutch Oven to a medium simmer and partially cover, cooking for about 1 to 1-½ hours or until black-eyed peas are creamy and tender. Add the cooked collards (optional) and additional chicken stock if necessary to slightly thin out. Pull any meat off the ham hock bone and return to the black-eyed peas; taste and adjust seasonings as needed.
• Serve over cooked long-grain white rice and with cornbread.

BLACK-EYED PEAS!

Steps:

• (Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.)Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes. After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth. Stir in vinegar, then taste for seasonings. Add more spice if needed.Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving. Variations: add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain. Variation: use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.