Southern-Style Black-Eyed Peas
This hearty Southern-style black-eyed peas recipe is full of smoky flavor from ham hocks and perfectly seasoned for ultimate comfort food vibes.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 pound Dried black-eyed peas soaked overnight
- 1 tablespoon Vegetable oil
- 1 medium Onion chopped
- 5 cloves Garlic minced
- 1 pound Smoked ham hocks
- 6 cups Water
- 1 tablespoon Seasoned salt
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Freshly ground black pepper
- ΒΌ teaspoon Crushed red pepper
- 3 Bay leaves
Instructions
Instructions
- Rinse the black-eyed peas thoroughly, then soak overnight in water.
- Heat vegetable oil in a pot over medium heat until shimmering.
- Add chopped onion and cook about 5 minutes until softened.
- Add minced garlic and stir for 1 minute until fragrant.
- Add ham hocks, soaked peas, and 6 cups water. Stir gently.
- Add seasoned salt, onion powder, ground cumin, black pepper, crushed red pepper, and bay leaves.
- Close lid, bring to pressure and cook for 40 minutes.
- Allow cooker to slowly release pressure.
- Remove ham hocks, shred meat, discard bones/fat, and return meat to peas. Stir and adjust seasoning.
Notes
Cool before storing. Keeps in fridge up to 4 days or freeze for later. Reheat gently with splash of water.