Black Eyed Peas with Country Ham

Posted online December 27, 2010 | 3:15 pm

This is a delicious and hearty winter soup, a Southern style recipe, said to bring good luck if eaten on New Year's Day. But it's great any time of the year.

Why try? Hey, we all could use a little more good luck, right? And even if you're not superstitious, this is one tasty soup.

Foodie Byte: You can also use canned beans in this recipe.

This recipe pairs nicely with our Green Onion-Jalapeño Cornbread.

Check out our story on lucky New Year's foods with additional recipes.

Ingredients

16 ounces black eyed peas, dried
8 cups cold water
1 tablespoon vegetable oil
2 8 ounce ham hocks
6 ounces country ham, diced
1 onion, large, ruff cut
2 carrots, cut into 3" pieces
2 celery stalks, cut into 3" pieces
6 cups water
1 tablespoon kosher salt
1 1/2 teaspoons coarse black pepper

Preparation

Overnight soak - rinse and sort beans in a large pot. To 2 cups of beans add 8 cups of cold water and let stand overnight or 8 hours. Drain and rinse beans twice.
Quick soak - rinse and sort beans in a large pot. To 2 cups of beans add 8 cups hot water . Bring to a rapid boil, boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain water and rinse beans twice.
Place the oil in a large pot.
Sauté ham hocks and ham for 3 minutes.
Add onions, carrots and celery sautéing for 5 minutes.
Add the beans and 6 cups of water simmering for 1 1/2 to 2 hours or until beans are tender adding more water as needed.
Salt and pepper.

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Jalapeño & Green Onion Cornbread by Chef

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