Black-eyed peas with ham hock and collards from The New York Times Cooking by David Tanis

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Notes about this recipe

  • Recipe Notes

    Can substitute slab bacon for smoked ham hocks.

  • Lepa on May 09, 2020

    Wow, this is really delicious. I made half a recipe and used 1/2 black eyes peas and 1/2 cranberry beans, which added some texture and creaminess to the beans. I used bacon instead of ham hocks. My local store only had one bunch of collards so I used 1/3 collards, 1/3 mustard greens and 1/3 chard. It was so very good. We ate it with cornbread cooked in a cast iron skillet. Seriously the best meal we have had in a while.

  • mfto on January 02, 2015

    Yes, I am a southerner, but, no, this dish was not a New Year's tradition for us. Heck, we ate dried beans several days a week so this was everyday food. Now here I am hoping for good things in the coming year and this recipe is a very good thing indeed. It serves 12 but can easily be cut in half. I followed the directions except after soaking the black-eyed peas overnight, I cooked them in my slow cooker for about 8 hours. I used 5 cups of water as recommended and it was exactly right. I used 1 lb ham hocks, 1 onion studded with cloves, ground allspice, bay leaves and 1 tesp kosher salt. The peas were cooked perfectly and not at all mushy. When I tasted them, I thought they needed more salt but when I tasted the broth, it was perfect and very flavorful. I think the collard cooking directions could be improved. Mine did not take 20 minutes. They are very good with the pepper flakes and garlic added. Of course, I served with corn bread baked in a cast iron skillet.

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