Black-eyed peas w/ham hocks and vegetables from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes (page 129) by Abra Berens

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Notes about this recipe

  • purrvicz on January 03, 2026

    I made this for new years day and added kale after pulling the pork from the hock. The recipe says 45 minutes for the pork to become tender but it was more like 2.5 hours for me. The beans took on nice creamy consistency at that point too. The lemon parsley sauce was a lovely and bright accompaniment with cornbread on the side.

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