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Mom's New Years Eve Black Eyed Peas Recipe

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This recipe for Mom's New Years Eve Black Eyed Peas, by , is from scheryell's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

scheryell Sims


1 pound of dry black-eyed peas
2 tablespoons olive oil
1 large diced yellow onion, ( you can use purple if you prefer)
2 cloves minced garlic
2 (32 ounce ) cartons chicken broth
8 cups water
1 pound smoked ham hocks
1 (14.5 ounce) can diced tomatoes ( I use rotel tomatoes)
5 pepperoncini peppers
1 bay leaf
1/2 teaspoon garlic powder
1/4 teaspoon ground thyme
salt and pepper to taste

Place the black-eyed peas in a large container and cover with several inches of cool water; soak 8 hours to overnight. Drain and rinse before using.
In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion softens, about 5 minutes. Pour in chicken broth and 8 cups of water, bring to a boil, reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender, ham is falling off bones and the broth is thickened, about 3 hours




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