Black-Eyed Peas With Ham Hock and Collards Recipe (2024)

Reading before reacting is yet another American tradition that seems to be dying out these days. I've known many Southerners who practiced it, but it seems to be going out of style. Anyway, this recipe does NOT call for cooking the beans and greens in the same pot. Guess it's easier to look at the picture and get all indignant, than to actually read the recipe.

Any sane southerner would read the whole recipe before unloading misdirected frustration...you'll notice it instructs to cook the collards in a separate skillet with the garlic and red pepper, adding the ham and water and cooking until wilted.

This dish was a big hit for a second new year's eve in a row. Soaking the beans isn't really necessary. If the ham hock isn't done by the time the beans are done (the meat isn't tender and pulling off the bone easily), then you can pull the ham hock out of the beans, wrap snugly in foil, and bake in a 300 or so degree oven until it is done. Then allow too cool, pull meat off and add back to beans, along with any juices, too.

Native New Orleanian here. Love this recipe. Not quite sure who it was who thought they were cooked together. Maybe reading it while sampling he cooking wine? I don't judge. I have had black eyed peas for 44 New Year's days and plenty in between. This is a great recipe for anyone. I add a little Crystal hot sauce, (Tabasco can change the overall flavor) and I like to add a dash of vinegar, as well. Usually in the last 1/2 hour of cooking the beans.

They aren't cooked in the same pot in this recipe. The beans are ladled over the greens at the end. Read the recipe.

Loved this. Made HALF the recipe with dried [not presoaked] beans in 8qt INSTANT POT in 2 phases: (1) pork butt in 2 cups water/stock/bean soaking liquid, high for 15 minutes, natural release, remove from pot liner; (2) in IP, saute onions, garlic and season; return ham and liquid, add dried beans and additional water/stock as necessary to accommodate the beans, stuff 1 pound of prepared collard greens into the pot, high for 12-15 minutes, natural release. Perfectly suited for IP.

Born & raised as a child in the deep South we had many, many meals like this featuring lots of vegetables many of which my parents grew themselves. Ranks right up there with Biscuits & Gravy!!, just "sho' nough" good!!

I typically first simmer the ham hocks for 45 minutes, remove, cut meat away from bone and dice, and discard fat. Then bring ham hock water to near-boil and skim off scum/fat, add to pot with enough water to total about 10 cups.

I made this using fresh black-eyed peas. Cooking time was about the same. Our family gave it rave reviews. They were the best black-eyed peas I've ever eaten.

Cook collards for 20 minutes? No way unless you want tough greens and a stomach ache. Collards require 1-2 hours cooking (simmered) for a tasty dish!!!

Did you read the recipe? They ARE cooked in separate pots and NOT simultaneously. First the peas, then the greens; the meat from the former is added to the latter but that makes perfect sense to me. I'm making this tomorrow. Happy 2017!

The recipe calls for 2 separate pots and it is basically 2 separate recipes. The greens and black eyed peas are served together - not cooked together. This is the proper way to cook this dish in Texas.

According to the recipe, the peas & collards were cooked in separate pots.

Anyone know what happens to the whole onion? Is that removed when the beans are done?

So i didnt understand the onion with cloves so I got a red onion and diced it. But I only used half since it was just me anx my boyfriend eating it. I used a dutched oven on the stove. I used smoked ham shanks and it was really good from Mollie stone. The boiling part was confusing but i ended up taking the lid off towards the end. I also added shredded carrots to the greens for color. I did not follow the measurement for spices still came out good I made the greens spicy with sizon goya

I followed the recipe closely, but chose to chiffonade the collards. I should have cut the recipe in half, but on the bright side, I ate black-eyed peas all week long for a few extra servings of good luck.

Is the onion whole? What do you do with it after the peas are done?

Do you not chop the onion? Just stick a whole peeled onion with cloves stuck into it in the pot??

This is absolutely delicious! Made it again this year on New Years Day and everyone loved it. Makes a large pot, sent some home with the kids and finished it off tonight for dinner. This recipe is going in with my traditional favorites to make every year. I do add 2 teaspoons of smoky paprika to the black-eyed peas at the end and would recommend using 2 skillets for the collard greens or do them in 2 batches. I cheat a bit and buy the collard greens already prepared triple washed and shredded.

Failsafe, perfect recipe for New Year's Day. I soaked the peas for a full day and changed the water twice before cooking. Added peeled carrots to the black eyed peas after adding the ham hock. Totally delicious meal, can't wait for leftovers!

I absolutely loved... most of this recipe. The beans were so flavorful and tender (after 90 mins), the collard greens are insanely delicious. My only complaint is the ham hock. It might be personal preference, but I hated everything about the texture of the meat, it was so unappetizing. It gave everything an incredible flavor, but in the end I picked it out. In the future I might cook the beans with a ham hock, then take it out and use slab bacon or pancetta to cook with the greens.

This is an absolutely perfect recipe. Second year making this. Easy, simple, wholesome. This is my new tradition.

Liked the separate cooking, but combo ending to this recipe. Used smoked turkey necks in place of the ham. All good. Northern style cornbread to make peace at the table.

This was delicious. Greens cooked down significantly. Scallions at end were key for brightness.

Have made this for New Years Eve twice now. Cooked just as written, used a honey-baked hambone, and it was DELICIOUS! Everyone loved it! Unfortunately, forgot to add the collard greens this time around, but it was still great.

1/1/24 - came good this year, used orca beans, kale. Stuck the cloves in the onion, added spices after the first hour of cooking, did soak the beans 24 hours. Pizza spices in the kale. Used honey baked ham left over from the Ikebana potlucks which was much better than salt pork. George actually said it was good. Third year the charm. 😲

Needs smoked ham hocks for sure. Used pork hocks and ended up adding bacon and bacon grease. Needs plenty of Tony's and salt.

Made this exactly as written. It was outstanding. Never did with 2 pans before, but what a big difference. You could really taste the different flavors. Also, I didnt have a whole clove so I stuck a cinnamon stick in the onion. Enjoy.

This year instead of adding water I added broth from the black eyed peas and the result was a truly delicious meal.