Could someone give me a good recipe using Black Eyed Peas with Ham?!

Question: We usually have ham left over and I usually use Great Northern Beans with it and cornbread. My Receipe usually comes out very thick, which we all like.

I just bake the cornbread, crumble it up, put a lot of butter on it at the bottom of a bowl, put the beans on top and go to town:)

I would like to use Black Eyed Peas with it instead of using Great Northern Beans. I'll probably use this receipe sometime in the next few months considering I have the slab of ham frozen.

And, how do you use Turnip Greens with this receipe?

Thanks:)

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Answers: We usually have ham left over and I usually use Great Northern Beans with it and cornbread. My Receipe usually comes out very thick, which we all like.

I just bake the cornbread, crumble it up, put a lot of butter on it at the bottom of a bowl, put the beans on top and go to town:)

I would like to use Black Eyed Peas with it instead of using Great Northern Beans. I'll probably use this receipe sometime in the next few months considering I have the slab of ham frozen.

And, how do you use Turnip Greens with this receipe?

Thanks:)

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i'm making black-eyed beans and ham right now. how cool is that?

use the basic recipe for northern beans and ham. and just use black-eyed peas instead. like this:

pick over the peas, discarding bad peas and stones.
rinse.
soak over night.
place in pot with plenty of water.
cook till half done, beans are getting tender.
add ham chunks, onion, a little bit of brown sugar, and cloves (very, very little, just a hint) (this is what those fancy, expensive hams have on as a glaze).
finish cooking till beans are soft, and they smell really good.
at the last minute, add greens so they wilt down and incorporate into the soup. DO NOT let them cook for any length of time in the soup.
if you want a thicker soup, process some of the mixture in a blender till thick and add back to your soup.

it's sooooooooooooo good

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Use ham hocks or hog jowl in this basic black eyed pea recipe, also known as Hoppin' John.

Hoppin' John

INGREDIENTS:
2 pounds dried black-eyed peas
8 ounces hog jowl or 2 small to medium ham hocks
6 cups water water
1 large onion, coarsely chopped
1/2 teaspoon crushed red pepper
1/4 teaspoon sugar
salt, to taste

PREPARATION:
Pick over the peas and rinse well, then soak in cold water overnight. Place ham hocks or hog jowl in large kettle with water, bring to boil, and cook for 1 1/2 hours. Drain peas and add to the hog jowl. Add whole onion, crushed red pepper, sugar, and salt. Add more water if needed to cover peas. Cover tightly and simmer slowly 2 hours or until peas are tender. Serve with hot cooked rice, turnip greens, and cornbread.

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Cook and make the black eyed peas the same way as the beans. Use the greens as a side dish

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