{"id":3335,"date":"2013-12-31T10:50:30","date_gmt":"2013-12-31T18:50:30","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=3335"},"modified":"2025-10-03T08:21:09","modified_gmt":"2025-10-03T15:21:09","slug":"black-eyed-peas-in-a-pressure-cooker","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/black-eyed-peas-in-a-pressure-cooker\/","title":{"rendered":"Ham Hocks and Black Eyed Peas a Southern New Year's Tradition"},"content":{"rendered":"\n

Ham Hocks and Black Eyed Peas are a Southern tradition on New Year's Day to bring good fortune in the new year. <\/p>\n\n\n\n

\"bowl<\/figure>\n\n\n\n

My mother told my brother and I that we will earn a dollar in the coming year for every black eyed pea you eat on New Year's Day. That's what her mom told her and her brothers and Grandma was probably told the same thing.<\/p>\n\n\n\n

I keep trying but, so far my piggy bank isn't busting. Ha ha!<\/p>\n\n\n\n

Black Eyed Peas are traditionally served with Cast Iron Skillet Cornbread<\/a> and maybe some Greens<\/a> on the side. To make it into Hoppin' John, serve it on a bed of white rice.<\/p>\n\n\n\n

Ham Hocks versus Ham Shanks<\/h2>\n\n\n\n

My mother liked to use ham shanks instead of ham hocks because they have more meat on them. The hock is right above the foot, while the shank is closer to the shoulder. However, shanks are sometimes hard to find. <\/p>\n\n\n\n

I usually use the leftover ham bone from Christmas dinner so I don't have to buy anything else.<\/p>\n\n\n\n

Methods for Preparing Ham Hocks and Black Eyed Peas<\/h2>\n\n\n\n

Traditional Stove Top Method:<\/strong><\/p>\n\n\n\n

The stove top method takes 2 \u00bd - 3 hours. Put everything in a big pot on the stove and cook until done.<\/p>\n\n\n\n

Slow Cooker<\/strong><\/p>\n\n\n\n

Put everything in the slow cooker and let it cook for 6-8 hours on low, 3-4 hours on high.<\/p>\n\n\n\n

Pressure Cooker<\/strong><\/p>\n\n\n\n

The pressure cooker method takes about 1 hour. And, you do not need to presoak the beans unlike the other methods.<\/p>\n\n\n\n

Other Tips for Preparing Ham Hocks and Black Eyed Peas<\/h2>\n\n\n\n

My mom's original recipe called for making ham stock separately <\/strong>then chilling and removing the fat. I think this step is unnecessary, but mention it here in her memory since she was the original creator of That Recipe. If you wish to do so, combine the ham hocks, water and bay leaves and cook in either a stock pot on the stove (cook at least 2 hours) or in a pressure cooker (20 minutes at high pressure with a quick release). <\/p>\n\n\n\n

You can use frozen or canned beans<\/strong> if you prefer. For the canned beans, drain first and rinse. Cooking times will probably be shorter.<\/p>\n\n\n\n

Cook them until they are as tender as you like. Some people like them a little firm others want them almost falling apart. Both are correct.<\/p>\n\n\n\n

Black eyed peas, like most beans, can be served with a little bit of sauce or almost soup like, or anywhere in between. All are correct.<\/p>\n\n\n\n

If beans are too soupy or on the dry side for your tastes, do not panic! <\/p>\n\n\n\n

You are not a terrible cook, the recipe isn't wrong and, most importantly, they are not ruined (unless you scorched them on the bottom). <\/p>\n\n\n\n