Creole Black-Eyed Peas


  • 1 lbs Dried black-eyed peas
  • 2 qt Water
  • 1/2 cup Green bell pepper; chopped
  • 1/2 cup Onion; chopped
  • 1/2 cup Green onion; chopped
  • 1/2 cup Celery; chopped
  • 1/4 tsp Garlic powder
  • 1/2 lbs Smoked ham hocks
  • 1 tsp Black pepper; to taste


Wash peas and soak overnight in cold water. Drain peas. Place all ingredients in large pot, add 2 quarts water. Cook at least 2 hours or until peas are tender. Additional water may be needed.

Serving Ideas : Serve with rice

Source: Lou Parris, found in Southern but Light, 1989
Submitted by: Recipe Group Member
Date: Dec 30, 1997

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