Hardette Harris's New Years' Recipe

A recipe from the Queen of Southern soul food herself, crafted especially for the new year

by

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6–8 ×

1 Large Smoked Ham Hock, rinsed and patted dry

1 Large Smoked Pork Neck Bone, rinsed and patted dry

2 lbs. Fresh Black-Eyed Peas, rinsed (Purple Hull Peas work nicely as well)

½ Yellow Onion, sliced

2 Garlic cloves, minced

2 Okra pods, whole or chopped to thicken

1 Tbsp. Seasoned salt

1 Tsp. Garlic Powder

Salt and pepper, to taste

Instructions

  1. In a large stockpot, place ham hocks and neck bones; cover with water.
  2. Cook over medium heat for 1 hour or until meat easily comes off the bone.
  3. Remove meat from bones. Save liquid and strain if necessary to remove small bones. 
  4. Add peas, onion, garlic, okra, pepper, seasoned salt, salt and pepper, and garlic powder.
  5. Cover and cook for thirty minutes. Return ham hocks to pot, and cook until peas are soft but not broken apart, about 20 minutes more.
  6. Serve with cornbread, sliced yellow onion, and sliced tomato. Adjust seasonings. 

Read more about Black-eyed Peas, and find more recipes for New Years, here.