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This is the way my Grandma taught me to cook black eyed peas, but she told me to put in bacon slices and a ham bone instead of ham hocks. I made this exactly as directed, except I used a sliced ham hock because I halved the recipe. The recipe was delicious, but it was very salty, even without adding any salt to the peas. I added a potato to cut the salty taste and it was good. I give this recipe 5 stars with the condition that you add some potato to suck up some of the saltiness in the ham hock. Otherwise, this recipe is just too salty tasting. Made for Spring PAC 2009.