- 2 small smoked ham hocks
- 6 cups water
- 2 pounds frozen purple hull peas
- 1 cup chopped onion
- 4 cloves smashed garlic
- 1/2 teaspoon crushed red pepper
- 2 tablespoons chopped fresh parsely leaves
Add the ham hock to a large pot with the water and cover with a lid. Simmer the hocks about 1 hour until tender. Add the frozen purple hull peas to this broth along with the remaining ingredients and continue to simmer covered until the peas are tender, about one hour longer, adding more water as needed. Season with salt if necessary, drain if desired, stir in the parsley and serve warm.