Southern Black-Eyed Peas
A Southern staple, this hearty and flavorful dish combines black-eyed peas with smoky meats and savory spices, making it a must-have for gatherings or traditional New Year’s meals.
Equipment
- 1 Large stockpot
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Strainer
- 1 Cutting Board
- 1 Knife
Ingredients
Black-eyed Peas
- 1 lb Black-eyed Peas Washed and inspected
- 6 cup Water
- 2 tbsp Bacon Fat Or lard
- 1 cup Onions Diced
- 1 tesp minced garlic
- .5 lb Smoked Ham Hocks Or Jowl Bacon
- 2 tsp Salt Morton Coarse Kosher Salt
- ½ tsp Black Pepper Ground
Instructions
- Prepare the Black-Eyed Peas: Soak the dried peas overnight or use the quick-soak method by boiling them for 2 minutes, then letting them sit for an hour. Drain and rinse.
- Sauté Aromatics: In a large stockpot, heat a drizzle of oil over medium heat. Add the onion and garlic, sautéing until fragrant (about 2 minutes).
- Add Smoked Meat: Stir in the ham hock or smoked sausage, letting it sear slightly for enhanced flavor.
- Combine Ingredients: Add the black-eyed peas, broth, spices and seasonings. Stir to combine.
- Simmer: Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Check for Tenderness: Taste-test the peas. They should be tender but not mushy. Adjust seasoning if necessary.
- Optional Add-Ins: Stir in diced tomatoes during the last 15 minutes of cooking for extra flavor.
- Serve: Remove bay leaves (if used), and the ham hock (if used). Serve hot with a splash of hot sauce, if desired.
Notes
Black-eyed peas are traditionally served on New Year’s Day in the Southern United States as a symbol of good luck and prosperity.
Tried this recipe?Let us know how it was!
