Black Eyed Peas
A classic Southern-style black eyed peas recipe — slow-cooked with smoky ham hock, onions, and spices until tender and deeply flavorful. A New Year's Day tradition that brings good luck and great taste to your table.
Servings: 6
Equipment
- Large pot
- small pan
- Cutting Board
- knife
Ingredients
- 4 slices bacon or 1 chorizo sausage diced (we prefer chorizo) Optional: we like to throw in left over ham bone from Christmas dinner or use ham hocks to deepen the flavor
- 1 large white onion chopped
- 1 red pepper chopped
- 2 small carrots chopped
- 2 stalks celery chopped small
- 4 cloves garlic minced
- 1 package dried black-eyed peas rinsed & pick out any broken beans (1 pound package)
- 3 1/2 cups water (you can also use chicken stock)
- 1 tsp salt
- 2-3 tsp cumin
- 2-3 tsp black pepper
- 3 bay leaves
Instructions
- Chop all the vegetables
- Cook bacon and or chorizo in a pan for several minutes until bacon crisps or sausage is browned.
- Remove from pan but use drippings to saute the onions, carrots, celery & green pepper. Cook 4 to 5 minutes until tender.
- Add beans, water and seasoning. Bring to boil.
- Cover and cook over medium heat for 1 1/2 hours to 2 until black-eyed peas are tender. Stir every 15 minutes and add additional water if needed.
Notes
(optional: we like to throw in left over ham bone from Christmas dinner or use ham hocks to deepen the flavor)
Eat alone and top with fresh scallions, cilantro and/or parsley, or tabasco… eat over hot cooked white rice for added luck. Add a side of corn bread, and you have 3 lucky foods (beans, rice & corn.) We suggest adding kale or collard greens and you’ve covered all your basis for luck in the New Year.