Description
Black-Eyed Peas are a Southern tradition cooked low and slow with smoky pork and simple spices. This country-style dish brings good luck and tantalizes your taste buds all year round.
Ingredients
- 1 pound dried black-eyed peas (or 1.5–2 pounds fresh)
- 3–4 slices bacon, cut in pieces
- 1 ham bone with meat (ham hock or ham shank)
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced (or 2 teaspoons garlic)
- 1–1 1/2 teaspoon salt (or to taste)
- 1/2–1 teaspoon black pepper (or to taste)
- 5–6 cups chicken stock (add more broth/water as needed)
Instructions
- Soak the Peas: For dried peas, cover with water 2–3 inches above and soak overnight, or quick soak by boiling 6–7 cups water, add peas, remove from heat, rest 30–60 minutes. Drain and set aside.
- In a Dutch oven, sauté diced bacon in its drippings over medium-high heat until crispy (5–7 minutes). Remove bacon, leave drippings.
- Add diced onion and cook 1–2 minutes until translucent, then add garlic for 1 minute more.
- Stir in salt, black pepper, and optional red pepper. Add ham bone and chicken stock.
- Add rinsed peas (soaked, fresh, or frozen). Bring to a boil, then reduce to a simmer. Cook 1–2 hours until peas are fork-tender, adding more liquid if needed.
- Remove ham bone, shred meat, and return to peas. Adjust consistency: mash some peas for thicker texture or add broth for brothy texture.
- Serve with spicy vinegar or hot sauce as desired.
Notes
- For best flavor, use fresh or properly soaked dried peas.
- Bacon pieces can be reserved for garnish.
- Consistency can be adjusted to preference using mashing or additional liquid.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Simmer
- Cuisine: Southern American