Southern Black-Eyed Peas Recipe

Southern Black-Eyed Peas Recipe photo by Taste of Home

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I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. —Emory Doty, Jasper, Georgia

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Southern Black-Eyed Peas Recipe

Prep: 20 min. + standing Cook: 45 min.

Yield: 6 Servings

20 45 65

Ingredients

1 pound dried black-eyed peas, sorted and rinsed
1 large onion, chopped
2 tablespoons olive oil
2 ounces sliced salt pork belly, chopped
6 garlic cloves, minced
2 bay leaves
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
2 smoked ham hocks

Directions

Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside.
In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer.
Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding additional water if desired.
Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 359 calories, 11 g fat (3 g saturated fat), 5 mg cholesterol, 788 mg sodium, 48 g carbohydrate, 14 g fiber, 20 g protein.

Originally published as Southern Black-Eyed Peas in Taste of Home December/January 2012, p103

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Southern Black-Eyed Peas

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(1-1) of 1 reviews

Reviewed on Jan. 04, 2012 by shirleysmith1949

The thyme in this recipe was overpowering even though I measured it very carefully. My family, who usually loves the black eyed peas I make for New Years were very disappointed. I think we'll go back to the way my mother made them years ago.