Southern Black-Eyed Peas Recipe

3.5 2 2
Southern Black-Eyed Peas Recipe
Southern Black-Eyed Peas Recipe photo by Taste of Home
Publisher Photo

Southern Black-Eyed Peas Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 45 min.

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

Nutritional Facts

3/4 cup: 359 calories, 11g fat (3g saturated fat), 5mg cholesterol, 788mg sodium, 48g carbohydrate (9g sugars, 14g fiber), 20g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Southern Black-Eyed Peas in Taste of Home December/January 2012, p103

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MY REVIEW
cookshale User ID: 7574914 124236
Reviewed Jan. 1, 2014

"Loved them. My family ate them in 30 minutes. Gone"

MY REVIEW
shirleysmith1949 User ID: 4052995 123195
Reviewed Jan. 4, 2012

"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."

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