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Southern Black-Eyed Peas Recipe

Southern Black-Eyed Peas Recipe

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
TOTAL TIME: Prep: 20 min. + standing Cook: 45 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

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

Reviews for Southern Black-Eyed Peas

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MY REVIEW
cookshale
Reviewed Jan. 1, 2014

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

MY REVIEW
shirleysmith1949
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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