Taste of Home
Southern Black-Eyed Peas
TOTAL TIME: Prep: 20 min. + standing Cook: 45 min.
YIELD: 6 servings.
I find that pork is the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow, gentle cooking creates this perfect side dish. —Emory Doty, Jasper, Georgia
Ingredients
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1 pound dried black-eyed peas, sorted and rinsed
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1 large onion, chopped
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2 tablespoons olive oil
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2 ounces sliced salt pork belly, chopped
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6 garlic cloves, minced
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2 bay leaves
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1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
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1/4 teaspoon crushed red pepper flakes
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1/4 teaspoon pepper
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1 carton (32 ounces) reduced-sodium chicken broth
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2 smoked ham hocks
Directions
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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.
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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.
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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 more water if desired.
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4.
Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop meat and return to pan. Discard bones. If desired, top with additional fresh thyme.
Nutrition Facts
3/4 cup: 359 calories, 11g fat (3g saturated fat), 5mg cholesterol, 788mg sodium, 48g carbohydrate (9g sugars, 14g fiber), 20g protein.
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