Southern Black-Eyed Peas
Total TimePrep: 20 min. + standing Cook: 45 min.
- 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
- 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.
Nutrition Facts3/4 cup: 359 calories, 11g fat (3g saturated fat), 5mg cholesterol, 788mg sodium, 48g carbohydrate (9g sugars, 14g fiber), 20g protein.
Jan 1, 2014
Loved them. My family ate them in 30 minutes. Gone
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.