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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

  • 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 more water if desired.
  • 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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