Black-Eyed Peas

I love peas of any kind, especially black eyes and purple hulls, or field peas.  I usually make black eyes, a traditional Southern dish, as one of our New Year’s Day lucky foods along with roast pork and collard greens.  We usually have Tiramisu or something Italian for dessert.

Black-eyed peas with jalapeños

Black eyes are best with small bits of jalapeno peppers and pork. I render pork jowl or salt pork, but ham hocks work well. If using ham hocks, saute onions and peppers in a little olive oil, than add the ham hocks with the peas and water.  Cook until tender. Remove the ham hocks and shred. Return shredded meat to the pot.

Mostly, I buy dried black eyes, but the fresh ones are as good.  Once soaked, the peas cook fairly quick. Serve with corn muffins.



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Black-Eyed Peas
 
Yield: 6 servings
Ingredients
  • 1 pound dried black-eyed peas
  • 8 cups water
  • ½ onion, chopped
  • 2 medium jalapeno peppers, stemmed, seeded, and chopped
  • ¼ pound diced smoked pork jowl or ¼ pound diced salt pork
  • 1 teaspoon salt
  • 6 cups water
  • Salt & pepper
Instructions
  1. Wash and sort peas; remove debris. Soak peas in large saucepan with 8 cups water. Cover and let stand overnight or for several hours. Drain and rinse peas.
  2. In large saucepan, add pork jowl or salt pork; saute until brown. Add onions and peppers, and cook until tender.
  3. Add 6 cups water, salt, and drained peas to saucepan. Cover and bring to a slow boil on medium-high heat. Reduce heat to low and simmer gently with lid titled, about 1½ hours, stirring occasionally, until peas are tender. Adjust salt, and add pepper as desired.

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