Description
A classic southern dish made with black-eyed peas, perfect for New Year’s or any occasion.
Ingredients
Scale
- 1 pound dried black-eyed peas
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 smoked ham hock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
Instructions
- Rinse and soak the black-eyed peas overnight.
- In a pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until soft.
- Add soaked peas, water, ham hock, and spices.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- Remove ham hock, shred meat, and return to pot.
- Simmer for an additional 30 minutes.
- Serve hot with cornbread.
Notes
- This dish pairs well with rice.
- Adjust spices to taste.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg
Keywords: southern black eyed peas, black-eyed peas recipe, southern cooking