Description
A traditional Southern dish made with black-eyed peas, often served on New Year’s Day for good luck.
Ingredients
Scale
- 1 cup 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 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
- 1 bay leaf
Instructions
- Rinse the black-eyed peas and soak them in water overnight.
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the soaked black-eyed peas, ham hock, bay leaf, and water to the pot.
- Season with salt, black pepper, and cayenne pepper if using.
- Bring to a boil, then reduce heat and simmer for about 1 hour or until peas are tender.
- Remove the ham hock, shred the meat, and return it to the pot.
- Serve hot, preferably with cornbread.
Notes
- For a vegetarian version, omit the ham hock and use vegetable broth.
- Black-eyed peas can also be cooked in a pressure cooker for faster preparation.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg