Description
A flavorful dish featuring black eyed peas and neck bones, perfect for a comforting meal.
Ingredients
Scale
- 1 pound black eyed peas
- 2 pounds neck bones
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 bay leaf
- 1 tablespoon olive oil
Instructions
- Soak black eyed peas overnight in water.
- In a large pot, heat olive oil over medium heat.
- Add neck bones and brown on all sides.
- Add chopped onion and minced garlic; sauté until soft.
- Drain black eyed peas and add them to the pot.
- Pour in chicken broth and add black pepper, salt, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.
- Remove bay leaf before serving.
Notes
- Adjust seasoning to taste.
- Serve with cornbread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 15 g
- Protein: 20 g
- Cholesterol: 30 mg
Keywords: black eyed peas, neck bones, southern cooking, comfort food