Description
A classic southern dish featuring black-eyed peas.
Ingredients
Scale
- 2 cups dried black-eyed peas
- 6 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 ham hock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
Instructions
- Rinse the black-eyed peas under cold water.
- Soak the peas in water overnight.
- In a large pot, combine soaked peas, 6 cups of water, onion, garlic, and ham hock.
- Add salt, black pepper, cayenne pepper, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Remove the ham hock, shred the meat, and return it to the pot.
- Serve hot.
Notes
- Adjust spices to taste.
- Can substitute ham hock with smoked turkey.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: black-eyed peas, southern meals, comfort food