Description
A classic Southern dish made with black-eyed peas.
Ingredients
Scale
- 1 pound dried black-eyed peas
- 6 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
- 1 tablespoon olive oil
Instructions
- Rinse the black-eyed peas and soak them overnight.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic. Sauté until softened.
- Add the soaked peas, water, ham hock, salt, black pepper, and cayenne pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1.5 to 2 hours until peas are tender.
- Remove the ham hock and shred the meat. Return meat to the pot.
- Stir well and serve hot.
Notes
- Soaking peas overnight improves texture.
- Adjust spices to your liking.
- Serve with cornbread for a traditional meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side 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: 33g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg
Keywords: southern black eyed peas recipe