Description
A hearty dish featuring black eyed peas and neck bones.
Ingredients
Scale
- 1 pound black eyed peas
- 2 pounds neck bones
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 bay leaf
- 2 tablespoons olive oil
Instructions
- Rinse the black eyed peas and soak them overnight.
- In a large pot, heat olive oil over medium heat.
- Add the neck bones and brown them on all sides.
- Remove neck bones and set aside. Add onion and garlic to the pot.
- Sauté until onions are translucent.
- Add black eyed peas, neck bones, chicken broth, salt, pepper, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.
- Remove bay leaf before serving.
Notes
- Serve with cornbread for a complete meal.
- Adjust seasoning to taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: black eyed peas, neck bones, southern cooking, comfort food