Description
A classic Southern dish featuring black-eyed peas cooked to perfection.
Ingredients
Scale
- 1 cup dried black-eyed peas
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 ham hock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 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 chopped onion and garlic. Sauté until soft.
- Add soaked black-eyed peas, water, ham hock, salt, pepper, cayenne, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1-2 hours.
- Remove the ham hock, shred the meat, and return it to the pot.
- Serve hot with cornbread.
Notes
- Adjust seasonings to your taste.
- For a vegetarian version, omit the ham hock.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 5mg
Keywords: black eyed peas, southern, legumes, comfort food