| Level: | Easy |
| Total: | 9 hr 5 min |
| Prep: | 10 min |
| Inactive: | 8 hr |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 9 hr 5 min |
| Prep: | 10 min |
| Inactive: | 8 hr |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 quart low-sodium chicken stock
- 1 cup cold water
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup chopped onions
- 2 tablespoons minced garlic
- 2 bay leaves
- 1 sprig fresh thyme
- 5 to 6 ounces (about 1 cup) roughly chopped country ham pieces
- 1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well
Instructions
- In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 203 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 13 g |
| Cholesterol | 18 mg |
| Sodium | 783 mg |
| Serving Size | 1 of 6 servings |
| Calories | 203 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 13 g |
| Cholesterol | 18 mg |
| Sodium | 783 mg |
Reviews
I made this with dried Navy Beans. Flavor was magnificent! I used Better Than Bouillon Chicken in water for stock & water. The beans were still a bit crunchy, even after cooking about 75 min. Next time will consider using a crock pot and/or cooking a lot longer. I also added salt & pepper before cooking. Overall, wonderful! Thanks.
This is absolutely my favorite recipe for black eye peas. Whenever I make it, it doesn’t last long. Everyone loves it!!