Black-eyed peas are a staple in Gullah cuisine. We always eat them around New Year’s since they’re considered good luck, but I enjoy them year-round. This is a simple way to prepare the peas. If you forget to soak the black-eyed peas overnight, don’t worry. There’s usually a quick-soak method on the package.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 pound dried black-eyed peas, soaked overnight
- 2 tablespoons canola oil
- 1 medium white onion, chopped
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 smoked ham hock
- 2 teaspoons ham bouillon paste, such as Better Than Bouillon
Instructions
- Drain and rinse the black-eyed peas. Set aside.
- Heat the oil in a Dutch oven over medium-high heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the black-eyed peas and enough water to cover. Add the ham hock and ham bouillon paste.
- Bring the mixture to a boil. Cover, reduce the heat and simmer until the peas are tender, 45 minutes to 1 hour. Remove the ham hock from the Dutch oven and chop the meat. Return the meat to the Dutch oven and cook until heated through. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 190 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 35 mg |
| Sodium | 470 mg |
Reviews
These were really good
This is a great recipe