| Level: | Easy |
| Total: | 3 hr |
| Prep: | 45 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 15 min |
| Yield: | 3 1/2 Quarts |
Ingredients
- 1 pound dried black-eyed peas (about 2½ cups)
- 5 slices thick-cut bacon
- 2 tablespoons extra-virgin olive oil
- 1 large diced onion
- 2 large diced carrots
- 2 ribs diced celery
- 1½ cups frozen chopped collard greens, thawed
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 smoked ham hock
- ½ cup rice blend
- Kosher salt and freshly ground black pepper
Instructions
- Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
- Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
- Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
- Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 109 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 16 mg |
| Sodium | 241 mg |
Reviews
I couldn’t find fresh collards, so I used a large can of Glory Collard Greens, drained. I added directly to the soup when the peas were tender. In addition, I added a few dashes of hot sauce and cayenne pepper. Delicious.
Made this today. A great way to get black-eyed peas in for New Year’s Day, especially if you’re not a fan. The cooking process eliminated the dirt taste. Used two cans of black-eyed peas, drained and rinsed and the bone/remains of a spiral-sliced ham which made a rich broth. Made it in a pressure cooker (30 min). Didn’t have collard greens, skipped them and the S&P, didn’t need it. A winner!
I found this recipe on Google. So I thought I would try it. I made on New Years 2024. It is delicious .
I’ve made this many times and always to rave reviews (especially my husband). I’m not really a black-eyed pea fan, but this rendition develops some complex flavors and is very satisfying. The temps have finally dropped below the 90s in Louisiana this fall, so it looks like I’m making it again.
Made this today and we loved it. I used fresh collards as they didn’t have frozen. Fresh is always better. I have to say it’s my first time working with collards. I think I thought they had to be cooked a long time. The whole combination of vegetables was so delicious. Adding it to my favorites!
Delicious and easy. We had it for days! Yum!
Delicious and easy prep!
Hearty meal for a cold winter day. Served with cornbread.
Question, do I drain the 5 cups of water from the peas after they have soaked?
This is one of my favorite soups! I make it all the time but I substitute lentils for the black eyed peas.