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It’s getting to be that time of year when I start wanting classic Southern dishes like collard greens and black-eyed peas.
I was in Whole Foods the other day and spied a big ol’ barrel of dried black-eyed peas and just had to have some!
Here’s my recipe for classic black-eyed peas. Enjoy!
Please visit me at South Your Mouth for more Southern recipes.
Southern Style Black-Eyed Peas
1 pound dried black-eyed peas
1/4 cup butter
1 medium onion, finely diced
2 smoked ham hocks*
1-2 teaspoons salt**
1 teaspoon black pepper
Soak peas in 6 cups water overnight (10-12 hours). Drain peas, rinse well with cold water and then drain again. Set aside.
In a large stock pot or Dutch oven, sauté onion in butter until onion is translucent and tender. Add 4 cups water, ham hocks, 1 teaspoon salt, pepper and drained peas to pot. Cover and simmer over medium-low heat for 4 hours, stirring occasionally.
Remove ham hocks and trim off ham; discarding bones, cartilage and skin. Add ham pieces back to peas and stir. Add more salt to taste then simmer peas on low for one additional hour. If you have more liquid than you’d like, simmer on medium heat, uncovered, until liquid has reduced to your liking.
I usually serve mine over white rice with some fresh diced onion sprinkled on top but you can serve them on their own as well.
*Use ham hocks, a leftover ham bone or even a smoked turkey leg. If you can’t find or don’t have any of these, season with several drops of Liquid Smoke.
**The amount of salt you need really depends on how salty your ham hocks or other seasoning meat is. The peas will continue to draw salt from the meat as they cook. Start with 1 teaspoon and then salt to taste the last hour of cooking. I like mine on the salty side because I always serve them over rice, which is relatively bland.