Best Ever Black-Eyed Peas

Susie in Texas's Note:

A Southern Classic! In most Southern homes, black-eyed peas are always served on New Year's Day for good luck. I usually cook these early on New Year's Eve day. That way, if we have guests over for a party that night, I can use part of this basic recipe to make "Texas Caviar" which is a fantastic salsa/dip to eat with tortilla chips. (that recipe follows)

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 8

• 1 (16 ounce) package dried black-eyed peas
• 6 cups water
• 1 medium onion , chopped
• 2 cloves garlic , minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon sugar
• 1 ham hocks or 2 cups cooked ham , cut into small cubes
• 1 -2 jalapeno pepper , seeds removed and chopped

Directions:

1. Sort and wash peas; place in a large Dutch oven.
2. Add remaining ingredients and bring to a boil.
3. Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.

Reviews

[Miss Annie]

A true Southern classic way of making black-eyed peas. Real comfort food. I used some left over pieces of a pork picnic instead of ham (I already had the leftovers) and used 2 jalapeños to make sure I got some heat. 2 peppers is not hot, just of hint of heat. These were really good served with cornbread and green onions. Thanks, Susie for sharing your recipe.

[Vicki in CT]

Perfect, just like my grandmothers.

[Kasha]

Good, basic, took a long time to cook. Still needed some flavor in my opinion after they were done.