Prep 15 mins
Cook 1 hr 30 mins
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)
- 1 (16 ounce) package dried black-eyed peas
- 6 cups water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1⁄2 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
- Sort and wash peas; place in a large Dutch oven.
- Add remaining ingredients and bring to a boil.
- Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.
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.
I would suggest chicken broth over water.
This is the true Southern way to make black-eyed peas. I too used chicken broth over water and I cooked them in my slow cooker. Every New Years Eve I ask myself why I only make this epic comfort food on New Years Day.