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)
- 453.59 g package dried black-eyed peas
- 1419.54 ml water
- 1 medium onion, chopped
- 2 clove garlic, minced
- 4.92 ml salt
- 2.46 ml black pepper
- 4.92 ml sugar
- 1 ham hocks or 473.18 ml 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.
Used a combo of bacon and honey baked ham and omitted the sugar. It came out perfect with so much flavor. Thanks!!