Recipe by Nita Holleman
This is MY way of cooking a traditional Southern Dish! NOT just for New Year's Day. Good and Good FOR YOU!
- 1 cup dried black-eyed peas
- cold water, to wash soak, cover
- 1 fresh carrot, grated
- 1⁄3 medium vidalia onions or 1⁄3 medium sweet onion, chopped
- 2 tablespoons granulated sugar
- 1 knorr chicken bouillon cubes or 1 ham bouillon cube
- 1⁄2 teaspoon table salt, to add when peas are cooked and tender or done
- 1⁄2 cup cured ham, cooked or 1⁄2 cup ham hocks or 1⁄2 cup smoked bacon
Directions See How It's Made
- Wash 1 cup dried black eyed peas in cold water. Check for trash and discard.
- Place in a boiler on stove and cover with water about 1 inch above the peas and bring to a good boil.
- Reduce heat and simmer for 5 minutes, Pour off 1/2 the water.
- Add more water as before, soak the peas in the water overnight.
- When ready to cook the peas, drain off water, cover with fresh water.
- Add to this the cooked left-over cured ham with some of the fat and if available some of the bone, or add a piece of ham hock or smoked bacon.
- Wash and scrape 1 fresh carrot, then grate or shred the carrot; Add the carrot to the peas.
- Cut off about 1/3 of a medium sweet Vidalia or sweet type onion, remove the outside peeling and chop finely, add to the peas.
- Add 2 Tablespoons granulated sugar.
- DO NOT ADD SALT until peas are cooked and tender, or they will be HARD.
- Bring the peas to a boil and reduce heat to a slow boil or simmer. Be sure you have and keep plenty of water in the pot, several inches above the peas. Cover with a lid.
- Cook about 1 hour. Check often to be sure they don't dry out and burn. Add water as needed.
- At the end of 1 hour, add 1 Knorr Chicken or Ham Bouillon Cube to the pot (or both).
- Cook another 30 minutes at least, or until the peas are tender and done.
- When DONE, add 1/2 teaspoon table salt.
- Serve with a bowl of steamed rice (for Hopping John), stewed tomatoes and corn bread. Serve with a pork dish, as Pork Chops or Pork Tenderloin, and Iced Tea.