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    You are in: Home / Recipes / Lucky Black-Eyed Peas Recipe
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    Lucky Black-Eyed Peas

    Lucky Black-Eyed Peas. Photo by Obamaisanitwit

    1/2 Photos of Lucky Black-Eyed Peas

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Lorraine of AZ's Note:

    Looking for a way to "kick up" those black-eyed peas you eat on New Year's day for good luck? This recipe was a prize winner in a recipe contest held by our state newspaper years ago. They called this the "peppiest, meatiest, best mess o' black eyes you're likely to taste!" Frankly, I am not a black-eye fan, but this recipe is so sensational, I gobble it up! I like it best served over cooked rice for a delicious meal. On New Year's Day, however, everyone will want just enough to guarantee good luck for the year to come.

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    Units: US | Metric


    1. 1
      Saute chopped onions in oil in a 3-quart sauce- or soup-pot; set aside.
    2. 2
      Sort peas carefully to remove stones and dirt, rinse well. Dump peas in pot with onion; add half the garlic cloves and the ham hocks, bay leaves, chopped parsley, cayenne pepper, Tabasco sauce and black pepper.
    3. 3
      Cover with water; cook on high until just boiling, and turn down heat to low, to simmer. Add HOT water as necessary to keep peas covered. Stir occasionally.
    4. 4
      Cut smoked sausage into 3/4-inch slices, then cut slices in quarters. After peas have simmered for about 1-1/2 hours, remove ham hocks and set aside to cool. Add sausage and remaining garlic. (It is not necessary to cut up garlic. It'll fall apart -- and your fingers won't smell for days.) When ham hocks have cooled enough to handle, remove skin and discard. Remove meat from bones and gristle from meat. Shred meat and return to pot. Return large bones to pot. Cook on low for another hour or until peas melt in your mouth, keeping them covered with water and stirring as needed to prevent sticking. Peas should be like a bean soup with plenty of liquid, or you can smash up a few peas to create a smooth, thick consistence.
    5. 5
      Carefully, salt to taste. Remove bay leaves and bones. Serve with a dash of vinegar (malt, if possible) and steamed white rice (to cool the palate -- optional). Makes 30 1/2-cup servings. Recipe may be halved. Do not freeze leftovers.

    Ratings & Reviews:

    • on January 31, 2011


      This is the best. I do most of the cooking every Sunday for football season. These peas alway disappear and are the most requested dish I make. Served with cornbread that has a can of creamed corn and a can of regular.mmmm Anyway 1 week till superbowl and this is what the gang is requesting for about the 10th time in two years. Give it a try. No need to change anything.

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    • on January 03, 2010


      Delicious! Only change I made is used a ham steak (had it in freezer) in stead of ham hocks and cooked on low for 5 hrs total, and that made it thicker. Had it for New Year's Day and it was gone in first setting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2010


      Excellent! I cut the recipe in half and added some celery. I cut back on the cayenne and tabasco and it was still plenty spicy. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Lucky Black-Eyed Peas

    Serving Size: 1 (89 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 329.3
    Calories from Fat 179
    Total Fat 19.9 g
    Saturated Fat 6.5 g
    Cholesterol 83.3 mg
    Sodium 603.5 mg
    Total Carbohydrate 10.6 g
    Dietary Fiber 2.5 g
    Sugars 0.8 g
    Protein 25.7 g

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