Traditional Basic Black Eyed Peas
photo by breezermom
- Ready In:
- 1hr 50mins
- 16 ounces black-eyed peas
- 1⁄2 1/2 lb lean salt pork or 1/2 lb thick lean bacon, diced
- 1 cup chopped onion
- 1 carrot, peeled and diced
- 4 garlic cloves, smashed and minced
- 1⁄2 teaspoon dried red pepper flakes
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon dried leaf thyme
- 1⁄4 teaspoon dried oregano leaves
- 2 teaspoons salt (to taste)
- 1 dash Tabasco sauce (optional)
- Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan.
- Cover with water and bring to a boil.
- Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
- Put the meat in a large stock pot and cook over medium heat for about 5 minutes, until fat is rendered.
- Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
- Add peas and enough water to cover by 2 inches.
- Add pepper flakes, black pepper, thyme, and oregano.
- Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour.
- Uncover and cook for 30 to 45 minutes longer, or until peas are tender.
- Add more water as needed to keep them moist. When the peas are tender stir in the salt and Tabasco, if using.
- Serve with hot baked cornbread and a tossed salad.
Questions & Replies
Got a question? Share it with the community!
I used fresh black-eyed peas, so mine didn't require as much water. Otherwise, I made as posted. I've never used these herbs in my black eyed peas, so this was a different taste for me. I'm from the south US, so always used bacon or "fat-back" to season my black eyed peas. This was a hit! Made the dish new again!