Black-Eyed Peas
Black-eyed peas are a staple in Southern cuisine and are a popular dish for New Year’s celebrations, believed to bring good luck for the coming year. This legume is not only a delicious addition to any meal, but it’s also healthy, low in fat, and a great source of protein and fiber. In this recipe, we’ll show you how to make classic black-eyed peas that are perfectly seasoned and perfect for any occasion.
This traditional Southern dish is hearty, flavorful, and easy to make. The addition of ham or ham hock adds a smoky flavor that complements the spices in the dish. The jalapeno pepper adds a touch of heat, but it can be omitted for a milder flavor. This recipe is perfect for feeding a crowd or for meal prep. Enjoy!
Black-Eyed Peas Recipe
Ingredients
- 1 lb dried black-eyed peas
- 6 cups of water
- 2 tablespoons of olive oil
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 ham hock or 1 cup diced ham
- 1 jalapeno pepper, seeded and diced (optional)
Directions
- Rinse and sort through the black-eyed peas, removing any small stones or debris. This step is important to ensure that your final dish will have a smooth texture.
- In a large saucepan or Dutch oven, heat the olive oil over medium heat. The oil helps to develop the flavors in the dish and prevent the peas from sticking to the pan.
- Add the onion and cook until softened and translucent, about 5 minutes. The onions add a sweet and savory flavor to the dish, and cooking them until they’re translucent helps to deepen the flavor.
- Add the garlic and cook for an additional minute. Garlic adds a pungent and slightly spicy flavor that pairs well with the other ingredients in the dish.
- Stir in the salt, pepper, cumin powder, paprika, and thyme. These spices are the building blocks of flavor in this dish, and they help to create a complex and well-rounded taste.
- Add the black-eyed peas, ham hock or diced ham, jalapeno (if using), and 6 cups of water. The ham hock or diced ham adds a smoky and salty flavor, while the jalapeno pepper adds a touch of heat. The water helps to cook the peas and creates a flavorful broth.
- Increase heat to high and bring the mixture to a boil. The peas will start to absorb the flavors from the spices and the ham.
- Reduce heat to low, cover the pan, and let simmer for 2-3 hours or until the black-eyed peas are tender. The low and slow cooking method helps to develop the flavors in the dish and ensures that the peas are cooked evenly.
- Remove the ham hock (if using) and let it cool. Shred the meat and return it to the pot. The ham hock provides a rich and smoky flavor that balances well with the spices in the dish.
- Serve hot over rice or with cornbread. The creamy texture of the black-eyed peas is a perfect contrast to the crunchy texture of the cornbread, while the rice helps to absorb the flavorful broth.
