Traditional Black-Eyed Peas

Do you cook black-eyed peas on New Years Day? You will absolutely love these Traditional Black-Eyed Peas.

1 lb. fresh shelled black-eyed peas or 1 lb. package dried black-eyed peas

5 whole black peppercorns

1 bay leaf

1 medium onion, quartered

1 jalapeno pepper, halved

1 ham hock or 8 oz. slab bacon

1 small bunch fresh flat-leaf parsley

4 cloves garlic

kosher salt and freshly ground black pepper

Place peas in a colander and rinse under cool running water.

Transfer to a medium stockpot. Cover with about 2 inches of water.

Add peppercorns, bay leaf, onion, jalapeno, ham hock, parsley and garlic.

Cover, and bring just below boiling over medium-high heat.

Uncover, reduce heat to a simmer and cook just until peas are tender when bitten, about 20 minutes, if using dried peas, about 45 minutes.

Do not stir peas while cooking as they break down.

Season with salt and pepper during the last 10 minutes of cooking.

Serve black-eyed peas hot with their cooking liquid.

Serve with Jalapeno Bacon Cornbread for a delicious meal.

Serves 6-8

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