Description
A simple and delicious southern-style dry black-eyed peas recipe perfect as a side dish.
Ingredients
Scale
- 1 pound dry black-eyed peas
- 6 cups water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 smoked ham hock or 4 slices bacon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 bay leaves
Instructions
- Rinse the black-eyed peas and remove any debris.
- In a large pot, combine peas, water, onion, garlic, ham hock or bacon, salt, black pepper, red pepper flakes, and bay leaves.
- Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour or until peas are tender.
- Remove bay leaves and ham hock (if used). If using bacon, chop and return to pot.
- Adjust seasoning if needed and serve warm.
Notes
- Soak peas overnight for faster cooking.
- For vegetarian version, omit meat and use vegetable broth.
- Store leftovers in refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Keywords: black-eyed peas, southern recipe, side dish, dry beans