Description
A hearty and flavorful black-eyed peas dish, perfect for New Year’s Day and beyond, offering both comfort and robust flavors.
Ingredients
- 1 pound (2 cups) dried black-eyed peas
- 4 cups chicken or vegetable broth
- 2 cups water (more as needed)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 smoked ham hock or 4 strips of bacon (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon thyme (dried or fresh)
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper (to taste)
- 2 tablespoons olive oil or butter
- 1 cup diced tomatoes (fresh or canned)
- 1 bay leaf
- Fresh parsley or green onions, chopped (for garnish)
Instructions
- Prepare the Black-Eyed Peas: Rinse the dried black-eyed peas under cold water. Soak them for a few hours or overnight if you have time, or use the quick soak method by boiling them for 2 minutes, then letting them sit for an hour.
- Sauté the Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent and aromatic, about 5 minutes.
- Add the Meat (Optional): If using, add the smoked ham hock or bacon at this stage and stir to combine the flavors.
- Cook the Black-Eyed Peas: Incorporate the soaked, drained black-eyed peas into the pot. Pour in the broth and water, and add the diced tomatoes, smoked paprika, thyme, and bay leaf. Stir everything well.
- Simmer: Bring the mixture to a boil. Reduce the heat to low, cover, and allow it to simmer for about 25 minutes, or until the black-eyed peas are tender.
- Season and Finish: Remove the bay leaf. Adjust seasoning with salt, black pepper, and cayenne pepper if you desire more heat.
- Serve: Garnish with fresh parsley or green onions before serving.
Notes
Black-eyed peas can be served on rice or with cornbread. Store leftovers in an airtight container for up to four days, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern