Description
A comforting bowl of black-eyed peas symbolizing good luck and prosperity. This recipe is quick, budget-friendly, and packed with flavor.
Ingredients
- 1 pound black-eyed peas (dry or canned)
- 1 tablespoon oil
- 6 oz. pork shoulder (diced) or 1 ham hock
- 2 tablespoons butter
- 4 strips thick-cut bacon (cut into 1/2-inch pieces)
- 1 onion (yellow, minced)
- 1 stalk celery (sliced)
- 4 cloves garlic (minced)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons balsamic vinegar
- 4 cups chicken stock
- 2 cups water
- 3 bay leaves
- 1 cup collard greens (optional, chopped)
Instructions
- If using dry black-eyed peas, soak them overnight. Rinse and drain. For canned, rinse and drain.
- In a large pot, heat 1 tablespoon of oil over medium heat. Add the bacon and cook until crispy. Remove and set aside.
- In the same pot, add butter, diced pork, onion, celery, and garlic. Sauté until the onion is translucent and the pork is browned.
- Add the rinsed black-eyed peas, salt, pepper, garlic powder, smoked paprika, balsamic vinegar, chicken stock, water, and bay leaves to the pot. Stir well.
- Bring the mixture to a boil. Then reduce the heat, cover, and let it simmer for about 25 minutes.
- If using, add collard greens in the last 5 minutes of cooking. Stir until wilted.
- Remove bay leaves and enjoy your delicious black-eyed peas!
Notes
Serve hot with crispy bacon on top. Pair with cornbread and collard greens for a well-rounded meal. Leftovers can be stored for up to 4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Southern