Southern Twisted Black-Eyed Peas

So, Tom went to get cat food and came back with a bag of dried black-eyed peas. I had never had them before as the name “peas” is a complete turn-off for me. Learning they are actually beans changed the misconception. Anyway, I searched for a recipe online to use with what we had on hand. I decided to look at the Neely’s, hosts of Down Home Cooking, recipe but in true me (and in this case “us”) fashion, we changed it up quite a bit. Below find what we did and I don’t know how they should come out, but these were awesome! Reminded me of a loaded potato soup or something! Also, we used leftover Christmas ham which made it more economical as well. 🙂

Southern Twisted Black-Eyed Peas
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  1. 1 pound bag dried black-eyed peas
  2. 2 tablespoons vegetable oil
  3. 1/2 pound ham, diced into 1/2-inch cubes
  4. 6 strips thick sliced bacon, cut into 1/2-inch pieces
  5. 1 cup small diced onions
  6. 1 Tablespoon minced garlic
  7. 1 teaspoon salt
  8. 1 teaspoon freshly cracked black pepper
  9. 1 teaspoon garlic powder
  10. 4 cups chicken stock
  11. 2 cups water
  12. Chipotle tabasco Sauce to taste
  1. Please see note about beans below to have them pre-prepared.
  2. Heat the oil in a large pot over medium-high heat.
  3. When the oil is shimmering, add the ham.
  4. Sear until the pork is browned on all sides, 4 to 5 minutes.
  5. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes.
  6. Add the salt, black pepper, and garlic powder.
  7. Cook until the entire mixture is coated with the spices, about 2 minutes.
  8. Pour in the stock and water.
  9. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
  10. Add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours.*
  11. Add Chipotle tabasco to taste.
  1. You can soak the beans overnight but we used the "quick-soak" method. Simply, add about 4 inches of water in a large pot. Add the peas and bringing them and the water to a boil for about 2 minutes. Then, remove them from the heat, cover the pot and let the peas soak for an hour. Last, drain and rinse the peas.
  2. * You can smash some of the beans in the pot to make it a little thicker and creamier.
Adapted from Down Home with the Neely's
Food Geek Mom



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