Ingredients:
- 1 lb dried black-eyed peas
- 6 cups water
- 1 onion, diced
- 3 cloves garlic, minced
- 1 smoked ham hock or ham bone
- Salt and black pepper to taste
- Hot sauce, for serving (optional)
- Chopped fresh parsley or green onions, for garnish (optional)
Instructions:
Prepare the Black-eyed Peas:
Rinse the dried black-eyed peas under cold water and remove any debris or stones. Drain well.
Soak the Black-eyed Peas (optional):
Place the rinsed black-eyed peas in a large bowl and cover them with water. Allow them to soak overnight, or for at least 6 hours. This will help reduce cooking time and improve the texture of the peas.
Cook the Black-eyed Peas:
In a large pot or Dutch oven, combine the soaked black-eyed peas, diced onion, minced garlic, and smoked ham hock or ham bone.
Add 6 cups of water to the pot, ensuring that the peas are fully submerged. Bring the water to a boil over medium-high heat.
Simmer the Black-eyed Peas:
Once the water comes to a boil, reduce the heat to low and cover the pot. Let the black-eyed peas simmer gently for 1 to 1 1/2 hours, or until they are tender but not mushy. Stir occasionally and check the water level, adding more if necessary to keep the peas submerged.
Season the Black-eyed Peas:**
Once the black-eyed peas are tender, season them with salt and black pepper to taste. Remove the smoked ham hock or ham bone from the pot and discard any excess fat or skin. Shred any meat from the bone and return it to the pot.
Serve the Black-eyed Peas:
Ladle the cooked black-eyed peas into serving bowls. Serve hot as a savory side dish or as a main course over cooked rice or alongside cornbread.
Optionally, offer hot sauce on the side for those who enjoy an extra kick of heat.
Garnish with chopped fresh parsley or green onions before serving, if desired.
Pro Tips:
- For added flavor, you can sauté the diced onion and minced garlic in a bit of oil or butter before adding them to the pot with the black-eyed peas.
- If you don’t have a smoked ham hock or ham bone, you can use other smoked meats such as bacon, smoked sausage, or smoked turkey wings or legs for a similar smoky flavor.
- Black-eyed peas pair well with a variety of seasonings and herbs, so feel free to experiment with different flavor combinations such as adding bay leaves, thyme, or cumin to the pot.
- Leftover black-eyed peas can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage. Simply reheat them gently on the stove or in the microwave before serving.
