cateory: cuisine
Black-Eyed Peas, Southern Style
Reviews: 198
Ingredients:
-
Traditionally served on New Year’s Day, along with a pile
of collard greens. You might add some chopped collards
to the pot, right from the start, and cook them until very
soft—“to death,” as some of my southern friends say.
Black-eyed peas are often sold frozen, and they’re
good, but the dried ones don’t take long to cook.
- 1 pound dried black-eyed peas, washed, picked over, and soaked if you like
- 3 or 4 meaty smoked ham hocks or a meaty ham bone
- 2 large onions, chopped
- About 1/2 teaspoon freshly ground black pepper
- Salt and freshly ground black pepper
- Red or white wine vinegar, to taste
- Tabasco sauce (optional)
How to make
Black-Eyed Peas, Southern Style
Black-Eyed Peas, Southern Style
- Put the peas in a large pot with water to cover and bring to a boil over high heat, skimming the foam if necessary.
- Add the ham hocks, onions, and pepper. Turn the heat down so the beans simmer. Cover loosely and stir very occasionally, adding water if necessary.
- When the meat in the beans is very soft—at least an hour and a half later—remove it. When it is cool enough to handle, chop all the meat and return it to the pot, along with some salt if necessary.
- Continue to cook until the beans are very tender, 10 to 20 minutes longer. Drain if necessary and season with salt, pepper, vinegar, and Tabasco or other hot sauce if you like. Serve hot or at room temperature.
Comments for
Black-Eyed Peas, Southern Style
Black-Eyed Peas, Southern Style
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