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Crafting Comfort with Southern Black Eyed Peas

Southern Black Eyed Peas made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 pound dried black-eyed peas
  • 6 cups water
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 smoked ham hock or 1 cup diced ham
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 bay leaf
  • 1 tablespoon olive oil
  • Optional: hot sauce to taste

Instructions

  • Soak the black-eyed peas overnight or for at least 8 hours.
  • Drain and rinse the soaked peas under cold water.
  • In a large pot, heat olive oil over medium heat. Add chopped onions and garlic; sauté until softened.
  • Add the drained black-eyed peas, water, ham hock, salt, black pepper, and bay leaf to the pot.
  • Bring the mixture to a boil, then reduce the heat to low and cover.
  • Cook for about 1 to 1.5 hours, or until peas are tender; check occasionally to add more water if needed.
  • Once the peas are tender, remove the ham hock. Shred the meat and return it to the pot, discarding the bone and any excess fat.
  • Taste and adjust seasoning, adding hot sauce if desired.
  • Serve the black-eyed peas warm, garnished with your choice of herbs.