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Blackeyed Peas Recipe

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This recipe for Blackeyed Peas, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley McQueen
Added: Monday, April 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb bag of blackeyed peas
1 ham hock, or smoked turkey pieces
1 large onion
salt
pepper
sugar

Directions:
Directions:
The night before cooking peas - soak the entire bag in a large bowl of water. About 1 hour before cooking, place the ham hock, or smoked turkey pieces in a large dutch oven and cook until the meat is thoroughly done and almost falling off the bones. Dice the onion, dump in the liquid and add salt. Clean the peas, rinse them twice and dump them in the pot. Allow the peas to simmer on a medium to low heat until they are done. Occasionally stirring and adding additional salt, a dash of sugar and black pepper. When the pot liquor begins to get slightly creamy, the peas should be almost done. Taste to see if the seasoning meets your desired results.
Cook until it is your desired tenderness. You may need to add a little water also while cooking.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Blackeyed Peas are so simple to cook and has been a Southern staple for many years. Peas are quite inexpensive to prepare and can feed a lot of people. Red peas, field peas, and black peas are all cooked the exact same way and are just as nutrious.

 

 

 

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