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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Blackeye Peas Recipe

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This recipe for Blackeye Peas is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound (about 2-1/2 cups) dry blackeye peas
1 smoked ham hock or 6 slices bacon cut into
1-inch lengths (ham hock is best)
1/2 large onion chopped(optional)
1 tablespoon garlic salt
salt to taste (1 teaspoon to 3 tablespoons)
black pepper to taste (up to 2 teaspoons)
Directions:
Directions:
Clean peas by pouring them on a plate or a
cabinet and picking out all rocks and ugly peas.
Rinse peas and put in large pot. Cover with water
to about 2 inches over the peas. Add salt, pepper,
and garlic salt. Put a lid on the pan but leave it
slightly ajar so that the steam can escape,
otherwise peas will be bubbling all over your
stove. Cook on med-high for about 1/2 hours. Stir
gently all the way to the bottom about every ten
minutes to keep the peas from sticking. Refill the
water to keep it barely over the peas. Don?t add
too much water or the peas will taste watery. After
the first 1/2 hour of cooking, add the onion and
ham hock. Reduce heat and simmer 1-2 hours
until done. The peas are done when they are soft.
Let your mouth be the final judge. Towards the
end of cooking, let the water cook down so that
the soup is very thick. If you want it even thicker,
remove 1/2 cup of peas, mash them up and return
them to the pot.
My Notes:
New Year's Day Feast All you really need for a
New Year's day feast is blackeye peas and
cornbread. The southern tradition that got it's start
in Vicksburg, MS is that eating blackeye peas on
New Year's day is essential to your prosperity. If
you want to expand your menu, a baked ham and
candied sweet potatoes go well, but they won?t
add to your bank account.

 

 

 

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