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Black-eyed peas Recipe

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This recipe for Black-eyed peas, by , is from Good Recipies, 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!

Barbara Berrocal


1/4 pound bacon, chopped
1 cup chopped onion
1/2 medium green bell pepper, chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 cup diced ham, optional
1 pound dried black-eyed peas, rinsed and picked through
2 quarts of room temperature water, chicken broth/stock or a combination
2 pounds smoked ham hocks
2 jalapenos, ribs and seeds removed and chopped, or to taste, optional
1-1/2 teaspoons kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/4 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste, optional
2 bay leaves
Additional water or chicken broth or stock, as needed

1. In a tall stockpot cook the bacon until done but not crisp; add the onion, bell pepper, and celery to the rendered bacon fat and cook just until tender. Add the garlic and cook another minute or so. Add ham and cook until lightly browned. Add peas, cook and stir for 2 minutes, then begin to add the water or broth slowly, stirring in a little at a time; bring to a boil. Add ham hocks, jalapenos, salt, pepper, Cajun seasoning and bay leaves.

2. Reduce to a medium simmer and partially cover, cooking for about 1 to 1-1/2 hours or until peas are tender and creamy. Add additional chicken stock or water only if necessary to slightly thin out. Pull any meat off the bone and return to peas; taste and adjust seasonings as needed. Serve over hot cooked rice.

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Read more: www.deepsouthdish.com/2009/01/new-year-southern-style-black-eyed-peas.html#ixzz4K0xLQG35
Under Creative Commons License: Attribution Non-Commercial No Derivatives
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