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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Black-Eyed Peas Recipe

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This recipe for Black-Eyed Peas is from GET OUTTA MY KITCHEN!, 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 dried black-eyed peas

Water

1/4 cup butter

1 medium onion, finely diced

2 smoked ham hocks

1-2 teaspoons salt

1 teaspoon black pepper
Directions:
Directions:
Soak peas in 6 cups water overnight (10-12 hours). Drain peas, rinse well with cold water and then drain again. Set aside.

In a large stock pot or Dutch oven, sauté onion in butter until onion is translucent and tender. Add 4 cups water, ham hocks, 1 teaspoon salt, pepper and drained peas to pot. Cover and simmer over medium-low heat for 4 hours, stirring occasionally.

Remove ham hocks and trim off ham; discarding bones, cartilage and skin. Add ham pieces back to peas and stir. Add more salt to taste then simmer peas on low for one additional hour. If you have more liquid than you’d like, simmer on medium heat, uncovered, until liquid has reduced to your liking.
Personal Notes:
Personal Notes:
Use ham hocks or a leftover ham bone or ham scraps.

The amount of salt you need really depends on how salty your ham hocks or other seasoning meat is. The peas will continue to draw salt from the meat as they cook. Start with 1 teaspoon and then salt to taste the last hour of cooking.

If you cook them in a crock pot, you don't need to soak them. Just don't overcook because they'll be mushy. It doesn't take them as long as it does a pot of pinto beans.

 

 

 

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