If you are looking for a dish packed with flavor, try out this Southern Black Eyed Peas recipe. Adding bacon and a variety of delicious seasonings takes the taste of this dish to a whole new level. This recipe is a classic one that is loved and cherished by many. Black-eyed peas are a staple food item enjoyed throughout the year, but they are trendy during the holiday season and on New Year’s Day, as they are believed to bring good luck for the rest of the year. The aroma of bacon, onion, and garlic simmering away on the stovetop is impossible not to love. Once you taste this dish, it will indeed become one of your favorites. You can enjoy it as a side dish or as a main course. So, go ahead and try out this recipe for yourself and experience the deliciousness of Southern Black Eyed Peas!
I grew up in a large family with modest means , and beans were the main staple of our diet due to their low cost. I was not too fond of beans when I was a kid and ate them for survival rather than enjoyment. As an adult, I appreciate a much greater breadth of food. Approximately seven years ago, I began working on a black-eyed peas recipe as a challenge to see if I could transform it into something I took pleasure in eating repeatedly. Finally, after many tries, I came up with the following recipe.
Ingredients:
1. 1 pound black-eyed peas (soaked in water overnight in the refrigerator and then drain water before placing in the pot before cooking)
2. 4 smoked pork ham hocks (may substitute similar sized pieces of smoked turkey)
3. 1 medium-sized diced yellow onion
4. 4 large celery ribs diced
5. 4 medium to large bay leaves
6. 4-6 thyme sprigs
7. 4 slices of cooked bacon (diced) and a small amount of bacon grease
8. Garlic powder (not garlic salt) to the season to taste near the end of cooking
9. Onion powder (not onion salt) to the season to taste at the end of cooking
10. Black pepper to season to taste at the end of cooking
11. Ground cayenne pepper to season to taste at the end of cooking.
Cooking Instructions:
1. Place ham hocks in cast iron 6-quart pot and use enough water to cover the ham hocks. Cover and bring to boil and then lower heat to medium and cook ham hocks for 1 1/2 to 2 hours until fork-tender.
2. Add diced celery and onions after cooking ham hocks for 1 hour and cover (the celery and onions will liquefy over time)
3. Next, add the drained black-eyed peas, bay leaves, thyme, diced bacon , and bacon grease and cook an additional 45 minutes to 1 hour at low, medium heat uncovered until black-eyed peas are desired texture. Make sure to stir frequently so that beans do not stick to the bottom of the pot and add additional water if the bean mixture becomes too thick.
4. Toward the end of cooking, add the garlic powder, onion powder, black pepper , and cayenne pepper to desired taste.
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