Embracing Tradition with Southern Black Eyed Peas
Traditional Southern Black Eyed Peas made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 pound dried black-eyed peas
- 4 cups vegetable or chicken broth
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 smoked ham hock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions
- Rinse and soak black-eyed peas overnight.
- Drain and rinse peas after soaking.
- In a large pot, heat vegetable or chicken broth over medium heat.
- Add soaked peas, onion, garlic, and ham hock to the pot.
- Season with salt, black pepper, and bay leaf.
- Bring to a boil, then reduce heat and simmer for about an hour.
- Check for doneness; peas should be tender but not mushy.
- Remove the ham hock; shred the meat back into the pot and discard bone.
- Adjust seasoning if needed and serve hot.