BLACK-EYED PEAS With COUNTRY HAM

Teresa G.

By
@BlueGinghamApron

My husband loves black-eyed peas, so much so that he grows them in his garden. This is our favorite pea recipe. I cook them the old-fashioned way, with country ham and onions, but gave them a bit of a twist with olive oil, garlic and a little ham soup base for extra flavor. He loves them served with my homemade green tomato relish and cornbread.


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Comments:

Serves:

8

Prep:

15 Hr

Cook:

3 Hr

Method:

Stove Top

Ingredients

2 c
dry black-eyed peas
enough water to cover peas by 2" to soak
1/2 Tbsp
olive oil or bacon grease
1/2 c
chopped country ham (or smoked ham hock)
1/2 medium
onion, chopped
1/2 tsp
fresh ground black pepper
1 clove
garlic, pressed or finely minced
8+ c
water
2 tsp
ham soup base (ham bouillion)
1/2 tsp
salt (or to taste)
additional black pepper (to taste)

Directions Step-By-Step

1
The night before you want to serve the cooked peas, check through the peas and remove any stones or peas that are damaged; place peas in large bowl, cover with cold water to 2 inches over top of peas; allow to sit overnight.
2
The next day, rinse peas thoroughly; set aside.
3
In a large dutch oven or soup pot, heat oil or grease; add chopped onions, ham and freshly ground black pepper; saute until onions begin to brown.
4
Add pressed garlic and saute for 30 seconds; immediately add peas and enough water to cover by at least 2-3 inches; bring to boil over high heat, reduce heat to low/medium-low; simmer, covered, for 2 hours, stirring occasionally and adding water as needed.
5
Add ham soup base and salt; continue simmering, covered, for 1 hour.
6
Taste for seasoning and adjust as desired. Peas are ready to serve when tender and seasoned to your liking.
7
Refrigerate leftovers.

About this Recipe