BLACK-EYED PEAS With COUNTRY HAM

2
Teresa G

By
@GrannyGravymaker

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.

Rating:

★★★★★ 2 votes

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)

How to Make BLACK-EYED PEAS With COUNTRY HAM

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.

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About BLACK-EYED PEAS With COUNTRY HAM





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