Black-Eyed Peas - Master Cookbook Recipe # 640
These Black-Eyed Peas are a Southern staple, especially for bringing in luck and "change" on New Year’s Day. By using a quick-soak method and simmering them with savory ham or pork ribs, you get tender, flavorful peas and a delicious "pot liquor" that is just begging to be soaked up with a piece of cornbread
This is recipe #640 in Tammy’s Master Cookbook.
Ingredients
- 16 oz Dried black-eyed peas
- Seasoning meat: Pork ribs or ham
- 2 tsp Beef or chicken bouillon granules
- 2 tsp Salt
- 1/2 tsp Black pepper
- As needed: Water
Instructions
- Sort & Rinse: Carefully look through your dried peas and discard any that are discolored or shriveled. Rinse the remaining peas thoroughly under cold running water.
- Hard Boil: Place the peas in a large stockpot and add the bouillon, salt, and pepper. Cover with enough water so that it sits about 2 inches above the peas. Bring to a hard boil and let cook for 15 minutes.
- The Soak: Turn off the heat. Check the water level; ensure it is still at least 1 inch over the top of the peas (add a little if needed). Cover the pot and let it sit on the stovetop to soak for 1 hour.
- Simmer: After soaking, add your seasoning meat (ham or pork ribs) to the pot. Bring to a gentle simmer and cook until the peas are soft and tender.
- Watch the Pot: Stir occasionally during the simmering process to ensure the peas don't stick or burn on the bottom.
Notes
Tammy’s Tips
“Each New Year’s Day my family serves these with Collard Greens, Creamed Potatoes, Cornbread and Ham leftover from Christmas! Daddy always said the Collards were the money he would make in the new year, and the peas were the change. He always encouraged us to eat more & more.” For the best flavor, make sure your seasoning meat is good and smoky,it makes all the difference in that rich broth!
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg