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A quintessential Southern comfort food, these black-eyed peas are simmered low and slow with a smoky ham hock until they're creamy and tender. Infused with aromatics and a touch of spice, this hearty dish is traditionally served on New Year's Day for good luck and prosperity.
For 6 servings
Soak the Peas (Optional). Place the rinsed black-eyed peas in a large bowl and cover with cold water by at least 3 inches. Let them soak for 8 hours or overnight. Drain and rinse well before cooking. This step reduces cooking time and helps them cook more evenly.
Cook Bacon and Sauté Aromatics. In a large Dutch oven or heavy-bottomed pot over medium heat, add the chopped bacon. Cook for 5-7 minutes, stirring occasionally, until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot. Add the chopped onion and celery to the pot and sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
Combine and Simmer. Add the drained peas, smoked ham hock, chicken broth, water, bay leaf, smoked paprika, dried thyme, and optional red pepper flakes to the pot. Stir to combine. Increase the heat to high and bring the mixture to a boil.
Slow Cook to Tenderness. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 60 to 90 minutes. Stir occasionally to prevent sticking. The peas are done when they are completely tender. If the liquid reduces too much, add a splash of water or broth.
Finish the Dish. Carefully remove the ham hock and bay leaf from the pot; discard the bay leaf. Once the hock is cool enough to handle, shred the meat from the bone, discarding any skin, fat, and the bone. Return the shredded meat to the pot. Stir in the salt, black pepper, and apple cider vinegar. Simmer for 5 more minutes to allow the flavors to meld.
Serve. Ladle the hot black-eyed peas into bowls. Garnish with the reserved crispy bacon and fresh parsley. Serve immediately with a side of cornbread and collard greens for a classic Southern meal.
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A quintessential Southern comfort food, these black-eyed peas are simmered low and slow with a smoky ham hock until they're creamy and tender. Infused with aromatics and a touch of spice, this hearty dish is traditionally served on New Year's Day for good luck and prosperity.
This southern recipe takes 105 minutes to prepare and yields 6 servings. At 662.46 calories per serving with 51.86g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Omit the bacon and ham hock. Sauté the aromatics in 2 tablespoons of olive oil. Add 1 tablespoon of liquid smoke or use a smoked salt to replicate the smoky flavor. Use vegetable broth instead of chicken broth.
Add one or two chopped jalapeños along with the onion and celery. Increase the red pepper flakes to 1/2 teaspoon or add a few dashes of your favorite hot sauce at the end.
Instead of a ham hock, you can use a smoked turkey wing or leg for a similar smoky flavor with less fat. Sliced andouille sausage added in the last 20 minutes of cooking is also a delicious option.
Black-eyed peas are packed with dietary fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
This dish provides a substantial amount of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
The high fiber and potassium content in black-eyed peas can help manage blood pressure and cholesterol levels, contributing to a healthy cardiovascular system.
Black-eyed peas are a great source of folate (Vitamin B9), a crucial nutrient for DNA synthesis, red blood cell formation, and preventing birth defects during pregnancy.
Yes, it can be a very healthy dish. Black-eyed peas are an excellent source of fiber, plant-based protein, folate, and iron. To make it healthier, you can use a smoked turkey wing instead of ham hock to reduce saturated fat, use low-sodium broth, and be mindful of the amount of bacon used.
A 1.5-cup serving of this Black-Eyed Peas recipe contains approximately 450-550 calories. The exact number can vary based on the size of the ham hock and the amount of fat rendered from the bacon.
Soaking is highly recommended but not strictly necessary. Soaking reduces the cooking time by about 30 minutes and helps the peas cook more evenly. If you're short on time, you can do a 'quick soak' by covering the peas with water, bringing them to a boil for 2 minutes, then removing from heat and letting them stand for 1 hour before draining and cooking.
Absolutely! For a slow cooker, sauté the bacon and aromatics on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the 'Sauté' function for the bacon and aromatics, then add the remaining ingredients (using only 6 cups of liquid total) and pressure cook on high for 20-25 minutes with a natural pressure release.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The peas will thicken as they cool. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to reach your desired consistency.