Black-Eyed Peas Recipe
Black-Eyed Peas are a classic Southern recipe made with a smoked pork and a rich, flavorful broth. Cooked low and slow and is very delicious!
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Servings: 8
Calories: 360kcal
Equipment
- 6-quart Dutch Oven (or soup pot)
Ingredients
- Leftover Meaty Ham Bone (or smoked turkey wings or ham hocks)
- 6 cups Low Sodium Chicken Broth (or water)
- 3 slices Smoky Bacon (optional)
- 1 pound Black-Eyed Peas, sorted and rinsed
- 1 large Yellow Onion, chopped
- 2 Bay Leaves
- 5 cloves Garlic, minced
- 1 sprig Fresh Rosemary (or ½ teaspoon dried)
- 2 sprigs Fresh Thyme Leaves (or ½ teaspoon dried leaves, not ground)
- 2 teaspoons Smoked Paprika
- 1 Tablespoon Balsamic Vinegar
- Salt & Pepper to taste
- Hot Sauce for Garnish (optional)
Instructions
- To the pot, add the ham bone (or turkey wings), broth, bacon, black-eyed peas, onion, bay leaves, garlic, rosemary, thyme, and smoked paprika to the pot.
- Bring to a boil, then reduce heat to a low simmer. Cover the pot, leaving a small opening for steam to escape, and cook for 1 hour. Check the black-eyed peas to see if they are done. If not, cook longer until they are done.
- When the black-eyed peas are done, remove the ham bone and take any meat off of the bone and add it back into the pot. Remove the bay leaves and discard them.
- Taste and add balsamic vinegar, salt and pepper, if desired.
- Garnish with hot sauce, if desired.
Notes
To Store:
In the fridge in an air-tight container up to 4 days.
Freeze in portion sizes in an air-tight container or freezer zip-closure baggies. Store up to 3 months.
Nutrition
Calories: 360kcal