Black-Eyed Peas
Hearty Black-Eyed Peas simmered with bacon and ham hock yield a tender, flavor-packed dish perfect for cozy gatherings.
Ingredients
Peas
- 1 lb dried black-eyed peas soaked at least 8 hours and drained
Meat & Aromatics
- 4 slices bacon chopped
- 1 onion chopped
- 2 cloves garlic minced
Liquids & Seasonings
- 1 ham hock
- 4 cups chicken broth
- 2 cups water
- 1 leaf bay leaf
- 1 teaspoon sugar
- salt and pepper to taste
Instructions
Preparation
- Sort and rinse the dried black-eyed peas, then soak in plenty of water for at least 8 hours or overnight. Drain and rinse before cooking.
Cooking
- In a large pot over medium heat, cook the chopped bacon until crisp, about 6 minutes; remove with a slotted spoon, leaving the fat in the pot.
- Add the chopped onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Add the drained peas, ham hock, chicken broth, water, bay leaf, and sugar. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer gently for 1 hour and 30 minutes, stirring occasionally.
- Remove the ham hock and shred the meat with two forks; discard the bone and skin.
- Return the shredded meat and reserved bacon to the pot. Season with salt and pepper to taste, and simmer uncovered for 10 minutes more to thicken.
Notes
These black-eyed peas benefit from a long soak; I find soaking at least 8 hours gives the creamiest texture.
Adding ¼ teaspoon baking soda to the soak water shaved 10 minutes off my cooking time without affecting flavor.
Leftovers freeze beautifully: cool completely before freezing in airtight containers.