Description
This comforting black-eyed peas dish is rich in flavor and nutrients, featuring a smoky depth from optional ham hock or sausage. Enhanced with greens and tomatoes, it serves as a wholesome meal or side, perfect for any occasion. Enjoy it on its own or with a splash of hot sauce for added heat.
Ingredients
Scale
- 1 pound dried black-eyed peas
- 6 cups water (for soaking)
- 4 cups water (for cooking)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 smoked ham hock or 1 cup diced smoked sausage (optional for flavor)
- 2 tablespoons olive oil or bacon grease
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup diced tomatoes (canned or fresh)
- 2 cups collard greens or spinach, chopped (optional)
- Hot sauce (for serving, optional)
Instructions
- Rinse the dried black-eyed peas under cold water to remove any dirt or debris.
- Place the rinsed peas in a large bowl and cover them with 6 cups of water. Let them soak for at least 6 hours or overnight.
- After soaking, drain the peas and set them aside.
- In a large pot or Dutch oven, heat the olive oil or bacon grease over medium heat.
- Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Stir in the minced garlic and cook for an additional minute.
- If using, add the smoked ham hock or sausage to the pot.
- Add the soaked black-eyed peas to the pot, pour in 4 cups of fresh water, and add the salt, black pepper, cayenne pepper (if using), bay leaf, and thyme. Stir everything together.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, stirring occasionally.
- After about 30 minutes of cooking, add the diced tomatoes to the pot.
- If using collard greens or spinach, add them in the last 15 minutes of cooking.
- Continue to simmer until the peas are tender and the greens are cooked through. Taste and adjust the seasoning if necessary.
- Remove the pot from heat and discard the bay leaf. If you used a ham hock, remove it, shred any meat from the bone, and return the meat to the pot.
- Stir to combine all the flavors. The black-eyed peas should be creamy and delicious.
- Let the dish sit for about 10 minutes before serving.
Notes
- Adjust the seasoning to your taste, especially the salt and pepper.
- For a vegetarian version, omit the ham hock or sausage and consider adding smoked paprika for flavor.
- Serve with hot sauce on the side for those who enjoy a bit of heat.
- Prep Time: 10 minutes
- Cook Time: 60 minutes