Black Eyed Peas Recipe
May 10, 2009
Serving black eyed peas on New Years eve is an old tradition in the South. The "old timers" say it brings good luck for the coming year. True or not, it's a good excuse to dine on this classic Southern treat.
Black eyed peas are easy to cook but a few tips make them special. The onion and bacon (or ham hock) are standard ingredients but a touch of vinegar and hot sauce puts them on a different level. While these two items are not traditional they put a little "kick" in the peas you might like.
Southern Black Eyed Peas
Yield: 4 servings
- 2 1/2 cups dried black eyed peas
- chicken broth (or water), as needed, to cover peas
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1 medium onion, sliced in half
- 2 slices bacon (or ham hock)
- 1 clove garlic, minced
- 1/2 tablespoon white vinegar
- dash hot sauce (Tabasco)
- 1/4 cup green bell pepper, diced (optional)
1. Place all ingredients in a large soup pot and bring to a boil.
2. Reduce heat and simmer 40 minutes or until peas are tender. Add additional water if needed to keep peas covered. If all the water boils away the peas will burn quickly, so watch closely.
3. Taste peas and add vinegar, hot sauce, salt and pepper as needed to suit your taste.