Ingredients
Scale
- 2 cups dried black eyed peas
- 4 cups water or broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 smoked ham hock or 1 cup diced ham (optional)
- 2 tablespoons olive oil
- 2 bay leaves
- Fresh parsley for garnish
Instructions
- Rinse the black eyed peas under cold water to remove any dirt.
- In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Cook until the vegetables are soft.
- Add the black eyed peas, water or broth, cumin, salt, black pepper, bay leaves, and ham (if using) to the pot.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 60 to 90 minutes, or until the peas are tender. Stir occasionally and add more water if necessary.
- Remove the bay leaves and ham hock (if used). Discard the bay leaves and shred any meat from the ham hock back into the peas.
- Serve warm, garnished with fresh parsley.
Notes
Soaking the beans overnight can reduce cooking time. For a vegetarian version, omit ham and use vegetable broth. Can be stored in an airtight container for up to 5 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Southern
- Diet: Vegetarian (with optional ham)
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Black Eyed Peas, Southern Cooking, Recipe, Healthy Meal