Reviews (2) Add Rating & Review 85 Ratings 5 star values: 13 4 star values: 16 3 star values: 33 2 star values: 17 1 star values: 6 Martha Stewart Member Rating: 4 stars 07/29/2013 Although I have Southern roots and grew up eating black eyed peas on a weekly basis I have not eaten them for over 30 years. At almost 50 years old now I developed a yearning for some. I'm so glad I picked this recipe because it's a good one and the peas were delicious! I made some slight adjustments: I used 1/2 chicken broth and 1/2 water. After the peas came to a full boil I reduced the heat to medium low, covered them for about 35 minutes and then took the lid off and cooked for another 35 minutes. This process of cooking the peas I remembered from watching my own mom and grandma's and it created an awesome gravy. I let the peas sit for about 20 minutes before digging in. I cooked up some doctored up Jiffy Mix, a side of hot peppers and white Carolina rice. All I needed was some fried Whiting. Go ahead and give them a try. Martha Stewart Member Rating: 5 stars 11/17/2011 New Year's Day tradition in the south! Another good recipe especially with the smoked ham hock but if I don't have one then I use bacon grease to saute onions and garlic. Add water after sauteing and let simmer for few minutes to absorb flavors, almost like making a broth, then add peas. It's quite obvious that Lucinda has a brother living in the south!
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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 black-eyed-peas-mhlb2036.jpg
Ingredients Ingredient Checklist 1 pound dried black-eyed peas 1 meaty smoked ham hock 1 large yellow onion, chopped 3 cloves garlic, smashed 1 tablespoon coarse salt 2 bay leaves
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 black-eyed-peas-mhlb2036.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
black-eyed-peas-mhlb2036.jpg
black-eyed-peas-mhlb2036.jpg
Ingredients
Ingredients
- 1 pound dried black-eyed peas 1 meaty smoked ham hock 1 large yellow onion, chopped 3 cloves garlic, smashed 1 tablespoon coarse salt 2 bay leaves
Directions
In a large bowl, soak beans overnight covered by at least 2 inches of water. Drain and rinse beans.
Place beans, ham hock, onions, garlic, salt, and bay leaves in a large pot and add water to pot just to cover beans. Bring to a boil, reduce heat, and simmer, stirring occasionally, until beans are tender, 45 minutes to 1 hour.
Remove from heat. Transfer ham hock to a cutting board. When cool enough to handle, discard skin and bones, chop meat, and return meat to the pot. Serve beans directly from the pot using a slotted spoon.
Reviews (2)
Add Rating & Review 85 Ratings 5 star values: 13 4 star values: 16 3 star values: 33 2 star values: 17 1 star values: 6
Martha Stewart Member Rating: 4 stars 07/29/2013 Although I have Southern roots and grew up eating black eyed peas on a weekly basis I have not eaten them for over 30 years. At almost 50 years old now I developed a yearning for some. I'm so glad I picked this recipe because it's a good one and the peas were delicious! I made some slight adjustments: I used 1/2 chicken broth and 1/2 water. After the peas came to a full boil I reduced the heat to medium low, covered them for about 35 minutes and then took the lid off and cooked for another 35 minutes. This process of cooking the peas I remembered from watching my own mom and grandma's and it created an awesome gravy. I let the peas sit for about 20 minutes before digging in. I cooked up some doctored up Jiffy Mix, a side of hot peppers and white Carolina rice. All I needed was some fried Whiting. Go ahead and give them a try. Martha Stewart Member Rating: 5 stars 11/17/2011 New Year's Day tradition in the south! Another good recipe especially with the smoked ham hock but if I don't have one then I use bacon grease to saute onions and garlic. Add water after sauteing and let simmer for few minutes to absorb flavors, almost like making a broth, then add peas. It's quite obvious that Lucinda has a brother living in the south!
Reviews (2)
Add Rating & Review 85 Ratings 5 star values: 13 4 star values: 16 3 star values: 33 2 star values: 17 1 star values: 6
Add Rating & Review
85 Ratings 5 star values: 13 4 star values: 16 3 star values: 33 2 star values: 17 1 star values: 6
85 Ratings 5 star values: 13 4 star values: 16 3 star values: 33 2 star values: 17 1 star values: 6
85 Ratings 5 star values: 13 4 star values: 16 3 star values: 33 2 star values: 17 1 star values: 6
5 star values: 13 4 star values: 16 3 star values: 33 2 star values: 17 1 star values: 6
Martha Stewart Member Rating: 4 stars 07/29/2013 Although I have Southern roots and grew up eating black eyed peas on a weekly basis I have not eaten them for over 30 years. At almost 50 years old now I developed a yearning for some. I'm so glad I picked this recipe because it's a good one and the peas were delicious! I made some slight adjustments: I used 1/2 chicken broth and 1/2 water. After the peas came to a full boil I reduced the heat to medium low, covered them for about 35 minutes and then took the lid off and cooked for another 35 minutes. This process of cooking the peas I remembered from watching my own mom and grandma's and it created an awesome gravy. I let the peas sit for about 20 minutes before digging in. I cooked up some doctored up Jiffy Mix, a side of hot peppers and white Carolina rice. All I needed was some fried Whiting. Go ahead and give them a try. Martha Stewart Member Rating: 5 stars 11/17/2011 New Year's Day tradition in the south! Another good recipe especially with the smoked ham hock but if I don't have one then I use bacon grease to saute onions and garlic. Add water after sauteing and let simmer for few minutes to absorb flavors, almost like making a broth, then add peas. It's quite obvious that Lucinda has a brother living in the south!Martha Stewart Member
Rating: 4 stars 07/29/2013
Although I have Southern roots and grew up eating black eyed peas on a weekly basis I have not eaten them for over 30 years. At almost 50 years old now I developed a yearning for some. I’m so glad I picked this recipe because it’s a good one and the peas were delicious! I made some slight adjustments: I used 1/2 chicken broth and 1/2 water. After the peas came to a full boil I reduced the heat to medium low, covered them for about 35 minutes and then took the lid off and cooked for another 35 minutes. This process of cooking the peas I remembered from watching my own mom and grandma’s and it created an awesome gravy. I let the peas sit for about 20 minutes before digging in. I cooked up some doctored up Jiffy Mix, a side of hot peppers and white Carolina rice. All I needed was some fried Whiting. Go ahead and give them a try.
Rating: 4 stars
Rating: 5 stars 11/17/2011
New Year’s Day tradition in the south! Another good recipe especially with the smoked ham hock but if I don’t have one then I use bacon grease to saute onions and garlic. Add water after sauteing and let simmer for few minutes to absorb flavors, almost like making a broth, then add peas. It’s quite obvious that Lucinda has a brother living in the south!
Rating: 5 stars
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All Reviews for Black-Eyed Peas
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Most Helpful Most Positive Least Positive Newest
