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    Black-Eyed Peas. Soul Food...A Way of Life

    June 22, 2021 by Debbie 2 Comments

    Black-Eyed Peas…slowly simmering on the stove. With the addition of a ham hock this makes a Gr8 healthy and hearty meal.

    I grew up on soul food. I can close my eyes and the aromas take me back instantly!

    Every Sunday at home or at my grandparents', black-eyed peas would be slowly simmering on the stove. I’m sure my grandparents, both from the south, purchased them wherever the price was best back then.

    I find the best variety from Rancho Gordo. They’re an online website specializing in heirloom dried beans and peas.

    A white bowl of black eyed peas with a wedge of cornbread sitting on the side and 2 bottles of hot sauce in the background.

    Anyway...back to my story! In the south, eating black-eyed peas on New Year's Day is said to bring good luck.

    Ring in the New Year with Good Luck

    Being African American, this side dish was a staple, at Sunday supper especially. With the slow cooking on the stove, starting with dried peas, they got an early morning start!

    Uncooked Black-Eyed Peas spilling out of a plastic bag.

    For example, the morning of December 31st, my mom was making sure everything was ready to go. A couple of smokey ham hocks were added to the pot for flavor. There was always cornbread, hot from the oven, ready for us to soak up all the goodness.

    A Meal in Itself

    Pieces of the tender ham hock meat falling off the bone, give this dish a heartiness that makes it a meal in itself. Don't forget the dash of hot sauce!

    A pot simmering with a ham hock and peas in the water.

    Although the tradition says to eat 365 black eyed peas for good luck, it's way too good...who's going to count?

    This post contains affiliate links which means Great Eight Friends may earn a small commission if you click on the link. There is no additional cost to you. As an Amazon Associate we earn from qualifying purchases.

    black-eyed peas
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    5 from 1 vote

    Black-Eyed Peas

    Recipe adapted from Sylvia's Soul Food Cookbook by Sylvia Wood and Christopher Styler.
    Prep Time30 mins
    Cook Time1 hr 45 mins
    Total Time2 hrs 15 mins
    Course: Dinner, Pork, Side Dish
    Cuisine: American
    Keyword: Black Eyed Peas
    Servings: 8 servings
    Author: Debbie

    Ingredients

    • 1 pound dried black-eyed peas
    • 1 ham hock, (or 2 ounces of diced bacon, uncooked)
    • ¼ cup bacon drippings
    • ¾ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon sugar
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    Instructions

    • Place the dried peas in a shallow plate or bowl. Pick over them to remove the stones and dirt.
    • Rinse well and soak in cold water for 20 minutes. Drain completely.
    • In a large stock or soup pot, combine the remaining ingredients with the already soaked peas.
    • Cover peas with about an inch of cold water.
    • Heat to a simmer. Cook covered, until the peas are tender but not mushy, about 1-½ hours.
    • Keep a watchful eye on the peas while they cook. Add more water to keep them covered if necessary.

    Notes

    Gr8 Information:
    Here are some fun facts about the tradition of eating black-eyed peas and greens.
     
     
    Tried this recipe?Mention @Great8Friends or tag #gr8food!

    Recipe adapted from Sylvia's Soul Food Cookbook by Sylvia Wood and Christopher Styler.

     

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    Reader Interactions

    Comments

    1. Debbie

      January 28, 2016 at 11:18 pm

      Ooh yum Lon! A vegetarian version! We might need that recipe from you! The ham hock does add that down south smokiness, though! Thanks for being so sweet and always giving us your support!

    2. Claudia Kerns

      January 23, 2016 at 9:44 am

      They are delicious! This year I did a vegetarian version to encourage some of my New Year's Day guest to try something new. They were a hit! Me, I love the ham hock! Thanks for sharing!

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