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black-eyed peas
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Black-Eyed Peas

Recipe adapted from Sylvia's Soul Food Cookbook by Sylvia Wood and Christopher Styler.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 15 minutes
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

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.
 
 
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