Description
A classic Southern black-eyed peas dinner.
Ingredients
Scale
- 1 pound dried black-eyed peas
- 8 cups chicken broth
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 ham hock
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- Cooked collard greens (optional)
- Cornbread (optional)
Instructions
- Rinse the black-eyed peas.
- Combine peas, broth, onion, garlic, ham hock, thyme, and pepper in a pot.
- Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until peas are tender.
- Remove the ham hock and shred the meat.
- Return meat to the pot. Season with salt.
- Serve with collard greens and cornbread, if desired.
Notes
- Soaking the peas overnight is optional but can reduce cooking time.
- Adjust seasonings to your preference.
- Use vegetable broth for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Black-eyed peas, Southern, Dinner, Comfort food, Vegan