Black-eyed peas are a traditional dish often enjoyed for good luck in the New Year. This hearty and flavorful recipe is easy to prepare and perfect as a side or main dish.
Ingredients:
- 1 pound dried black-eyed peas (or 4 cups canned, drained, and rinsed)
- 6 cups water or chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 smoked ham hock (optional, for flavor)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil or butter
- 1 bay leaf
- 1 cup diced tomatoes (optional)
- Chopped parsley or green onions (for garnish)
Instructions:
Prepare the Black-Eyed Peas:
- If using dried peas, rinse them thoroughly and soak them in water for at least 6-8 hours or overnight. Drain before cooking.
Sauté the Aromatics:
- In a large pot, heat olive oil or butter over medium heat. Add diced onion and garlic, and sauté until softened (about 3-4 minutes).
Add the Black-Eyed Peas:
- Add the soaked peas (or canned peas), water or broth, ham hock (if using), bay leaf, salt, pepper, smoked paprika, and cayenne (if using).
Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1-1.5 hours if using dried peas, or 30 minutes if using canned peas, until the peas are tender.
Add Tomatoes (Optional):
- If using diced tomatoes, stir them in during the last 15 minutes of cooking.
Check Seasoning:
- Taste and adjust salt, pepper, and spices as needed. Remove the bay leaf and ham hock before serving.
Serve:
- Garnish with chopped parsley or green onions and serve warm.
Tips:
- Serve with cornbread or rice for a complete meal.
- For a vegetarian version, skip the ham hock and use vegetable broth instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
