Description
A comforting and nutritious Southern dish, rich in protein and fiber, symbolizing good luck.
Ingredients
Scale
- 2 cups dried black-eyed peas
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 smoked ham hock or 4 slices of bacon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- 2 cups collard greens or spinach (optional)
- Hot sauce (for serving, optional)
Instructions
- Rinse the black-eyed peas and soak them in water overnight. Drain.
- In a large pot, combine the soaked peas, 4 cups of fresh water, onion, garlic, and the ham hock or bacon.
- Bring to a boil, then reduce heat and simmer for about 90 to 120 minutes, or until peas are tender.
- If using, add collard greens for the last 20 minutes of cooking.
- Season with salt, black pepper, and cayenne pepper (if using).
- Serve hot with hot sauce on the side, if desired.
Notes
For a vegetarian version, skip the ham hock or bacon and add more spices for flavor. Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg