Southern Style Black Eyed Peas
These Southern Black-Eyed Peas is a soul-warming staple; served up Southern-style with smoked meat, and spices. Whether you’re making them for the New Year or you’re just craving comfort food on a cold winter night, this heartwarming recipe hits the spot! Off the Chain!
Ingredients
- 1 lb dried black-eyed peas rinsed
- 1.5-2 lbs smoked neckbone or substitute with smoked ham hocks or turkey necks
- 1 tbsp neutral oil or butter
- 1 onion chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 2 bay leaves
- 6-8 cups half water/chicken stock or all chicken stock for a more flavor
- 1 tbsp Cajun seasoning
- 1 tsp granulated garlic
- 1 tsp Herbes de Provence optional
- Salt and pepper to taste
Instructions
- Rinse the black-eyed peas thoroughly and soak them for at least 4 hours or overnight.
- In a large pot, sauté the chopped onion, bell pepper, celery, and garlic in the oil or butter over medium heat until softened, about 5-7 minutes.
- Add the smoked neckbones, rinsed black-eyed peas, and bay leaves to the pot. Pour in the water/chicken stock mixture enough to cover the peas and neckbones.
- Season with Cajun seasoning, granulated garlic, Herbes de Provence, salt, and pepper.
- Bring to a boil, reduce heat to low, cover, and simmer for about 2 hours, or until peas are tender.
- Remove the neckbones, shred the meat off the bones, and return it to the pot.
- Let the peas continue to cook for an additional 30 minutes to 1 hour, until they are creamy to your liking.
- Taste and adjust the seasoning as needed.
- Serve hot with cornbread and rice, and enjoy!