Black-Eyed Peas are a Southern tradition cooked low and slow with smoky pork, a few simple spices and this delicious country fare will be bringing you good luck and tantalize your taste buds all year round.
2poundsFresh or Frozen Black-Eyed PeasOr 1 pound dried peas
4slicesbaconcut in pieces
1Ham Bone with MeatHam Hock or Shank
¼cupyellow oniondiced
½tspgarlicminced
1 ½tspsaltor to taste
¼tspblack pepper
32ounceschicken stock or broth or more as needed to cover beans or add to beans
Instructions
Pre Soak beans if using dry beans.
In a large Dutch oven, saute bacon for 1 to 2 minutes. Add in onion and saute until translucent, about 1 minute. Add garlic and saute 1 minute.
Add in ham bone, black-eyed peas, salt, pepper, and chicken stock to cover peas. Bring to a boil, reduce heat to simmer for 1 to 1.5 hours or until tender and flavorful stirring occasionally.Add water or more chicken stock as needed if peas cook out to much liquid).