Black eyed peas is a popular Southern side dish that is traditionally served for good luck on New Year’s Day. Learn how to cook this healthy stovetop recipe for your special dinner. It’s easy to keep warm in a crock pot for church potlucks and open houses.
- 2 cups dried black-eyed peas, rinsed (453g)
- 1 tablespoon butter (14g)
- 1 1/4 cups yellow onion, chopped
- 2 teaspoons garlic, minced
- 28-ounce can diced tomatoes
- 1 meaty ham bone
- 3 cups low-sodium chicken broth
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon red pepper flakes
- Sort and rinse first. To quick soak the black eyed peas. Boil them for 2 minutes, then remove from the heat and let the peas soak for 1 hour. Drain and rinse the peas.
- Melt the butter in a large Dutch oven over medium-high heat until bubbly. Add the onion and cook until soft then add the garlic and cook until fragrant.
- Add the canned tomatoes, meaty ham bone, chicken stock, black pepper, cayenne pepper, and crushed red pepper flakes. Bring to a boil, then cook covered over medium-low heat for 30 minutes, stirring occasionally.
- Take out the ham bone. Let it cool and chop off the meat, reserving it for later.
- Cook the peas for another 30 minutes, adding a little filtered water or chicken stock if they get too thick.
- Stir in most of the chopped ham. Let rest for 10 to 15 minutes. Garnish with fresh chives and the remaining ham.
- Serve warm with cornbread and collard greens.
- Sort and rinse first then add to pot. Don’t pre-soak the black eyed peas. Add the quartered onion, smashed garlic cloves, diced tomatoes, spices and meaty ham bone.
- Pour in 6 cups of water if using an oval shaped crockpot, add a little less if it’s a standing pot shape.
- Cook on low for 8 to 10 hours. Remove the ham bone. Cool. Cut the meat off and return it to the pot.
Keywords: new years, recipe