Black-Eye Peas
Ingredients
16oz Packaged Goya Black Eyed Peas
3 Smoked Ham Hocks
1 Small Onion, chopped
1/2 Green Bell Pepper, chopped
2 Tbs Margarine or Butter
2 Qts Water
1 Qt Chicken Broth
3 Bay Leaves
15 oz Canned Diced Tomatoes
1 Tbs Minced Garlic
3 Chicken Flavor Bouillon Cubes
Pbj's Creole Seasoning
2 Tbs Celery Salt
2 Tbs Brown Sugar
2 Tbs Paprika
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 Tbs Chili
1 Tbs Cumin
1 Tbs Oregano
1 Tbs Black Pepper
1 Tsp Thyme
1/2 Tsp Cayenne
Southern Black Eyed Peas Recipe or Hoppin’ John is a hearty, warm and soulful food. This black eyed peas recipe is smokey, spicy with a deep yet not too overwhelming bacon flavor. A Southern traditional dish served on New Year’s Day to bring good luck!
Instructions
Watch VIDEO for step-by-step instructions
1. Focusing on the beans is the first thing you need to do. So pour your package of black eyed peas into a big bowl and vigilantly look through them and remove all the bad ones (discolored, split, or smashed).
2. After removing the bad beans, cover the remaining GOOD beans with cool water, and store in the refrigerator over night or for at least 8 hours. This is not a requisite step, but I like to do it anyway.... old folks think this cuts down on the cooking time because sitting the black eyed peas in the water for hours softens them which is evident by the swelling of the beans.
3. Chop your onions and peppers into small pieces.
4. Place a pot over medium heat, then add your butter, onions, peppers, and minced garlic, then stir in well. Sautee them for 5 to 7 minutes.
5. Add your bouillon cubes, bay leaves, and 4-5 tbs of pbj's creole seasoning, then stir in well. Now my personal seasoning is not going to give the black eyed peas that much salt... so feel free to add more salt at the end once the black eyed peas are done if you feel you need more. My seasoning makes them just salty enough to taste, but sometimes I do end up needing to add more salt.
6. Follow that up by adding your hocks. Make sure to rinse them off first to remove any residue that maybe on them.
7. Next, you're going to add your black eyed peas and your broth. This broth gives it so much flavor but because of how much flavor my personal creole seasoning gives this dish, you dont really need the broth but more flavor is always better right? But yea if you don't have broth dont worry they should still be very good as I've made them without broth a few times before.
8. Add your water and diced tomatoes, then stir everything in well.
9. Cover the black eyed peas with a lid, leaving a crack on the sides so the liquid doesn't overflow. Covering them gets them nice and tender.
10. Cook the black eyed peas for at least 3 to 3-1/2 hours. Make sure to stir them periodically, every 30 minutes or so so they don't stick. I used a non sticking pot so I didn't really need to worry about that much. If you're not using a non sticking pot, pay close attention to them to make sure they dont stick, especially during the last hour of cooking time. Enjoy!!!!
Recipe and image courtesy of Soul Food Black Eyed Peas Recipe: How To Make The BEST Black Eyed Peas - YouTube