Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor
Black-eyed peas are a Southern staple and as such may be used in many ways, straight up with a dollop of chow chow or pear relish, they become BBQ black eyed peas by adding a little Southern style BBQ sauce, or in the case of the photo to the right as a rich gravy over smashed potatoes. I have also pureed and reduced the peas to a “re-fried bean” concoction with a few greens chiles and sauteed onions added. Yum!
Medium saucepan with lid, chef’s knife, cutting board
1 cup dry black-eyed peas
4-6 cups unsalted vegetable stock
2-4 oz smoked pork
1 tbsp ground black pepper
1 medium sweet onion, peeled and chopped
2-4 red chile peppers or 1 tsp crushed red peppers
1 tsp salt or 1 ham hock
1. Rinse and drain dry beans with water. Remove any broken or discolored beans. Place beans in a covered bowl to soak in the refrigerator for 6-8 hours in enough vegetable stock to cover them by 1 inch.
2. Bring smoked pork and 2 cups of vegetable stock to a boil in a medium saucepan; simmer for 1-2 hours before starting to cook beans.
3. Pour beans and soaking liquid into pan with pork and add enough vegetable stock to cover the beans by 2 inches. Add black pepper, onion and peppers. Bring back to a boil and simmer 1 – 1/12 hours or until beans are tender. Add salt. (I you prefer, you can add a ham hock and omit the salt which will give the peas a more complex flavor and enough salt from the ham hock.)
4. Allow beans to rest 30 minutes prior to serving.
Recipe freezes well. I would suggest making a double batch and freezing in meal-size portions.
Nutrition Information per ½ cup serving:
Calories: 60, Fat: 1.5 gm, Cholesterol: 5 gm, Sodium: 500 mg, Carbohydrates: 8 gm, Protein: 4 gm.