Black-Eyed Peas

Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor

Black-Eyed Peas used as a Rich Gravy over Smashed Potatoes

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!

Equipment:

Medium saucepan with lid, chef’s knife, cutting board

Ingredients:

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

Method:

Black-Eyed Peas cooked with 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.

Serves 8.

Nutrition Information per ½ cup serving:

Calories: 60, Fat: 1.5 gm, Cholesterol: 5 gm, Sodium: 500 mg, Carbohydrates: 8 gm, Protein: 4 gm.