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!


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


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.

Tags: , , ,

Categories: 0 to 100 calories, 0 to 300 calories, Beans, Rice, Pilafs, Uncategorized


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  1. Indian Style Pear and Apple Relish | Nutrition Health Net - September 29, 2011

    […] sweetness a little more subtle, some favorite Indian spices and some chiles for kick. Serve it over black-eyed peas, cooked greens, grilled pork chops or let your imagination run wild (let us know what you come up […]

  2. Savory Seafood Stew | Nutrition Health Net - September 30, 2011

    […] for a main course. This night I prepared artichokes with herbs, a vegetarian version (no pork) of black eyed peas with apple pear relish, that Donna prepared, as the entree with the seafood stew as an appetizer or […]

  3. A Florida Twist on Thanksgiving Fare with Southern Roots and Carribean Flavors | Nutrition Health Net - November 30, 2011

    […] Relish, Black eyed Peas with a Curried Apple Pear Relish, and Fresh Green Bean […]

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