Western Black Eyed Peas

Posted by on Friday, December 30th, 2011

Black-Eyed-Peas-cornbread

Although I’m a southern gal, this is my favorite way to eat black eyed peas.  You could also add a cup of country ham pieces if you are partial to the west and the south!  Happy New Year!

For this meal, I started with one pound package of black eyed peas and cooked them according to “quick soak package directions.”  After rinsing the peas and sorting out any residual material, add the pound of peas to 8 cups of hot water in a large pot. Bring peas and water to a rapid boil and let boil for 2 minutes. Cover peas and remove from heat.  Let peas set for one hour.  Then drain and rinse peas.  Then follow this recipe below to make Western Black Eyed Peas.

To a large pot add:

1 pound rinsed black eyed peas which have been “quick soaked” and have set for an hour

8 cups water or chicken broth

Let peas and water or broth simmer for about 1 1/2 hours.

While black eyed peas simmer, chop 1 onion and 3-4 cloves of garlic. Sautee onions and garlic in 2 Tablespoons bacon drippings.  After black eyed peas have simmered for about 1 1/2 hours, add the sauteed onions and garlic to pot along with a can of Rotel tomatoes.  Season with salt and pepper to taste. Let peas simmer another 20-30 minutes.  Our family likes 1 teaspoon cumin added to the mix as well.  Serve with sliced tomatoes, fried corn, and of course some home made corn bread!

Filed in Meatless Monday,Soups and Salads | 2 responses so far

2 Responses to “Western Black Eyed Peas”

  1. Carolinaheartstringson 08 Aug 2011 at 3:27 pm 1

    Great post. We Southern sisters sure think alike. I am making black eyed peas Thursday. Great post Tara.

  2. Beckieon 03 Jan 2012 at 12:21 pm 2

    YUM!

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