Old-Fashioned Black-Eyed Peas
Author: Jan Tilley
Recipe type: Side Dish
Serves: 10 servings
There are many traditions related to serving and eating black-eyed peas
- 2 tablespoons butter
- 1 medium onion, finely diced
- 1 jalapeno, diced
- 1 large carrot, diced
- 2 (16 oz.) containers of fresh black-eyed peas (or 1 pound dried*)
- 1 ham bone or 1 cup diced ham
- 1 teaspoon salt
- ½ teaspoon black pepper
- *If using dried peas, cover with water and soak overnight. Drain peas, rinse well, cover with cold water and drain again, then use peas as instructed in recipe. Cook time may be longer using dried beans – cook until tender.
- Melt butter in large stock pot. Add onion and jalapeno and cook over medium heat until onion is translucent and jalapeno is tender.
- Add carrot, peas, ham bone, salt and pepper. Cover with water and simmer over low heat for about 1 ½ hours. Remove ham bone, trim off ham and discard bone. Add ham pieces back to peas; adjust seasonings to taste, then simmer, covered, on low for an additional 30 minutes. Add water as needed or to reduce the amount of liquid, simmer on medium high, uncovered, until liquid has reduced to your liking.
Calories: 110 Fat: 3 grams Carbohydrates: 16 grams Sodium: 410 mg Fiber: 3 grams Protein: 6 grams