Old Fashioned Black Eyed Peas Recipe

Southern Black Eyed Peas Recipe or Hoppin' John is a hearty, warm and soulful nutrient. This black eyed peas recipe is smokey, spicy with a deep however not besides overwhelming salary season. A Southern traditional dish served on New year's day's Day to bring expert luck!

I dear anything beans! Perhaps, it all started dorsum in course school when my mother would cook beans for dinner in information technology'due south apprehensive rusticity – onions, common salt and oil, nothing fancy. Just that simple recipe took all of my troubles away like magic.

My mom's generosity and skill as a cook were unique. Her kitchen was the the one everyone wanted to be in, she cooked with grace and talent. The reason I love beans so much is because information technology's one of those times, while cooking that I feel truly connected to her.

It's said that black eyed peas were showtime cultivated in West Africa and eventually became popular all over the globe especially in Asia and so in the Southern office of the U.S. in the 17th century.

Southerners believe that blackness eyed peas bring skillful luck and a slew of other great things when you consume this on New Year'southward Solar day. And I couldn't hold more!

This easy and unproblematic withal flavorful dish is a bowl of good for you goodness with a scattering of others. It's packed with smoky flavor and a subtle heat that brings all the warmth to welcome the New year.

If you want to go all-out vegan, you may omit the meat and replace craven broth with vegetable broth. Or you can also consider having this Black Eyed Pea Salad.

Serve it with cornbread or with these blackness eyed peas fritters or akara for a double practiced luck for the coming new year! How awesome is that?

Happy New year, everyone! Welcome 2019! Don't forget to add together this collard greens to your list RECIPE HERE

Tips and Notes:

If yous want to substitute smoked turkey with smoked ham hocks, make sure to suit the cooking time equally ham hocks accept longer to cook.
Go out out the Jalapeños if desired, not traditional merely it adds some heat which I personally love.
Practice a taste test to make sure it's cooked thoroughly. Blackness eyed peas should be tender with a bite but not mushy.
Yous may sub dried beans with canned black eyed peas. Rinse it in a colander to remove any liquid and excess salt. Make sure though to adjust its cooking time. Canned black eyed peas cook faster than the dried ones.
Collard greens is optional.

Scout How to Make It

Prep: 2 hrs

Cook: 50 mins

Total: ii hrs 50 mins

Southern

▢ i pound (453grams) black eyed peas
▢ 4 -5 thick salary slices , chopped
▢ one cup smoked sausage or turkey , diced
▢ ane large onion , diced
▢ 1 stalk celery , diced
▢ 2-iii teaspoons minced garlic
▢ ane Jalapenos , minced (optional) supervene upon with cayenne pepper
▢ two teaspoons fresh thyme , minced
▢ bay leaf
▢ 1-2 teaspoons creole seasoning
▢ 7-8 cups craven broth
▢ ii cups or more Collard greens , sub with kale
▢ Salt and pepper to taste

Rinse dry out black-eyed pea beans and pick through and discard any foreign object. (I did non have to do this because I used the packet beans,). Add beans to a big pot roofing with 3-4 inches of cold water. Cover and let sit down for about 2-iii hours.
In a big, heavy sauté pan, saute chopped bacon until brown and crispy about 4-5 minutes, then add sausage saute for about ii-iii more minutes. Remove bacon and sausage mixture, set bated.
Throw in the onions, celery, garlic, jalapenos, thyme and bay leaf and saute for well-nigh 3-5 minutes, until onions are wilted and effluvious.
And then pour in the chicken broth or water.
Drain the soaked beans, rinse, and identify the beans in the pot. Season with creole seasoning and salt to taste. Mix and bring to a boil.
Reduce rut to a simmer and cook, uncovered, for virtually 20 minutes.
Throw in the collard greens, and bacon and sausage into the pot, go on cooking for another 10 minutes or more, stirring occasionally, or until beans are tender and slightly thickened to your want.
Add together more stock or water if the mixture becomes dry and thick, the texture of the beans should be thick, somewhat creamy only not watery.
Remove the bay leaves.
Taste and accommodate for seasonings with pepper, creole seasoning and salt if needed. Serve over cooked rice and garnish with green onion.

Course: Main

Cuisine: Southern

Nutrition Facts

Southern Black Eyed Peas Recipe

Amount Per Serving

Calories 304 Calories from Fat 216

% Daily Value*

Fat 24g 37%

Saturated Fat 8g fifty%

Cholesterol 54mg 18%

Sodium 2140mg 93%

Potassium 593mg 17%

Carbohydrates 8g 3%

Fiber 1g 4%

Carbohydrate 1g 1%

Poly peptide 12g 24%

Vitamin A 1195IU 24%

Vitamin C 42.5mg 52%

Calcium 83mg eight%

Iron 1.6mg nine%

* Per centum Daily Values are based on a 2000 calorie nutrition.

Rinse dry blackness-eyed pea beans and selection through and discard whatsoever foreign object. (I did not take to do this because I used the bundle beans,). Add beans to a large pot covering with 3-iv inches of cold h2o. Cover and let sit for about 2-3 hours.

In a large, heavy sauté pan, saute chopped bacon until dark-brown and crispy for nearly 4-5 minutes, so add sausage and saute for nigh 2-3 more minutes. Remove bacon and sausage mixture, fix bated.

Throw in the onions, celery, garlic, jalapenos, thyme and bay leafage and saute for nearly 3-5 minutes, until onions are wilted and aromatic. Then pour in the chicken broth or water.

Drain the soaked beans, rinse, and place the beans in the pot. Flavor with creole seasoning and table salt to taste. Mix and bring to a eddy. Reduce estrus to a simmer and cook, uncovered, for virtually 20 minutes.

Throw in the collard greens, and bacon and sausage in to the pot, go on cooking for some other ten minutes or more , stirring occasionally, or until beans are tender and slightly thickened to your desire. Add together more stock or h2o if the mixture becomes dry and thick, the texture of the beans should thick , somewhat creamy only not watery.

Remove the bay leaves. Gustatory modality and adjust for seasonings with pepper, creole seasoning and common salt if needed. Serve over cooked rice and garnish with green onion.