Black-Eyed Peas

Black-Eyed Peas
Black-Eyed Peas
This dish harks back to West Africa, where black-eyed peas were eaten prior to European arrival. For many African-Americans, black-eyed peas were, and are still, a staple food. They are often served as a main dish or vegetable. This is a basic recipe. Black-eyed peas may also be cooked with a ham bone, a precooked ham hock, or with olive oil instead of bacon fat. Black-eyed peas can even be pickled. The dish can be prepared with cooked dried black-eyed peas, canned ones, or fresh ones. May be prepared in 45 minutes or less.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 8
Bean Side Marinate High Fiber New Year's Day Kwanzaa Vinegar Bell Pepper Hot Pepper Chill Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1/2 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 pound dried black-eyed peas, picked over
  • 2 tablespoons rendered bacon fat
  • 1 small onion, peeled
  • 1 recipe black-eyed peas, or three 16-ounce cans, rinsed and drained
  • 1/2 small green bell pepper, minced (about 1/2 cup)
  • 1/2 small red bell pepper, minced (about 1/2 cup)
  • 4 scallions including green parts, sliced thin
  • 1/4 cup red-wine vinegar
  • 1 teaspoon minced seeded habanero or other fresh hot chili, or to taste (wear rubber gloves)
  • Carbohydrate 16 g(5%)
  • Cholesterol 3 mg(1%)
  • Fat 17 g(27%)
  • Fiber 5 g(18%)
  • Protein 3 g(6%)
  • Saturated Fat 3 g(15%)
  • Sodium 14 mg(1%)
  • Calories 230

A Simple Southern Delight: Black-Eyed Peas

As a busy working mom, I’m always on the lookout for recipes that are both delicious and easy to make. This black-eyed pea recipe fits the bill perfectly! It's a versatile dish that can be enjoyed as a side or a main course, and it’s surprisingly simple to prepare. The rich history of this dish alone makes it worthwhile to try - it’s deeply rooted in African-American culinary tradition, a testament to resilience and resourcefulness. I love that this recipe offers a modern twist on a classic, letting me adjust flavors and ingredients to suit my preferences and the season. Sometimes I use a ham hock for extra flavor, other times I stick to olive oil for a lighter version. It’s all about adapting the recipe to suit my family’s needs and what I have on hand.

The preparation is incredibly straightforward, a true lifesaver on busy weeknights. Soaking the peas overnight is key; it dramatically shortens cooking time and results in a more tender and flavorful final product. The simmering process is hands-off, allowing me to attend to other tasks while the peas cook to perfection. Once the peas are cooked, the rest is a simple mix-and-chill process, offering the delightful ease of make-ahead meals. This means I can prepare it in the morning and have a delicious and healthy meal ready to enjoy in the evening, or even pack it for lunch the next day. The slight tang from the vinegar and the pleasant heat from the habanero (use less if you prefer milder flavors!) create a delightful taste combination that I find truly irresistible.

The beauty of this recipe lies in its simplicity and adaptability. I often adjust the ingredients depending on what’s in season. In the summer, I use fresh herbs and vegetables, letting the natural sweetness of the ingredients shine through. During colder months, I may add a touch of smoked paprika for a warming, comforting flavor profile. The versatility of this dish makes it a perfect choice for any meal, any season, and any occasion. It's as perfect for a casual weeknight dinner as it is for a relaxed weekend brunch or even a potluck gathering. It's a testament to the power of simple, flavorful ingredients coming together to create something truly special. So, if you are looking for a healthy, delicious, and easy-to-make meal that’s rich in history and flavor, give this black-eyed pea recipe a try. You won't be disappointed! This is one recipe that I’ll definitely be keeping in my recipe book for years to come.

The versatility is amazing! I've even experimented with adding different types of peppers or adjusting the vinegar to create unique flavor profiles. Sometimes I serve it alongside grilled chicken or fish for a more complete meal. Other times, it stands alone perfectly. The possibilities are endless! This is definitely a recipe that keeps on giving, evolving and adapting with my culinary explorations. I truly believe that it’s a recipe everyone can embrace and make their own.

Step-by-step

    • In a bowl combine black-eyed peas with water to cover and let stand overnight.
    • Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.
    • In a bowl, combine all ingredients with salt and pepper to taste and toss well.
    • Chill mixture, covered, for at least 5 hours and up to 2 days.
    • Serve black-eyed peas chilled or at room temperature.
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