Dried Black-Eyes Peas

6 servings Prep: 15 m Cook: 1 h 15 m Total: 1 h 30 m Beginner
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Dried Black-Eyes Peas
Nowadays black-eyed peas are eaten every New Year’s Day to bring good luck for the coming year. This traditional Southern recipe simmers dried peas with ham hock or bacon, onion, bell pepper, and garlic until tender, with optional fresh okra added near the end for authentic Cajun flavor.

Ingredients

6 servings
  • 1/2 lb dried black-eyed peas
  • 1 medium onion, chopped
  • 1 small bell pepper, chopped
  • 4-5 cloves garlic, crushed
  • Ham hocks or bacon
  • Salt and pepper to taste
  • 6-8 okra pods (optional)

Step-by-Step Instructions

  1. In a heavy sauce pan or Dutch oven, put beans in water and bring to a boil. When beans have come to a rolling boil, drain and discard the water.
  2. Add fresh water to cover the beans again (about 4-6 cups). Add the ham hock or bacon, onion, bell pepper, garlic, and salt and pepper to taste.
  3. Bring to a boil, then reduce heat and simmer until beans are almost tender, about 45-60 minutes. Add more liquid if needed as the cooking process continues.
  4. Fifteen minutes before beans are fully cooked, place 6-8 fresh okra pods on top of beans. Cover and simmer for another 15 to 20 minutes until beans are tender and okra is cooked through.
  5. Serve hot as a side dish or over rice for a heartier meal.

Common Problems and Solutions

Q: Should I soak the peas overnight before cooking?

A: This recipe uses the quick-soak method (boil and drain), which works well. You can soak overnight if you prefer, but it's not necessary with this technique.

Q: Can I skip the initial boil-and-drain step?

A: It's best not to skip it. This step removes some of the compounds that can cause digestive issues and also helps reduce any bitter flavor from the dried peas.

Q: Why are my black-eyed peas mushy?

A: They may have cooked too long or at too high a temperature. Keep the heat at a gentle simmer and check for tenderness starting around 45 minutes. They should be tender but still hold their shape.

Tips and Techniques

If using bacon instead of ham hock, you’ll need about 4-6 slices chopped. Ham hock provides more depth of flavor and creates a richer broth. The okra helps thicken the cooking liquid naturally while adding authentic Louisiana flavor.

Ingredient Substitutions

  • ham hocks: smoked turkey wings or neck bones
  • fresh okra: frozen okra
  • dried black-eyed peas: canned black-eyed peas (2 cans, drained)

Equipment Needed

  • Heavy sauce pan or Dutch oven
  • Colander for draining

Historical Context

In Southern tradition, eating black-eyed peas on New Year’s Day symbolizes good luck and prosperity for the coming year. The peas represent coins, and the tradition likely came to the American South through African cuisine during the colonial period.