Black-Eyed Peas

Here are two recipes for black-eyed peas.

See how the two cook the same side dish different.( even though one is frozen or canned and the other is not) And how they are seasoned almost the same, almost...

This just shows you how different people cook, and that there is no wrong recipe.

Just different styles and taste. It's what you were taught and the region you live in, that is the only difference.


Which one would you make? (my answer is at the bottom)




Black-Eyed Peas with Ham

3 1/2 c. canned or frozen (and thawed) black-eyed peas
3 c. chicken stock or canned low-salt broth
4 oz. finely chopped ham
1 c. onion, chopped
2 T. balsamic or red wine vinegar
4 garlic cloves, minced
1 bay leaf
1/2 tsp. thyme
1/4 tsp. (more to taste) crushed red pepper
Salt & pepper, to taste.

Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes.

Season with salt and pepper. Makes 6 servings.

Cook's note: Cooking black-eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance.

Also add salt after cooking is complete, as it can make the beans tough.




Black-Eyed Peas and Hog Jowl

2 lbs. dried black-eyed peas
1/2 lb. hog jowl or ham hock
3 pints water
1 large onion
1 small red pepper pod
1/4 tsp. sugar
Salt to taste.

Wash peas several times, then soak in cold water.

Place hog jowl in large boiler with water, bring to boil and cook 1 1/2 hours.

Drain peas and add to hog jowl. Add whole onion, pepper pod, sugar and salt.

Add more water if needed to cover peas. Cover tightly and simmer slowly 2 hours or until peas are tender. Makes 8-10 servings.


(my answer)

I would make both...but the second one is how I was taught.

Enjoy!!!
Macdaddy