Why are black-eyed peas a Southern staple?

These little legumes have been rocking kitchens for centuries! Originating in West Africa, they made their way to the Americas during the slave trade via enslaved people, particularly to the Low Country region of coastal Southern Carolina and South Georgia. Loved for their adaptability, black-eyed peas became a staple in Southern cuisine.

Do I need to use the smoked meat?

The classic Southern smoky flavor in this recipe comes from the smoked meat. If you can't find a smoked turkey leg or ham hock you can also look for salt pork, smoked turkey wings or other turkey parts.

Southern Black-Eyed Peas

Name: Southern Black Eyed Peas and Bacon
Prep time: 12 h
Cook time: 50 min
Total time: 12 h 50 min
Yield: 8
Cuisine: Southern
Ingredients: 1 pound black-eyed peas (dry); 6 slices thick-cut bacon, cut into 1-inch pieces; Smoked turkey leg or ham hock; 1 large yellow onion; 2 teaspoons minced garlic; 1 bay leaf; 2 teaspoons Cajun/Creole seasoning I use Tony Chachere’s original Creole seasoning); 8 cups chicken broth; Salt and pepper to taste

Description

Southern black-eyed peas are a warm, flavorful dish made with smoked ham hock or turkey leg and perfect for serving over rice. Whether you are eating them for good luck on New Year’s Day or enjoying them year-round, this easy black-eyed peas recipe is just what you are looking for!

Ingredients

Units Scale

1 pound black-eyed peas (dry)
6 slices thick-cut bacon, cut into 1-inch pieces
Smoked turkey leg or ham hock
1 large yellow onion
2 teaspoons minced garlic
1 bay leaf
2 teaspoons Cajun/Creole seasoning I use Tony Chachere’s original Creole seasoning)
8 cups chicken broth
Salt and pepper to taste

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Instructions

Rinse black-eyed peas in cold water, picking out any stones or bad beans. Soak them overnight in a large bowl covered with water.
In a large heavy pan or Dutch oven cook the bacon until browned. Add turkey leg/ham hock and sear on all sides. Remove meat and set aside.
Add onions to the pan and sauté until softened. Add garlic and seasonings and cook 1 minutes, stirring often.
Add broth to the pan. Drain beans, rinse, and add to the pot. Return meat to the pot. Bring to a boil, then reduce heat and simmer uncovered for 35 minutes or until beans are tender and the broth thickens.
Remove bay leaf and season to taste with salt and pepper and additional Creole seasoning if desired. Serve over rice.

Nutrition

Serving Size:
Calories: 292
Sugar: 5.8 g
Sodium: 1338.6 mg
Fat: 5.3 g
Carbohydrates: 37.7 g
Fiber: 6.6 g
Protein: 25 g
Cholesterol: 30.8 mg

Keywords: Southern black-eyed peas