Po Folks Inspired Black Eyed Peas

Fried Chicken, Mac & Cheese…

…and black eyed peas

…and hush puppies

Fried chicken, Turnip Greens…

…and fried okra

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This spread of Southern comfort foods inspired a search for a recipe for Southern style black eyed peas.  This is my version of the dish.  I’m rather happy with it.  Though, I’m sure as time goes by, I’ll make a change here and there.  Next time, I might add a little more black pepper.  And, I might add a diced red sweet pepper or a couple finely diced red jalapeños.  These black eyed peas can take the heat.

Before the chill leaves the air, it’s time to fill up on some warm comfort.

Black Eyed Peas
makes 1 big pot

1 pound dried black-eyed peas, washed and soaked
1/4 lb bacon, cut into small pieces
1 large onion, diced
3 Tablespoons butter
6 garlic cloves, minced
1/2 teaspoons salt, plus more to finish
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon red pepper pepper
1 teaspoon onion powder
4 cups pork stock (or beef stock)
2 cups water, or as needed
1 bay leaf
1/4 -1/2 lb ham, or smoked pork, cut into cubes

hot pepper vinegar, serving condiment
black pepper, freshly ground, to top

Wash black eyed peas.  Soak in big pot of fresh water overnight.  Drain in the morning.  And, continue soaking until cooking time.  Drain.  Fill pot with fresh water.  Bring to a boil.  Turn off the heat and let sit until cool.  Drain.

When ready to start your meal prep.  In a large dutch oven, melt butter.  Sauté bacon and onion until light golden at the edges.  Add garlic, salt, black pepper, red pepper, onion powder, stock, black eyed peas, and 2 cups fresh water.  Bring to a boil.  Stir as needed.  After a few minutes, reduce heat to a simmer.  Simmer for about 30 minutes, stirring as needed.  Add ham, smoked pork and/or water, if needed.  Continue simmering for 20 minutes.  Taste.  Season with additional salt and pepper, if needed.  Keep warm and gently simmer until ready to serve.  Serve in small bowls with a splash of hot pepper vinegar and a grind or two of black pepper.

Serve with fresh baked biscuits.

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For breakfast, a little bowl of these black eyed peas would be great topped with a fried egg.  And, serve with buttered toast.

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Inspired by Po Folks Marianna, FL