Black Eyed Peas Recipe

 
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Black Eyed Peas Recipe 

Ingredients

 

16oz Packaged Goya Black Eyed Peas

3 Smoked Ham Hocks

1 Small Onion, chopped

1/2 Green Bell Pepper, chopped

2 Tbs Margarine or Butter

2 Qts Water

1 Qt Chicken Broth

3 Bay Leaves

15oz Canned Diced Tomatoes

1 Tbs Minced Garlic

3 Chicken Flavor Bouillon Cubes

 

Pbj’s Creole Seasoning

 

2 Tbs Celery Salt

2 Tbs Brown Sugar

2 Tbs Paprika

1 Tbs Garlic Powder

1 Tbs Onion Powder

1 Tbs Chili

1 Tbs Cumin

1 Tbs Oregano

1 Tbs Black Pepper

1 Tsp Thyme

1/2 Tsp Cayenne

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Black Eyed Peas

If you are looking for an easy soul food style flavorful black eyed peas recipe you’ve found it. These peas are really really good… they are filled with so much flavor which is the one issue many people have with black eyed peas…. a lot of times they simply lack flavor but these don’t…. I created my own personal creole seasoning for this recipe. The seasoning infuses these black eyed peas with all the flavor it needs… and the combination of seasonings is what makes these bad boys finger licking good. Black eyes peas are sort of a New Year’s tradition in my family. My grandmother use to make them along with pig’s feet, cornbread, and potato salad every New year’s eve dinner. Each year we’d throw a get together for family and friends and make a big ole dinner to bring the New Year’s in, just like most American’s do and not a year went by that we didnt make some black eyed peas. But I kind of customize the recipe and took it to another level… my grandmom would be so proud of how much better these taste. Give them a shot… as I said they are so flavorful… not only does the seasonings I use pack it with a great flavor but the smokiness of the smoked ham hocks and the chicken broth???? OMG….. TONS of flavor….. you may have a flavor orgasm when you get done eating these so be warned hahahaha. I hope you enjoy! Happy New Year’s!!!

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Instructions

1. Focusing on the beans is the first thing you need to do. So pour your package of black eyed peas into a big bowl and vigilantly look through them and remove all the bad ones (discolored, split, or smashed). 

2. After removing the bad beans, cover the remaining GOOD beans with cool water, and store in the refrigerator over night or for at least 8 hours. This is not a requisite step, but I like to do it anyway…. old folks think this cuts down on the cooking time because sitting the black eyed peas in the water for hours softens them which is evident by the swelling of the beans.

3. Chop your onions and peppers into small pieces.

4. Place a pot over medium heat, then add your butter, onions, peppers, and minced garlic, then stir in well. Sautee them for 5 to 7 minutes.

5. Add your bouillon cubes, bay leaves, and 4-5 tbs of pbj’s creole seasoning, then stir in well. Now my personal seasoning is not going to give the black eyed peas that much salt… so feel free to add more salt at the end once the black eyed peas are done if you feel you need more. My seasoning makes them just salty enough to taste, but sometimes I do end up needing to add more salt. 

6. Follow that up by adding your hocks. Make sure to rinse them off first to remove any residue that maybe on them.

7. Next, you’re going to add your black eyed peas and your broth. This broth gives it so much flavor but because of how much flavor my personal creole seasoning gives this dish, you dont really need the broth but more flavor is always better right? But yea if you don’t have broth dont worry they should still be very good as I’ve made them without broth a few times before.

8. Add your water and diced tomatoes, then stir everything in well.

9. Cover the black eyed peas with a lid, leaving a crack on the sides so the liquid doesn’t overflow. Covering them gets them nice and tender.

9. Cook the black eyed peas for at least 3 to 3-1/2 hours. Make sure to stir them periodically, every 30 minutes or so so they don’t stick. I used a non sticking pot so I didn’t really need to worry about that much. If you’re not using a non sticking pot, pay close attention to them to make sure they dont stick, especially during the last hour of cooking time. Enjoy!!!!

   

                  Check Out My Video Tutorial

2 Comments

  1. How much oregano in the seasoning mix?

     
  2. New subscriber here and I noticed that you rinse your meat first. Is this mandatory because I’ve been reading that it’s not and am confused cause I know that I should.
    Thanks in advance!

     

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