Black-Eyed Peas
Black-eyed peas are a type of legume, also known as cowpeas (scientifically Vigna unguiculata). These small, oval-shaped beans are typically beige or pale in color with a characteristic black spot or “eye” on one side, which is where the name “black-eyed” comes from. They have a soft texture and a slightly earthy, mild flavor when cooked. If you like this recipe, try my Red Beans and Rice recipe next.
Black-eyed peas are commonly used in various dishes, especially in Southern cuisine in the United States, where they are often included in dishes like Hoppin’ John (a traditional New Year’s dish made with rice, black-eyed peas, and pork), stews, soups, and salads. They are also popular in African, Mediterranean, and Indian cuisines, where they are prepared in different ways, such as being stewed, spiced, or made into fritters.
Nutritionally, these beans are rich in protein, fiber, folate, iron, and various other vitamins and minerals. They are often used as a vegetarian or vegan protein source in meals.
These peas grow on sprawling, bushy plants with small white or purple flowers, and they thrive in warm climates. They are also known for their ability to improve soil quality by fixing nitrogen, which makes them beneficial in crop rotations.
In Southern U.S. tradition, eating black-eyed peas on New Year’s Day is believed to bring good luck and prosperity for the year ahead.
Black-Eyed Peas
Equipment
- Pressure Cooker optional
Ingredients
- 1 lb black-eyed peas
- 10 cups chicken stock
- 1 smoked turkey leg
- 1 lb smoked pork neck bones
- 3 tbsp grapeseed oil
- 3 tbsp green seasoning
- 3 tbsp smoked paprika
- 2 tbsp black pepper
- 2 tbsp garlic pepper
- 2 tbsp adobo
- 2 bay leaves
- 1 sprig of thyme
- 1 red onion finely diced
- 4 garlic cloves minced
Instructions
- Soak your black eyed peas in about 6 cups of water. It should take the beans about 4 hours to absorb most of the water.
- To a heavy pot on medium high heat, add in the oil. Once hot, sauté your onion and green seasoning. After 2 minutes, add in your garlic and sauté until fragrant.
- Add in the turkey leg and pork neck bones. Cover with 4 cups of chicken stock, bay leaves, and thyme. Transfer into pressure cooker and cook for an hour or cook on the stove for 2 hours or until the meat is falling off the bone.
- Once the meat is now tender enough to be removed from the bone, remove all bones and skin. Place it back into the pot with all liquid if you've used a pressure cooker.
- Add in black eyed peas, remaining stock, along with smoked paprika, adobo, black pepper, garlic powder, and red pepper flakes.
- Cook on medium for an additional hour and 30 minutes.
- Serve with white rice or corn bread and enjoy! Happy New Year
