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Black eyed peas recipe
- Thread starter Shaun52
- Start date
Southern Black Eyed Peas Recipe
Southern Black-Eyed Peas, or Hoppin' John, is a hearty, soul-warming delicacy. Smokey, spicy, and pure satisfaction for a Southern tradition
www.africanbites.com
Here is my recipe:
If using dried, boil 10 min in water. Turn off heat and let sit for an hour. Drain.
If fresh, skip that step.
2 ham hocks
1 stalk celery. Diced
1 onion. Diced
1 bell pepper. Diced
3 cloves garlic. Thin slices
1 jalepeno. Diced
Chicken stock
Salt
Pepper
Marjoram herb dried
Bay leafs
Olive oil
In a large pot (dutch oven). Brown ham hocks in some olive oil. Remove.
Sauté vegetables till tender. Add back the hocks and all the other ingredients. Cover with chicken stock. Cover and simmer for 1-2 hours till peas reach the tenderness you like.
If using dried, boil 10 min in water. Turn off heat and let sit for an hour. Drain.
If fresh, skip that step.
2 ham hocks
1 stalk celery. Diced
1 onion. Diced
1 bell pepper. Diced
3 cloves garlic. Thin slices
1 jalepeno. Diced
Chicken stock
Salt
Pepper
Marjoram herb dried
Bay leafs
Olive oil
In a large pot (dutch oven). Brown ham hocks in some olive oil. Remove.
Sauté vegetables till tender. Add back the hocks and all the other ingredients. Cover with chicken stock. Cover and simmer for 1-2 hours till peas reach the tenderness you like.
PeterMelazh
Poster
That recipe sounds solid, but I’d probably tweak a couple of things just to make it my own. For me, I like to add some smoked sausage along with the ham hocks—it gives the black-eyed peas a little extra kick.
Also, instead of marjoram, I’ve tried using thyme or even just a good Cajun seasoning mix, which works great.
One thing I’ve done before that turned out surprisingly good was stirring in a spoonful of barley powder towards the end. It thickens everything up a bit and adds this earthy flavor that pairs nicely with the brisket you're making. It’s not traditional, but it works.
Also, instead of marjoram, I’ve tried using thyme or even just a good Cajun seasoning mix, which works great.
One thing I’ve done before that turned out surprisingly good was stirring in a spoonful of barley powder towards the end. It thickens everything up a bit and adds this earthy flavor that pairs nicely with the brisket you're making. It’s not traditional, but it works.
Last edited:
Yeah a ham hack makes about everything better.
You from the South? Outside the deep south not many people outside of black folks know to use them
Just saw you are a noob. Welcome.
Everyone is blowing up the Dances thread(usually the 1st thread or so)
Check it out. Lots of great info these people are putting out and a good bit of hilarious stuff too. Check it out. Page 7400 was 2 days ago or so. Start there or on the current page 7424.
Again welcome
