Although I have Southern roots and grew up eating black eyed peas on a weekly basis I have not eaten them for over 30 years. At almost 50 years old now I developed a yearning for some. I'm so glad I picked this recipe because it's a good one and the peas were delicious! I made some slight adjustments: I used 1/2 chicken broth and 1/2 water. After the peas came to a full boil I reduced the heat to medium low, covered them for about 35 minutes and then took the lid off and cooked for another 35 minutes. This process of cooking the peas I remembered from watching my own mom and grandma's and it created an awesome gravy. I let the peas sit for about 20 minutes before digging in. I cooked up some doctored up Jiffy Mix, a side of hot peppers and white Carolina rice. All I needed was some fried Whiting. Go ahead and give them a try.
Martha Stewart Member
Rating: 5 stars
New Year's Day tradition in the south! Another good recipe especially with the smoked ham hock but if I don't have one then I use bacon grease to saute onions and garlic. Add water after sauteing and let simmer for few minutes to absorb flavors, almost like making a broth, then add peas. It's quite obvious that Lucinda has a brother living in the south!