Creole Black-Eyed Peas
This recipe comes together with little effort and active time, sitting on the stove for a couple of unattended hours to bring you a gloriously warm and creamy one-bowl meal.
Ingredients
- 1 pound dried black-eyed peas
- 1/2 cup butter (1 stick)
- 1 large white onion
- 6 cloves garlic
- 2 bunches green onions
- 1 pound ham
- rice and hot sauce, to serve
Instructions
- Wash and sort peas, then cover in a pot with cold water and slowly bring to a boil. Reduce heat to low and simmer for 15 minutes. Drain and keep warm.
- Melt butter in a large soup pot over medium heat. Add chopped onions and minced garlic and stir occasionally until vegetables begin to soften. Add ham and stir through thoroughly.
- Add peas and cover with hot water. Temperature shocks will toughen peas, so adding them hot to hot keeps them creamy and soft at the end. Bring to a boil, reduce heat to low, and simmer for 2 to 4 hours, until peas are tender, adding water occasionally if the liquid drops below the peas before they are almost done.
- Salt to taste only when finished as salting peas before cooking can toughen them as well. Serve over rice with hotsauce to taste, and a side of greens and cornbread for extra luck!
Notes
