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These black-eyed peas with ham are possibly the most delicious Southern dish I have ever tasted. Whether you want it as a side dish or a main course, it's to die for!

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
additional:
8 hrs
total:
9 hrs 45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

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  • Place turkey bacon in a large stockpot and cook over medium-high heat, turning occasionally, until almost browned, 6 to 7 minutes. Remove bacon to a plate and chop when cool enough to handle.

  • Heat olive oil in the same pot over medium-high heat. Add onion and garlic; saute for 2 minutes. Add soaked black-eyed peas, chicken stock, ham hocks, bay leaves, Creole seasoning, salt, and pepper; bring to a boil. Reduce to a simmer, cover, and cook for 45 minutes.

  • Remove the lid and discard ham hocks. Add smoked ham and turkey bacon to the pot. Continue to simmer until liquid is reduced and beans are tender, 30 to 45 minutes more. Season with more salt and pepper as needed.

Nutrition Facts

340 calories; protein 23.4g; carbohydrates 29.9g; fat 14.3g; cholesterol 36.1mg; sodium 331.5mg. Full Nutrition
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