My mother made some of the best black-eyed peas in the world. She would always say that they
made you want to "slap your momma" because they were so good. I watched her make them for years, and I believe I have gotten very close to her recipe.
1 (1-pound) package black-eyed peas (I like to use Camellia
brand)
2 Tablespoons olive oil
1 Tablespoon butter
8 ounces ham, diced or a ham bone or 2 medium ham hocks
6 thick-cut slices bacon, cut in 1/4-inch strips
1 large onion, chopped (about 1 1/2 cups)
1 red bell pepper, chopped (about 1 cup)
3 stalks celery, chopped (about 1 cup)
4 cloves garlic, chopped
2 Tablespoons parsley flakes
1 bay leaf
3 cups chicken stock
1 ½ to 2 cups water
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional) Mother rarely added cayenne pepper but I have included it for a kick of more flavor)
1. Rinse and sort black-eyed peas.
2. Heat olive oil in a large Dutch oven over medium high
heat. Add butter. Once butter melts, add
bacon and diced ham, if you are using diced ham. You will add ham bone or ham hocks later if
that is what you are using.
3. Cook stirring occasionally until lightly browned, about
10 minutes.
4. Add onion, bell pepper and celery, sauté for 3 minutes,
or until onions are slightly translucent.
5. Add garlic and cook 1 minute more.
6. Add black-eye peas, parsley flakes, chicken stock, 1 cup
of water, bay leaf, pepper, and cayenne, and bring to a boil.
7. Add ham bone or
ham hocks if using them.
8. Reduce heat, cover, and simmer until peas are tender,
about 2-3 hours. Check every 30 minutes.
If peas look too thick without some broth, add ½ cup of water at a
time. When I have to add water, I always
add ½ teaspoon of garlic powder as well.
9. When peas are
done, if you have used ham hocks or ham bone, remove them and cut meat off
bones and return meat (My mother kept the bones in but many don't like that) to the pot until ready to serve.
10. Serve over
steamed rice with a side of cornbread.
