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Southern Black Eyed Peas

A comforting dish made with black-eyed peas simmered with aromatic vegetables and spices, perfect for family gatherings and good fortune.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound dried black-eyed peas Rinse well and soak if possible.
  • 6 cups water May adjust as needed.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 leg Halal-friendly smoked turkey leg Or 4 strips of Halal chicken bacon.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper Optional for heat.
  • 1 leaf bay leaf
  • 2 cups diced tomatoes Canned or fresh.
  • 1 tablespoon olive oil For sautéing.

Method
 

Preparation
  1. Rinse the black-eyed peas under cold water and remove any debris. If soaked, drain and set aside.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until transparent, about 5-7 minutes.
  2. Stir in the rinsed black-eyed peas, followed by 6 cups of water. Add the Halal-friendly smoked turkey leg or chicken bacon, salt, black pepper, cayenne pepper (if using), and the bay leaf.
  3. Bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 45 minutes to 1 hour, until peas are tender, stirring occasionally.
  4. Stir in the diced tomatoes and simmer for an additional 10 minutes.
  5. Remove the bay leaf and turkey leg (if using). Taste and adjust seasoning before serving.

Notes

Store cooled leftovers in an airtight container in the refrigerator for about 4-5 days. For longer storage, freeze them as individual servings for up to 3 months.