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!
Preparation Time
15 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 45 mins
Calories
340 Calories
Recipe Instructions
Step 1
Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
1 cup chopped onion
2 tablespoons olive oil
salt and ground black pepper to taste
2 tablespoons minced garlic
1 pound dry black-eyed peas
2 leaf (blank)s bay leaves
4 strips smoked turkey bacon, chopped
2 (32 ounce) cartons low-sodium chicken stock
2 hocks smoked ham hocks
½ teaspoon Creole-style seasoning (such as Emeril's Essence®)
