Savory Southern Creole Black-Eyed Peas
Enjoy the rich and comforting flavors of the South with this Savory Southern Creole Black-Eyed Peas recipe. This dish combines tender black-eyed peas with aromatic vegetables and a hint of smoked ham hock to create a flavorful and soul-satisfying meal. Perfect as a hearty side dish or main course, it's a delicious way to experience traditional Southern cuisine.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
dried black-eyed peas
1 lb (washed and soaked overnight in cold water)
water
2 quarts (plus additional as needed)
green bell pepper
1/2 cup (chopped)
onion
1/2 cup (chopped)
green onion
1/2 cup (chopped)
celery
1/2 cup (chopped)
garlic powder
1/4 teaspoon (none)
smoked ham hock
1/2 lb (none)
black pepper
1 teaspoon (to taste)
Instructions
1
Start by rinsing the dried black-eyed peas thoroughly to remove any debris. Soak them overnight in a large bowl filled with cold water.
2
The next day, drain the peas and set them aside.
3
In a large pot, combine the soaked black-eyed peas, green bell pepper, onion, green onion, celery, garlic powder, smoked ham hock, and black pepper.
4
Pour in 2 quarts of water, ensuring that the ingredients are well-submerged. Bring the mixture to a boil over medium-high heat.
5
Once boiling, reduce the heat to low and let it simmer for at least 2 hours or until the peas are tender and the flavors have melded together.
6
Check the pot occasionally. If needed, add more water to maintain the desired consistency and to keep the peas submerged.
7
When the peas are tender and the dish has achieved a rich, savory flavor, remove from heat. Carefully remove the ham hock, shredding any meat and adding it back to the pot if desired.
8
Serve hot, garnished with additional green onions if you like. Enjoy as a standalone dish or alongside your favorite Southern staples.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Southern Creole Black-Eyed Peas?
Savory Southern Creole Black-Eyed Peas is a traditional comfort dish that combines tender peas with aromatic vegetables and smoked ham hock for a rich, soul-satisfying flavor.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
Do I need to soak the black-eyed peas?
Yes, for the best results, you should rinse the dried black-eyed peas and soak them overnight in cold water before cooking.
What is the primary protein source in this dish?
The primary protein sources are the black-eyed peas themselves and the smoked ham hock used for flavoring.
How long does it take to cook the black-eyed peas?
After soaking, the peas need to simmer for at least 2 hours or until they are tender.
What vegetables are included in this recipe?
The recipe includes green bell pepper, onion, green onion, and celery, which are staple aromatics in Southern and Creole cooking.
What seasonings are used for the peas?
This dish is seasoned with garlic powder, black pepper, and the natural smokiness from a ham hock.
How much water is required for cooking?
You will need 2 quarts of water initially, plus additional water as needed to keep the peas submerged during the long simmer.
What should I do with the ham hock after cooking?
Once the peas are tender, remove the ham hock, shred any meat from the bone, and add it back into the pot.
Is this dish considered a main course or a side dish?
It is versatile enough to be served as either a hearty side dish or a satisfying main course.
Can I use canned black-eyed peas instead of dried?
While this recipe specifies dried peas, you could use canned, but you would need to significantly reduce the cooking time and the amount of liquid used.
How do I ensure the peas don't dry out during the 2-hour simmer?
Check the pot occasionally and add more water if necessary to maintain your desired consistency and keep the peas covered.
What is the recommended garnish for this dish?
The recipe suggests garnishing with additional chopped green onions before serving.
Can I make this recipe vegetarian?
Yes, you can omit the ham hock and use vegetable broth or a touch of liquid smoke to maintain a similar depth of flavor.
How should I prepare the dried peas initially?
Rinse them thoroughly to remove any debris and soak them in a large bowl of cold water overnight.
What heat level should I use for simmering?
Bring the pot to a boil over medium-high heat first, then reduce the heat to low for the long simmer.
Is this recipe gluten-free?
Based on the ingredients listed (peas, vegetables, ham hock, and spices), this recipe is naturally gluten-free.
What type of onion is used in the recipe?
The recipe calls for both standard onion and green onion for a layered flavor profile.
Does this recipe contain any added sugar?
No, this recipe focuses on savory and smoky flavors and does not include any added sugars.
Can I substitute the ham hock with something else?
Yes, you can use smoked turkey wings, salt pork, or thick-cut bacon if you don't have a ham hock.
What is the 'Holy Trinity' used in this dish?
The inclusion of onion, bell pepper, and celery represents the 'Holy Trinity' of Creole and Cajun flavor bases.
How do I know when the flavors have 'melded together'?
This usually happens after about 2 hours of simmering when the liquid has thickened slightly and the peas are soft.
Can I freeze the leftovers?
Yes, cooked black-eyed peas freeze very well in airtight containers for up to 3 months.
Is this a spicy dish?
As written, it is not spicy, but it has a robust savory flavor. You can add hot sauce or cayenne if you prefer heat.
What size ham hock is required?
The recipe calls for a 1/2 lb smoked ham hock.
Should I drain the peas after soaking?
Yes, the instructions state to drain the peas the next day and set them aside before starting the cooking process.
Can I use fresh garlic instead of garlic powder?
Yes, you can substitute 1-2 minced garlic cloves for the 1/4 teaspoon of garlic powder.
What are the common tags for this recipe?
Common tags include southern cooking, comfort food, beans, soul food, and creole.
What kind of pot is best for this recipe?
A large heavy-bottomed pot or a Dutch oven is ideal for maintaining a consistent simmer.
How should this dish be served?
Serve it hot, ideally with Southern staples like cornbread or over a bed of white rice.