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BlackEyed Peas

Western.Chefs's picture
  Ham bone 1 (Country Style)
  Cayenne pepper 1 Teaspoon
  Salt 1 Teaspoon
  Onion 1 Small, chopped
  Sugar 1⁄4 Cup (4 tbs)
  Dried black eyed peas 2 Pound
  Salt pork 1⁄4 Pound, cubed
  Butter 4 Tablespoon
  Chopped parsley 1 Tablespoon (For Serving)

Place the ham bone in a large heavy kettle with 6 cups water, cayenne, salt, onion, and sugar and simmer over medium-high heat for 30 minutes, until meat is falling off ham bone.
Add soaked and drained peas and salt pork and simmer over medium-low heat for 30 to 45 minutes.
Stir in the butter and sprinkle with chopped parsley.
Serve hot alone, or with rice or in a soup.

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