Southern Black-Eyed Peas & Pan Fried Cabbage

Black Eyed Peas are true southern comfort food! These peas are loaded with diced ham, onions, stewed tomatoes, spices and chicken broth, and slow cooked to perfection with a ham bone. These peas are the most delicious start to a new year! 

In the South, black-eyed peas have long been thought to bring forth good luck if eaten on New Year's. No one knows for certain where the tradition came from, though it's thought to date back to the Civil War.

Having Black-Eyed Peas on New Year's is a Southern Tradition, Whether it's true or not, traditions are traditions and who wants to tempt fate. Eating Black Eyed Peas is considered good luck and greens or cabbage represent money and prosperity. So every New Years my family sticks to tradition and enjoys black eyed peas, cabbage and cornbread. 

My husband will eat the black eyed peas, but wont touch the cabbage. I love them both so I look forward to New Years Day, because this is one day that I never ever have to fight over food LOL. So, bring on the good luck and eat some black eye peas, don't forget the southern fried cabbage and skillet of cornbread. I hope everyone has Happy and Healthy New Year! 

I cook this pea recipe in the slow cooker, but they can also be prepared on the stove. Both cooking variations are included at the end of this post. Soak your beans to decrease the cooking time. Cover the peas with water and make sure there is enough water so the peas don't dry up. 

Add 2 - 3 tablespoons of salt per 2 quarts of water (this helps reduce and eliminate the gas). Stir the water before adding the peas. Soak the peas for at least 8 hours or overnight. In the morning drain and discard the water and rinse very well. Place the soaked black-eyed peas into a 6- 8 quart size slow cooker.  

Add the water broth, oil, garlic powder and pepper, onions, and pureed tomatoes (I pureed the tomatoes in the blender) before adding to the slow cooker. Add the ham hock or ham bone and cubed ham. Cover and cook on high for about 5 hours, turn to low and cook for an additional 1 1/2 - 2 hours or until peas are tender.

Ladle into bowls and serve with a wedge of cornbread and pan fried cabbage. 

Author: Tina Butler | Mommy's Kitchen

Southern Black Eyed Peas

Black Eyed Peas are true southern comfort food! These peas are loaded with diced ham, onions, stewed tomatoes, spices and chicken broth, and slow cooked to perfection with a ham bone. These peas are the most delicious start to a new year!

Cook time: 3 HourInactive time: 8 HourTotal time: 11 Hour

Ingredients

• 1 - (16 oz) package dry black-eyed peas
• enough water to cover peas for soaking
• 2-3 tablespoons salt (for soaking peas)
• 2 - cups low sodium chicken broth
• 2 - cups water (for cooking beans)
• 1 - tablespoon vegetable oil
• 1 - ham hock or ham bone
• 2 - cups cubed cooked ham
• pepper to taste
• 1 - pinch garlic powder
• 1/2 - 1 small onion, diced
• 1 - (14.5 ounce) can whole or stewed tomatoes (pureed)
• garnish with chopped onions, hot sauce, pepper vinegar or chow chow

Instructions

1. Sort through the black eyed peas and remove any bad peas or pebbles. Cover the peas with water (about 2 inches above the peas) you want to make sure there is enough water so the peas to not dry up.
2. Add 2 - 3 tablespoons of salt per 2 quarts of water (this helps reduce and eliminate the gas). Stir the water before adding the peas. Soak the peas for at least 8 hours or overnight. In the morning drain and discard the water and rinse the peas very well.
3. Place peas in large dutch oven or soup pot. Add the broth, 2 cups water, ham hock or ham bone, ham, onions, pepper, and garlic powder.
4. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot and then add the oil. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.
5. Remove the ham hock or ham bone and any meat of the bone and add to the peas. Ladle into bowls and serve.

Notes:

Slow Cooker Version:

You can also prepare the peas in your slow cooker. In a large dutch oven or soup pot, add 2 - 3 tablespoons of salt per 2 quarts of water (this helps reduce and eliminate the gas). Stir the water before adding the peas. Make sure you add enough water to cover the peas. Soak the peas for at least 8 hours or overnight. In the morning drain and discard the water and rinse the peas very well.  

Add the peas to a 6-8 quart slow cooker. Add the water, broth, onions, garlic powder, pepper, tomatoes, oil, ham hock or ham bone and ham. Stir well to mix. Cover and cook on high for 3-4 hours then turn the slow cooker to low and cook for an additional 1 - 2 hours or until the peas are tender. Remove ham hock or ham bone and pull any meat from the bone bone and add to the peas. Ladle into bowls and serve. 

https://www.mommyskitchen.net/2009/01/happy-new-year-black-eyed-peas-and.html

Images and text © Mommy's Kitchen

Did you make this recipe?

Tag @mommyskitchen on instagram and hashtag it #mommyskitchen

Don't forget about the cabbage. Click here to view my recipe for Pan Fried Cabbage. 

If you're looking for a good cornbread recipe try my mother in laws Mexican Cornbread.

This delicious Pepper-Jack Cornbread is also a nice addition.