Jodi Lea Stewart

Loving and Writing About the Southwest and the South

Jodi’s Black-Eyed Peas

*low-altitude recipe

  • 1 lb. dried black-eyed peas
  • Salt pork (1- or 2-inch piece)
  • 1 med. diced onion
  • 2 cloves fresh garlic pulp (don’t slice)
  • 1 stalk celery, sliced
  • ¼ to ½ cup carrots cut into small chunks
  • ¼ bell pepper, diced
  • 1 can Rotel diced tomatoes and green chilies. For slightly spicy, use ORIGINAL if you want it slightly spicy. 
  • 4 cans chicken broth, or use water
  • 2 Tbls. chili powder
  • Black pepper and salt to taste
  • 2 cups cubed, cooked ham

Prepare black-eyed peas: Pour dried peas onto a flat surface. (Note: I use the kitchen table, using my hand to scrape the cleaned peas into a colander in my lap). Rinse under running water. Put into a heavy 6 qt. pot.

Add salt pork, onion, garlic, celery, carrots, bell pepper, can of Rotel, and the broth or water. Add enough liquid to cover peas plus 2-4 inches of liquid above the peas, depending on how “soupy” you want them. They will swell somewhat as they cook, but not as much as pinto beans. Stir. Add chili powder, lots of black pepper, and start with 2 or 3 tsp. of salt. As the peas soften, taste and add salt as needed. Use less salt if using a salted chicken-broth base.

Bring to a boil, uncovered. Reduce heat. Cover partially and simmer about 25 to 30 minutes. Stir and check often for desired softness. Don’t overcook. Add ham, heat through, and serve. Delicious with corn bread.

Happy New Year!

 

 

One thought on “Jodi’s Black-Eyed Peas

  1. Oh my gosh, Jodi! I can’t believe I just came across this today–16 days into the NEW YEAR! I’m hoping this isn’t a sign that 2017 is going to be as haphazard and discombobulated as the previous year–when mail piled up, messages went unnoticed, and communications lay lost and impatiently dormant.

    This looks amazing and I’m right now going to get my black-eyed peas into a bowl to soak–because doesn’t everyone have dry bags of beans ready to go at moments like these, when a tantalizing recipe appears and must be immediately tested? I certainly do and I’m very excited to give this a whirl!

    As always , I love reading your posts–and your books–and wish you all things brilliant and beautiful in this shiny new year!

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