I posted a black-eyed pea recipe a few New Years ago that was prepared in a slow cooker. This year I cooked them on the stove top
I spent New Years at Papa's this year so I made a small pot for us and his girlfriend. I found a package of fresh black-eyed peas so soaking them overnight was unnecessary and it made the cooking time a lot shorter.
My flavorings were onion, jalapeno, garlic and fresh thyme.
I let the vegetables sweat in a little olive oil
then I added this bad boy. Papa had a honey baked ham for Christmas and I cut the bone out of it. The honey baked ham bone made a milder broth than a smoked ham hock that I would normally use.
I added some broth, the thyme and the peas.
I threw in a handful of chopped up honey baked ham
After bringing everything to a boil the heat was turned down and the peas simmered about an hour until they were tender but not mushy.
I don't add any salt until the peas are done. The reason is that I never know how salty the ham or the broth may be. With this batch, I didn't have to add any at all.
Waiting on the corn muffins to come out of the oven so we can eat a little bit of good luck for 2016!
Serves 6 to 8
1/2 Tbsp. olive oil
1 small yellow onion
3 cloves garlic
1 large jalapeno pepper
1 large ham bone
5 cups chicken broth
3 sprigs fresh thyme
1 pound fresh black-eyed peas
3/4 pound honey baked ham
salt to taste
Mise en Place
- chop onion
- mince garlic
- remove seeds and veins from jalapeno and finely dice the pepper
- measure broth
- cube the honey baked ham
Heat Dutch oven over medium heat and add olive oil. Toss in the onion, garlic and the jalapeno. Allow to sweat for a few minutes; do not let them brown. Add the ham bone, broth, thyme, black-eyed peas and the cubed ham. Bring to a boil then turn heat to medium low and allow peas to simmer.
Check the peas for doneness after 1 hour. Allow to simmer longer if necessary. You want them to be tender but not mushy and falling apart. Serve with hot corn muffins.