Ready in 45 minutes
Black-Eyed Peas were brought to America with slaves from Africa and became popular in the Civil War days during the battle of Vicksburg. The Black Eyed Pea was referred to back then as "cow peas", as that is what was fed to the cows. During the Civil War, when Vicksburg was under siege by the Union Army, the people were forced to eat the "cow pea." Since then, the black eyed pea has become a popular, traditional food of the South. This uniquely Southern recipe for black eyed peas is lip-smacking good and full of flavor! Its funny how some kids grow up loving foods other kids wouldn't eat on a bet. So it was with me and black eyed peas. My mom's version, this dish was adjusted to my dad's taste, achieving some seriously delectable results...and becoming one of my all-time favorites.
"We made this a few days ago. We didn't stray from the recipe at all except for putting it in the slow-cooker as we didn't have time to babysit it. It turned out with a beautiful soup consistancy without adding more stock. We both agreed on one thing, this is one of the tastiest dishes we have ever had. Thank you once again Sqrishka."- Mr_D
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Top-ranked recipe named "Black-Eyed Pea Stew"
Wash peas, spread out on towel and check for derbies (you don't have to soak the peas). With a sharp knife, score the skin and fat on the ham hocks with 1/4-inch-deep slashes.
Heat the oil in a large heavy stockpot over medium-high heat. Saute the onions, bell peppers and jalapeno peppers, stirring often, until softened, about 4 minutes. Add the ham hocks, garlic, salt, black pepper, cayenne, and bay leaves. Cook, stirring often, for 2 minutes. Add the black-eyed peas and stock. Bring to boil over high heat. Reduce the heat and bring down to a medium simmer, cooking uncovered for about 15 minutes.
In the meantime, slice the sausage into 1/2" pieces and brown in a heavy skillet. (If using bacon, don't cook it until it's crisp.) Add sausage to the beans, continue a medium simmer, uncovered, stirring occasionally, for about 45 to 60 minutes more, or until the peas are creamy and tender (skim off any foam that forms on the surface). Add additional stock if necessary.
Remove the bay leaves and discard. Cut the meat from the ham hocks, discarding the skin and bones. Return the meat to the pot, stir in the parsley and heat through, about 5 minutes. Check seasonings. Serve with cooked long-grain white rice, corn bread or corn muffins.
May be served over rice as a main course, as a side dish, or thinned with ham or chicken stock and served as a soup, as desired.
Yield: 6 to 8 servings
The naturally smoky flavor of black-eyed peas blends well with a wide range of smoked meats and sausages, not just the traditional choice of pork. Try any one, or combinations of your favorits, e.g., smoked turkey wings, legs, or sausage, smoked beef ribs, etc.
If available, be sure to use your own homemade stock for the richest most flavorful results.
By the way, the black eyed pea is not actually a pea at all, but is in the lentil family.
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Dukedev06 5 months agoMy family liked it but me not so much
Bmc11 6 months agoI've made this twice, almost exactly as written and its awesome. It's low cost, not too much prep, especially if you use frozen prechopped veggie mix (I thaw it and drain it, so that it doesn't add extra water) sotasty, and a little goes a long way. I add about a teaspoon of worchestichise sauce also.
Clorice317 1 year agoI made this the other evening for my family. They absolutely loved it. Very flavorful. Will definitely make this again. Thanks for sharing such a great recipe.
Riverfox57 1 year agoFantastic! Made it on New Year's Day. Didn't have a ham hock, but tasted good with a couple of slices of ham left over from Christmas! A keeper! Won't wait a year to make them again!
karenvarasmendez 1 year agoI made this for New Year's Day and it was fabulous. I followed your recipe exactly but left out the optional jalapenos (we don't do hot). Thanks for a great recipe.
navyladee 1 year agoI made this dish today for New Year's day (old southern tradition). This turned out awesome!! My family enjoyed this very much :-)
chefkevykev 1 year agoSorry about that ending but you should try it with turkey necks and greens on the side but please don't forget about the traditional corn bread muffins!!!! Wooooo
joshualindsley 1 year agoAwesome recipe, thanks!
gothdragon 1 year agoMade this using smoked sausage from a local meat shop. This tastes so good,it makes my tongue want to lick my brains out! lol Thanks for the great recipe!
Stacyarcher 1 year agoVery good will make again. Next time will add some scotch bonnet peppers for a kick
beyette 1 year agoYUMMM!! Fantastic recipe! I used smoked ham hocks but everything else stayed the same. Love all your recipes; thank you so much for sharing them with us!
Emmylil 1 year agoThis is how I make my red beans & rice (I'm from New Orleans) except I use celery instead of jalapeño. Came out excellent! Will make this again as it's easy and my kids eat it!
IcingDeath360 1 year agoThis is one awesome stew... I highly recommend it :)
DaddyBlues 2 years agoYou know, I really can’t think of anything I would do differently. This black-eyed pea stew was extremely easy, and equally delicious. I used our home-made ham stock made from smoked hocks.
YungB 2 years agoSo delicious and easy to do. I used smoked turkey wings in place of the ham hocks. The rest of the recipe is the same...thanks for sharing your recipe.
Athomebarbie 2 years agoGreat new year's day dish or cold weather stew. Delicious! Full of flavor! We will make it again. We followed the recipe. Next time we might throw in a can of diced tomatoes for fun.
nathanmena 2 years agoDelicious, rich flavor! It's a keeper!
chefhoward76 2 years agoThis is SUCH a tasty meal! We made it for dinner this past weekend and there wasn't a bit leftover. I was pleasantly surprised, even our picky ones (the kids) ate every bite. It was easy to make and the flavor was really, really good.
Mr_D 3 years agoWe made this a few days ago. We didn't stray from the recipe at all except for putting it in the slow-cooker as we didn't have time to babysit it. It turned out with a beautiful soup consistancy without adding more stock. We both agreed on one thing, this is one of the tastiest dishes we have ever had. Thank you once again Sqrishka.
sagerhenri 3 years agoVery tasty. I used olive oil (healthier), pinto beans (it was what I had), left out the jalapenos and I cooked the rice into the stew last 1/2 hour. I can't wait to make it with the real recipe!