Creamy Black-Eyed Peas with Ham
Servings
8
Cook Time Passive Time
50minutes 1hour
Servings
8
Cook Time Passive Time
50minutes 1hour
Ingredients
Instructions
  1. Mise En Place: Prepare the peas. If you have the time (and forethought) to soak these overnight in cold water, please feel free. For those of us who might not have the peas the day before or the time, we can use the quick-soak method. Bring enough water to a boil in a saucepan to cover the peas. Add the the peas – if you need to add more water to get those peas covered make sure its hot water, I have an electeic kettle on my counter and will add hot water from that. Let the peas boil for two minutes, cover, remove from heat and let stand for an hour. Then drain and rinse and set aside. Chop all of your veggies and ham and get your ham hock or bone ready to go.
  2. Make the Trinity: Put the onion, garlic, celery, and garlic in a food processor and finely mince, or you can mince by hand if you didn’t get all of your workouts in for the week. The mixture needs to be finely minced so it will dissolve into the sauce. If the pieces are too chunky you’ll have chunks in the final dish, which is fine, it just won’t be as creamy.
  3. Cook the aromatics: In a medium stockpot, heat the olive oil over medium-high heat. Add the Trinity mixture and cook for a few minutes until soft and fragrant. Stir in the bay leaves, thyme, and country ham.
  4. Finish it off: Add the black-eyed peas, chicken stock, 1 cup of cold water and the ham bone. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover completely and cook an additional 20 to 25 minutes, or until the peas are tender. Remove and discard the ham bone, bay leaves and thyme stems. Season the peas with salt and pepper as needed and add the cajun seasoning if you’d like.
  5. Serve hot! Add a side of greens and my Sweet Golden Cornbread to roundout a traditional New Year’s Day feast.