Blackeyed Peas—Don’t Wait Until New Year’s Day for this One.
Cooks' Note
If frozen peas are used, thaw before beginning this recipe. For “instant” blackeyed peas, substitute 2 cans of cooked peas; eliminate the water and bay leaves from the recipe above, and cook, covered, for 30 minutes.
Recipe information
Yield
serves 8
Ingredients
3 quarts (12 cups) water
1 pound dried or frozen blackeyed peas
1 cup cubed cooked ham (not sugar-cured)
1 medium yellow onion, chopped
2 large stalks celery, chopped
2 cloves garlic, peeled
2 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
3 dashes Tabasco or other hot sauce (or more to taste)
Salt to taste
Preparation
Pour the water into a Dutch oven. Add the peas, ham, onion, celery, garlic, bay leaves, oregano, basil, and pepper. Bring to a boil over high heat. Reduce the heat to medium, and simmer, uncovered, for about 2 hours, until the peas are tender. Drain excess liquid, if any. Remove and discard the bay leaves, stir in the hot sauce, and salt to taste.
