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Southern Style Blackeye Peas

Southern Style Blackeye Peas recipe image
This comforting Southern classic combines tender blackeye peas and fluffy rice simmered together with a flavorful ham hock. The dish develops a rich, smoky depth from the pork, balanced by the earthy sweetness of the legumes. It is a perfect weeknight meal or a traditional New Year&# 226;€™s Day dish symbolizing prosperity. The long simmering process melds the flavors beautifully, creating a cohesive, savory one-pot meal that is both filling and satisfying. Serve it straight from the pot for a rustic, home-style experience that warms the soul on chilly evenings.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 213.0
Dietary: Gluten-free
Description
This comforting Southern classic combines tender blackeye peas and fluffy rice simmered together with a flavorful ham hock. The dish develops a rich, smoky depth from the pork, balanced by the earthy sweetness of the legumes. It is a perfect weeknight meal or a traditional New Year&# 226;€™s Day dish symbolizing prosperity. The long simmering process melds the flavors beautifully, creating a cohesive, savory one-pot meal that is both filling and satisfying. Serve it straight from the pot for a rustic, home-style experience that warms the soul on chilly evenings.
Ingredients
  • 2 cup Blackeye peas
  • 1 cup Uncooked rice
  • 1/2 teaspoon Pepper
  • 1 small Ham hock
  • 8 cup Cold water
Directions
  1. 1
    Place the ham hock in a large pot and cover with 8 cups of cold water.
  2. 2
    Bring the water to a boil over high heat, then reduce heat to low to maintain a gentle simmer.
  3. 3
    Simmer the ham hock alone for 30 minutes to infuse the broth with flavor.
  4. 4
    Add the blackeye peas to the pot and continue simmering for 1 hour and 30 minutes.
  5. 5
    Stir in the uncooked rice and continue simmering for 45 minutes, or until the rice and peas are tender and most liquid is absorbed.
  6. 6
    Remove the ham hock from the pot and discard the bone.
  7. 7
    Chop the meat from the ham hock and return it to the pot, stirring to combine.
  8. 8
    Season with pepper to taste and serve hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 213.0kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.4g2%
Cholesterol 12.0mg4%
Sodium 333.2mg14%
Total Carbohydrate 34.3g12%
Dietary Fiber 7.2g29%
Sugars 7.1g
Protein 14.4g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, soak blackeye peas overnight and drain before cooking to reduce cooking time and improve digestibility.

If you prefer a spicier dish, add diced jalapeños or a dash of hot sauce during the simmering process.

This dish tastes even better the next day as the flavors meld further. Store leftovers in an airtight container in the refrigerator for up to 3 days.

To make this dish vegetarian, omit the ham hock and use vegetable broth instead of water. Add smoked paprika for a similar smoky flavor profile.

Adjust the amount of water slightly if your peas are older, as they may require more liquid to cook through properly.

Keywords: southern, blackeye peas, ham hock, rice, slow cook, simmered, comfort food, one-pot, legumes, smoky, traditional, hearty, vegetarian alternative, new years, prosperity, collard greens, cornbread, smoked pork, legume stew, family style
Read it online: https://www.chefs-mate.com/recipe/southern-style-blackeye-peas/