Something amazing happened this weekend, y’all! My Canadian, meat-and-potatoes husband ate black-eyed peas! And he LIKED them!!!
Husband doesn't like cooked vegetables. Well, he’ll eat corn and potatoes but they don’t really count in my book. And he’ll eat a salad or other raw veggies but that’s about it on the veggie home front. And it drives me bonkers!
I thought I might be able to lure him in to tasting black-eyed peas after he shocked me last week by actually eating some canned pinto beans. It was that last stretch before payday and I’d run out of fresh veggies to serve with supper so I heated up a can of pintos. Knowing how much he likes raw onion, I diced some up and put them on the pintos. He sat down and looked at his plate and immediately turned his nose up. I reminded him that he eats pintos in chili
and to just shut up and try them. And guess what? He cleaned his plate!
Figuring I might be able to cash in on the whole legume thing, I thought I’d press my luck with some black-eyed peas this weekend. And he ate those too!!! He’s going to have a healthy colon if it kills me!
Southern Style Black-Eyed Peas
1 pound dried black-eyed peas
1/4 cup butter
1 medium onion, finely diced
2 smoked ham hocks*
1-2 teaspoons salt**
1 teaspoon black pepper
Soak peas in 6 cups water overnight (10-12 hours). Drain peas, rinse well with cold water and then drain again. Set aside.
In a large stock pot or Dutch oven, sauté onion in butter until onion is translucent and tender. Add 4 cups water, ham hocks, 1 teaspoon salt, pepper and drained peas to pot. Cover and simmer over medium-low heat for 4 hours, stirring occasionally.
Remove ham hocks and trim off ham; discarding bones, cartilage and skin. Add ham pieces back to peas and stir. Add more salt to taste then simmer peas on low for one additional hour. If you have more liquid than you’d like, simmer on medium heat, uncovered, until liquid has reduced to your liking.
I usually serve mine over white rice with some fresh diced onion sprinkled on top but you can serve them on their own as well.
*Use ham hocks, a leftover ham bone or even a smoked turkey leg. If you can’t find or don’t have any of these, season with several drops of Liquid Smoke.
**The amount of salt you need really depends on how salty your ham hocks or other seasoning meat is. The peas will continue to draw salt from the meat as they cook. Start with 1 teaspoon and then salt to taste the last hour of cooking. I like mine on the salty side because I always serve them over rice, which is relatively bland.