Cajun-Style Black Eyed Peas
Super easy
Cheap
Black Eye'd Peas are a favorite side dish in New Orleans during Festival. This recipe is from my father's restaurant there.
Prep
Cook
Wait
1d 1h
Ingredients
For
6
Serving(s)
Ingredients
| 2 lbs Dried Black-eyed peas |
| 2 lbs Ham hocks |
| 1/2 lb Bacon slices cut into pieces |
| 1/2 lg (Green or Red) Bell pepper (for color) |
| 2 cups Onions |
| 2 tbs Garlic Minced |
| 2 qts Chicken Stock |
| 2 tbs Vinegar (mild) |
| 1/2 tsp Thyme |
| 1 1/2 tbs Cajun Seasoning |
| 1 tbs Tabasco |
| 4 Bay Leaves |
| 6 Black Peppercorns |
| 1 tbs Dry Mustard |
| 1 tsp Sage |
| 3 lbs Ham cut into chunks |
Cajun-Style Black Eyed Peas Directions
- Rinse and soak peas overnight in water to cover.
- With a sharp knife score fat on ham hocks in ¼” deep slices. Place in large heavy stock pot and render fat. Remove ham hocks and reserve.
- Place bacon in pot and cook until crispy, then remove and reserve with ham hocks.
- Add bell pepper, onions and garlic to the pot and sauté until garlic is tender.
- Return the ham hocks and bacon to the pot.
- Drain the peas and discard the water, rinse peas and place in pot.
- Add chicken stock enough to cover.
- Add vinegar, thyme, Cajun Seasoning, Tabasco, bay leaves, peppercorns, dry mustard and sage to the pot.
- Add ham chunks
- Bring to a boil for ten minutes then reduce to low heat.
- Add enough stock or water to make sure the peas are covered during the 1½ to 2 hours cooking time.
- Salt & Pepper to taste
- Serve over rice.
Recipe notes
Submitted by Chef Lee Bordelon