How To Cook Black-Eyed Peas
Black-eyed peas cooked with salt pork and jalapeños
- Cook Time: 1 hour
- Total Time: 1 hour
- Yield: 6-8 1x
Ingredients
Scale
- 1 lb frozen blackeyed peas
- 4 oz (1/4 lb) salt pork or bacon, diced
- 1–2 jalapenos, minced
- 1 small tomato, diced (about 1/2 c)
Instructions
- Fry the salt pork or bacon in a pot for about 4 minutes until some of the fat is rendered and it’s starting to crisp up.
- Add the peas and stir them around to coat in grease.
- Add the pepper and tomato.
- Add enough water to just cover the peas and slap a lid on that puppy.
- Bring to the boil, reduce heat, simmer 45 minutes.
- Serve with hot sauce. Them will be the best black-eyed peas you ever put in your mouf.
Notes
To Use Dried Peas: Follow the instructions above for 1 pound dried peas, but add twice as much water to cover the peas. Bring to boil, then simmer 1 1/2 hours until very tender and almost falling apart.
Find it online: https://hilahcooking.com/how-to-cook-black-eyed-peas/