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Southern Style Black-Eyed Peas

Yields1 Serving

 1 lb Dried Black-Eyed Peas
 4 cups Chicken Broth
 ¼ cup Butter
 1 Medium Onion, finely diced
 2 Ham Shank
 12 tsp Salt
 12 tsp Pepper
1

Soak peas in 6 cups of water overnight (10-12 hours). Drain peas, rinse well with cold water, and then drain again. Set aside.

2

In a large crock pot or Dutch oven, sauté onion in butter until onion is translucent and tender. Add broth, ham shank, salt, pepper, and drained peas to the pot. Cover and simmer over medium-low heat for 4 hours, stirring occasionally.

3

Remove ham shanks 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.

4

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. Enjoy!