LUCKY BLACK-EYED PEAS
Looking for a way to "kick up" those black-eyed peas you eat on New Year's day for good luck? This recipe was a prize winner in a recipe contest held by our state newspaper years ago. They called this the "peppiest, meatiest, best mess o' black eyes you're likely to taste!" Frankly, I am not a black-eye fan, but this recipe is so sensational, I gobble it up! I like it best served over cooked rice for a delicious meal. On New Year's Day, however, everyone will want just enough to guarantee good luck for the year to come.
Provided by Lorraine of AZ
Categories Ham
Time 3h30m
Yield 15-30 serving(s)
Number Of Ingredients 12
Steps:
- Saute chopped onions in oil in a 3-quart sauce- or soup-pot; set aside.
- Sort peas carefully to remove stones and dirt, rinse well. Dump peas in pot with onion; add half the garlic cloves and the ham hocks, bay leaves, chopped parsley, cayenne pepper, Tabasco sauce and black pepper.
- Cover with water; cook on high until just boiling, and turn down heat to low, to simmer. Add HOT water as necessary to keep peas covered. Stir occasionally.
- Cut smoked sausage into 3/4-inch slices, then cut slices in quarters. After peas have simmered for about 1-1/2 hours, remove ham hocks and set aside to cool. Add sausage and remaining garlic. (It is not necessary to cut up garlic. It'll fall apart -- and your fingers won't smell for days.) When ham hocks have cooled enough to handle, remove skin and discard. Remove meat from bones and gristle from meat. Shred meat and return to pot. Return large bones to pot. Cook on low for another hour or until peas melt in your mouth, keeping them covered with water and stirring as needed to prevent sticking. Peas should be like a bean soup with plenty of liquid, or you can smash up a few peas to create a smooth, thick consistence.
- Carefully, salt to taste. Remove bay leaves and bones. Serve with a dash of vinegar (malt, if possible) and steamed white rice (to cool the palate -- optional). Makes 30 1/2-cup servings. Recipe may be halved. Do not freeze leftovers.
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Naim Rassoull
[email protected]I'm not sure what I did wrong, but my peas turned out bland. I guess I'll try again.
Cindy Ramirez
[email protected]This recipe is a staple in my household. I make it at least once a month.
Sita Budha magar
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it.
Hakim Zada
[email protected]I'm allergic to pork, so I used turkey bacon instead. It turned out great!
RODRO Hossen
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
Wycliff Orenge
[email protected]I'm not a big fan of black-eyed peas, but this recipe changed my mind. They were so creamy and flavorful.
Armaghan Kakar
[email protected]This recipe is a great way to use up leftover ham.
Yasir Mehmood
[email protected]I followed the recipe exactly, but my peas turned out mushy. Not sure what went wrong.
Elias Mozumder
[email protected]These black-eyed peas are so delicious! I especially like the addition of the bacon.
Baized
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. Everyone loves the combination of flavors.
Adeel Ahmed Sheikh
[email protected]This recipe was a hit! The peas were cooked perfectly, and the seasoning was flavorful without being overpowering. I will definitely be making this again.