Description
Experience the rich heritage and flavors of Juneteenth with this comforting black-eyed peas recipe. Creamy and savory, each bite brings a delightful blend of smoky ham hock, aromatic onions, and fragrant garlic. Perfect for summer celebrations or cozy family dinners, this dish nourishes both the body and the spirit while connecting you to a meaningful cultural tradition.
Ingredients
Scale
- 1 cup dried black-eyed peas (soaked overnight)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 smoked ham hock (or turkey for a lighter option)
- 4 cups low-sodium vegetable broth
- 2 bay leaves
- 1/4 tsp cayenne pepper
Instructions
- Rinse and soak the black-eyed peas in water overnight.
- In a large pot over medium heat, add oil and sauté the chopped onion and minced garlic until golden brown (about 5 minutes).
- Add the soaked peas and smoked ham hock, stirring well.
- Pour in vegetable broth to cover by an inch; add bay leaves and cayenne pepper. Bring to a gentle boil.
- Reduce heat to low and simmer for about 60 minutes until peas are tender, stirring occasionally.
- Remove the ham hock before serving. Enjoy warm with cornbread or rice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 1g
- Sodium: 490mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg