Black Eyed Peas on Collard Greens
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Black-Eyed Peas with No Soaking

Eating Black Eyed Peas on New Year's Day is a Southern tradition.  There are hundreds of variations in cooking these peas.  I prefer Rancho Gordo's technique for bringing the peas to a boil before reducing the heat. 
Prep Time10 mins
Cook Time1 hr 50 mins
Total Time2 hrs
Course: Vegetables
Cuisine: American
Keyword: black eyed peas
Servings: 4 servings
Author: Sheila May


  • 1 pound black-eyed peas dry
  • 2 cloves
  • 1 ham hock (small) pork belly optional
  • 1 red onion (medium size) halved or whole
  • salt and pepper


  • Place UNSOAKED black-eyed peas in a pot of water with the whole onion and cloves and quickly bring to a boil.  
  • Once the water is boiling, boil briskly for 10 ro 15 minutes and then reduce heat to a simmer.
  • Cook until the peas are firm, but not mushy.   This depends on people's preferences, but the peas should be cooked with 90 to 120 minutes.  
  • Remove ham hock and onion.  Shred the ham hack meat off the bone and reincorporate into the black-eyed peas.  Discard the onion and cloves. 
  • Optional.  Garnish with sliced onions, jalapeno or dried red peppers.  Season with wine vinegar.