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
Servings: 4 servings
- 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.