Description
Juneteenth black-eyed peas are a soulful dish that celebrates culture and togetherness. Bursting with flavor, this hearty recipe features tender black-eyed peas simmered with smoky ham hock and vibrant vegetables. Each bite is a delightful reminder of heritage, making it perfect for gatherings and special occasions like Juneteenth. Enjoy the rich taste while honoring tradition with family and friends.
Ingredients
Scale
- 1 cup dried black-eyed peas (soaked overnight)
- 1 smoked ham hock (or turkey leg)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 green bell pepper (diced)
- 4 cups low-sodium chicken broth
- 1/2 tsp cayenne pepper (to taste)
- Salt and pepper (to taste)
Instructions
- Rinse the soaked black-eyed peas under cold water.
- In a large pot over medium heat, sauté the onion and bell pepper in oil until soft (about 5 minutes). Add minced garlic for the last minute.
- Stir in the smoked ham hock and drained black-eyed peas.
- Pour chicken broth over the mixture to cover by an inch; bring to a boil then reduce heat to low.
- Season with cayenne pepper, salt, and pepper. Simmer uncovered for about 1 hour or until peas are tender but not mushy.
- Remove the ham hock, shred any meat back into the peas, and serve hot with cornbread or rice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 1g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 25mg
Keywords: - For added flavor, consider incorporating diced carrots or celery. - To make this dish vegan, omit the ham hock and use vegetable broth; enhance with spices like smoked paprika.