There is nothing like a nice hot bowl of black eye peas and corn bread to warm your belly in cooling seasonal months. Growing up, my mom would also make a variety of peas/beans including black eye peas, pinto, split pea (ham bone in of course!) and even great northern. Whatever the type, it was always mouth watering with every single bite. Of course you have to have it with cornbread (hot water the best) as it is just not the same without. Enjoy, enjoy, enjoy….it will be pealicous :O)
1 bag of black eye peas
4 cloves of chopped garlic
1 onion (your choice of variety) chopped
Smoked meat of choice
1 tsp celery seed
2 tbsp soul food seasoning
*this recipe makes a medium sized pot serving
Note: Before cooking the peas, you must prepare them by soaking them in water overnight. The directions for this should be on your package. You can also use the quick method of placing the peas in boiling water for two minutes and then let them soak for an hour.
Heat your pot to medium temperature. Add your smoked meat to the pot once it heats up (I usually use bacon if I am making a smaller pot. Other options include, ham hocks, smoked turkey, etc). Next add your chopped onions and stir around making sure they don't stick to the bottom of the pan. (you can also take the smoked meat out of the recipe to make it a fully vegetarian meal. In order to obtain the grease that the onions will cook in just add 2 tbsp of canola oil as a substitute). Once the onions are slightly tender, add about 4 ½ cups of water to the pot. Add your peas, dry seasonings and garlic to the pot and bring to a boil. Once the peas are boiling reduce the heat to medium low and allow to cook for about 1hr – 1hr ½. Peas are cooked to your liking/taste so feel free to reduce or increase the timing.
*Note - turning the heat down and allowing the peas to simmer for the last 30 mins allow for a gravy type liquor to form…yummmmy!
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