Southern Black-Eyed Peas or Hoppin’ John is a hearty, warm, and Southern dish. This blacked-eyed pea recipe is savory with a deep yet not too overwhelming flavor. A Southern traditional served on New Year’s Day to bring good luck, black-eyed peas are delicious any time of the year.

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#yummy #dinner #foodblogger #peas #ricenpeas #newyears #newyearsfoods

Ingredients
2 cups (16 ounces) black-eyed peas
¼ pound pork belly, sliced
¼ pound smoked turkey from wings, necks, or legs
¼ cup onion, diced
¼ cup sweet bell pepper, diced
2-3 teaspoons minced garlic
1 teaspoon fresh thyme, minced
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon thyme
1-2 teaspoons cayenne pepper or your favorite creole seasoning
6 cups chicken broth
***Note: I salt and pepper to taste at the end of cooking time.
Instructions
Quick Soak Method for preparing black-eyed peas
If you do not want to soak your black-eyed peas overnight, consider using the Quick Soak Method.
Fill your stockpot or Dutch oven with 8 cups of water.
Add the 2 cups of black-eyed peas.
Bring the peas to a medium boil for 1-2 minutes.
Turn off the peas and set the stockpot aside to cool, covering the peas with a lid.
Let the peas set for 1-hour. Use a timer.
After 1 hour the peas have cooled, drain the water and rinse the peas with cold water.
Place the peas in a bowl.

Time to prep for seasoning your black-eyed peas
In a large, heavy sauté pan, sauté chopped pork belly and smoked turkey until brown and crispy about 4-5 minutes, then add the onions, sweet bell pepper, garlic, thyme, granulated garlic and onion, and cayenne (Creole seasoning) and sauté for about 4-5 minutes, until onions are wilted and aromatic. You may substitute Creole seasoning for the cayenne pepper.
Then pour in the chicken or vegetable stock.
Mix and bring to a boil.
Reduce heat to a simmer and cook, covered, for about 90 minutes. (Maybe more or less. This is addressed in the video.)
Taste and adjust for seasonings with salt, pepper, and creole seasoning if needed. Serve over cooked rice.

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