In the Kitchen‎ > ‎Legumes‎ > ‎

Black-eye Peas


1lb.
dried black-eye peas (about 2½ cups)
2
med-large
onions, chopped coarsely
2

ham hocks
5
slices
bacon, cut into small pieces
1
fistful
garlic, chopped or minced
1
tsp
whole cumin seeds
1
pinch
curry powder
1
pinch
chili powder

tsps
liquid smoke
¼
cup
cognac
1
tbsp
worcestershire sauce

Pressure-cooker Method (quickest)
  • Rinse and clean peas. Set aside.
  • Sauté bacon and onions in a cast-iron skillet.
  • Transfer to pressure-cooker and add all other ingredients.
  • Add 3 cups water.
  • Add 1 tbsp olive oil to keep it from foaming and clogging the pressure valve (potentially saving you from a horrible explosion.)
  • Turn on heat.  Cook for 20 minutes after pressure-cooker seals.
  • Release pressure gradually, (i.e. let it cool down enough to release the pressure - don't release the valve!)
  • Remove ham hocks before serving.
Stovetop Method (longer, but tastier)
  • Rinse and clean peas. Set aside.
  • Put two cups of peas in a pot with 6 cups of hot water and bring to a boil.
  • Boil for two minutes, then remove from heat.
  • Leave for 1 hour to soak, then drain off water.
  • Sauté bacon in a cast-iron dutch oven or large pot.
  • Add onions, ham hocks, cumin, garlic, and curry powder, and continue to sauté untion onions are slightly translucent.
  • Add peas, liquid smoke, worcestershire sauce, salt (to taste) and 6 cups of water.
  • Boil 1½-2 hours.
  • Remove ham hocks before serving.
  • Feed the cooled ham hocks to chickens - it's fun to watch.
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