Black Eyed Peas


Black Eyed Peas

  • Author: Dina


Units Scale
  • 1 pound dry black eyed peas
  • smoked ham hock, or pieces of ham
  • 1 medium onion
  • 4 cloves garlic
  • 12 ounces beer (pilsner or lager)
  • 3 tablespoons olive oil
  • 2 medium carrots
  • 2 stalks celery
  • 1 quart chicken stock
  • 1/2 teaspoon Tabasco sauce
  • salt, to taste
  • pepper, to taste
  • 1/2 teaspoon dried thyme
  • parsley, for garnish


  1. rinse and soak black eyed peas overnight
  2. drain and rinse beans; set aside
  3. dice onion
  4. mince garlic
  5. dice carrots and celery
  6. heat olive oil in pot on medium-high
  7. place ham pieces/ham hock in the pot; cook 2-3 minutes
  8. add onions; cook 2 minutes until translucent
  9. add garlic; cook 1 minute
  10. add carrots and celery; cook 4-5 minutes
  11. add black eyed peas
  12. pour in beer
  13. add Tabasco, thyme, and salt and pepper
  14. pour in chicken stock
  15. bring to a boil, then lower heat and simmer for 45 minutes or until black eyed peas are soft
  16. serve over rice; garnish with parsley

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