- 1 lb. dried black-eyed peas
- Salt pork (1- or 2-inch piece)
- 1 med. diced onion
- 2 cloves fresh garlic pulp (don’t slice)
- 1 stalk celery, sliced
- ¼ to ½ cup carrots cut into small chunks
- ¼ bell pepper, diced
- 1 can Rotel diced tomatoes and green chilies. For slightly spicy, use ORIGINAL. Otherwise, use MILD.
- 4 cans chicken broth, or use water
- 2 Tbls. chili powder
- Black pepper and salt to taste
- 2 cups cubed, cooked ham
Prepare black-eyed peas: Pour dried peas onto a flat surface. (Note: I use the kitchen table, using my hand to scrape the cleaned peas into a colander in my lap). Rinse under running water. Put into a heavy 6 qt. pot.
Add salt pork, onion, garlic, celery, carrots, bell pepper, can of Rotel and the broth or water. Add enough liquid to cover peas plus 2-4 inches of liquid above the peas, depending on how “soupy” you want them. They will swell somewhat as they cook, but not as much as pinto beans. Stir. Add chili powder, lots of black pepper, and start with 2 or 3 tsp. of salt. As the peas soften, taste and add salt as needed. Use less salt if using a chicken-broth base.
Bring to a boil, uncovered. Reduce heat. Cover partially and simmer about 25 to 30 minutes. Stir and check often for desired softness. Don’t overcook. Add ham, heat through and serve. Delicious with corn bread. Happy New Year!
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