Don’t reach for the can! Reach for the pot! Easy Black Eyed Peas make the classic Southern side dish both simple and even more delicious! Earthy, savory, and smoky with a creamy texture, Easy Black Eyed Peas pair wonderfully with traditional fare like hamhock or more unique main courses like steak or stuff salmon. It’s a flavorful, fun side dish that adds a unique texture and amazing taste to your dinner.
Ingredients• 1 pound dry black-eyed peas • 6 cups low-sodium chicken stock • kosher salt, to taste • freshly ground black pepper, to taste
Rinse the dry black-eyed peas, picking through them and discarding any foreign object. Small pebbles have been found in bags of beans and lentils, so double-checking is a worthwhile activity.
Dry the peas and pour them into a large bowl.
Add enough water to the bowl to cover the peas by at least 4 inches.
Cover the bowl and let them sit for at least 6 hours or overnight.
Drain the peas and rinse them under cold water.
Add the soaked and rinsed peas and the chicken broth to a large pot.
Over high heat, bring the broth to a boil then reduce the heat.
Cover the pot with a lid and let the broth simmer until the beans are tender, about 45 minutes. If necessary, add more broth while the peas are cooking to make sure they cook properly.
Season the peas as desired with salt and pepper and serve.