Southern Style Black-Eyed Peas

Southern Style Black-Eyed Peas


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Make them as a side or main course. Whatever you choose, you can't go wrong with this recipe.

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Chicago, IL

Time needed

90 min cooking

Serving Size / Yield

6-8 servings


  • 8 Ounces Dried Black-eyed Peas
  • 4 Cups Water
  • 2 Cups Water
  • 2 Ounces Cooked, smoked lean ham, diced
  • 1 Green Onion, Finely chopped
  • 1/4 Teaspoon Salt
  • 1 Fresh Serrano Chile Pepper, seeded and thinly sliced
  • 2 Cups of White Long Grain Rice

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Start by rinsing black-eyed peas with cold water.
Combine peas and the 4 cups water in a large saucepan.
Bring to a boil, then reduce heat.
Let simmer for 2 minutes, then remove from heat.
Cover and let stand for 1 hour.
Put on pot of white long grain rice and cook for about an hour.
Drain and rinse peas, then drain again.
Return peas to saucepan and stir in the 2 cups water, ham, onion, salt, and serrano pepper.
Bring to a boil and reduce heat to medium/low.
Cover and simmer for about an hour or until peas are tender.
Serve with rice and beans on top.

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