Southern-Style Black-Eyed Peas

I have been making these Southern black-eyed peas for years and years, and they are always a big hit for family dinners! Don’t skip the cumin, which is the “secret” ingredient.

Step: 1

Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.

Step: 2

Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.

Step: 3

Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.

Per Serving: 228 calories; protein 11.8g; carbohydrates 13.5g; fat 13.9g; cholesterol 38.5mg; sodium 384.4mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do double-duty .