Black Eyed Peas
  • Dried black eyed peas
  • ½ Tablespoon of salt
  • 2 Tablespoons vegetable oil
  • 1 Tablespoons sugar
  • 1 Tablespoon black pepper
  1. Ham hock, piece of country ham, or ham bone with some meat still on it (optional - obviously you need to leave this out for vegetarians)
  2. Sort beans and soak overnight. Drain off soaking water and pour into pot, covering with water and leaving enough extra to prevent peas from cooking down. Add all other ingredients and cook for two to three hours, or until tender. Remove ham from pot and shred. Drain off peas and stir ham in. Serve hot. These are find if made the day before and reheated for your meal!
Recipe by Southern Plate at