black-eyed peas


this girls favorite pea I think. I see it on the menu or hear it’s cooking at someone’s home and my stomach gets excited.

One pot has the ability to feed a crowd or create meals for another day. Super budget friendly!

Black-eyed Peas:

4 bags frozen black eyed peas
1 salt pork
Jalapeño peppers, for spicier peas


In large stock pot, empty the bags of blackeyed peas.

Fill pot of peas with water until water is above the peas. For me, I fill the pot 3/4 full.

Drop in salt pork and turn stove on to medium high. Heat until boiling. Cover and simmer for 4 hours. Stir every once in a while just to mix well.

Halfway through I salt and pepper for taste and add the jalapeños. I just cut my jalapeños in half, but the preference is yours.

Serve with a slice of cornbread. Enjoy!

If leftovers happen, once peas cool, store in gallon ziplocs and freeze until ready for use. Then thaw, cook and enjoy again.


Another way we will be enjoying these peas are over a bed of rice. Maybe white. Maybe yellow. But delicious and filling either way.


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