Step by step

Method

4 steps

1. 1

   If using dried: rinse 1 pound black-eyed peas and soak overnight (or quick-soak — boil 2 minutes, rest 1 hour), then drain. If using canned: drain and rinse 2–3 cans (about 4–5 cups). Dice 1 onion; mince 3 garlic cloves. Optional smoked meat: ham hock, 4 oz diced ham, or 2–3 slices bacon chopped.

2. 2

   In a heavy pot, cook bacon or ham in a little oil over medium until it renders and browns, 5–8 minutes. Soften onion in the fat 5–6 minutes; add garlic 30 seconds. Stir in peas, 4–5 cups chicken stock or water (cover by about an inch), 1 bay leaf, ½ teaspoon black pepper, ½ teaspoon smoked paprika or thyme, and a pinch of cayenne. Salt lightly if your ham is salty — you can fix salt later.

3. 3

   Bring to a boil, then simmer gently uncovered or partly covered 45–75 minutes for dried (20–30 for canned) until peas are creamy-tender and the broth tastes rich. Stir now and then; add water if they get dry. Mash a spoonful of peas against the pot to thicken if you like it pot-likker style.

4. 4

   Taste for salt, pepper, and heat. Fish out the bay leaf and bone if you used a hock. Serve over rice with greens or cornbread. You want creamy, smoky black-eyed peas in a savory pot liquor — not chalky undercooked peas or a bland watery soup.