This simple meal is perfect for cold weekday dinners.
There are some meals that transport you instantly to your childhood, this recipe does that for me. Growing up with a southern momma, blackeyed peas and cornbread was a staple, especially around New Years. I remember helping my mom and grandma sort the beans (something I had to teach my husband to do when we first cooked dried beans) and put them on to soak.
When I was asking my mom about the recipe she used while I was growing up, she informed me that she no longer had the recipe, and that the past few years she had been using the recipe on the back of the bag.
Through trial and error, I think I have recreated the recipe that I remember eating when I was young. This recipe is so easy to make and only has a few simple ingredient.
Ingredients:
• Ham
• Blackeyed Peas
• Onion
• Garlic
• Rubbed Sage • Cumin • Garlic Powder • Onion Powder • Salt and Pepper
I know that the onion powder and garlic powder seems redundant in this recipe, but trust me, it’s worth it!
How to Make Blackeyed Peas:
Start off the night before by sorting the beans. I usually do this by pouring a small amount of the beans on my counter and flatten them out. You are looking for small stones and bad beans. Once the beans have been sorted, rinse them twice and then cover with an inch worth of water and let them soak over night.
The next morning, drain and rinse the beans twice. This will make the beans more digestible and prevent any awkward social situations.
Heat oil in a Dutch oven or large soup pot and add the onion, sautéing until the the onions are translucent.
Once the onions are done cooking add the garlic and the spice. Cook until fragrant.
Add the ham and cook for a couple of minute making sure that the ham is mixed in.
Pour the beans into the pot and cover with water. I remember my grandmother using her finger, measuring to the second knuckle. I cover the beans with and inch of water, which is approximately 4 cups in my dutch oven.
Bring the beans to a boil before reducing them to simmer for about and hour and a half, or until the beans are soft. Add salt to the beans to your taste and enjoy!
Blackeyed Peas:
• 1/2 a medium onion
• 2 cloves garlic, minced
• 2 cups ham, chopped
• 1 pound bag Blackeyed peas
• 2 tsp rubbed sage
• 1 1/2 tsp cumin
• 1 1/2 tsp onion powder
• 1 1/2 tsp garlic powder
• salt and pepper to taste
Sort the beans, putting them into a pot and covering with water. Soak the beans over night before draining and rinsing twice.
In a Dutch oven or large soup pot heat some oil and add the onion, sautéing until the the onions are translucent.
Once the onions are done cooking add the garlic and the spice. Cook until fragrant.
Add the ham and cook for a couple of minute making sure that the ham is mixed in.
Pour the beans into the Dutch oven and cover with an inch of water or about 4 cups of water.
Bring the beans to a boil and then reduce to a simmer. Cook the beans until they are tender, about an hour and a half. Salt to your taste and serve!
Please share this recipe with your friends and family! See you soon!
~Rebecca
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