🥣 Classic Black-Eyed Peas

Instructions

1. Prepare the peas
   • If using dried black-eyed peas, rinse and soak overnight (or quick soak: boil 5 minutes, then sit 1 hour).
2. Cook the peas
   • In a large pot, sauté onion and garlic until soft.
   • Add ham hock or bacon and cook briefly.
   • Add peas, water or broth, and seasonings. Bring to a boil, then reduce heat and simmer 45–60 minutes, until peas are tender.
3. Adjust seasoning
   • Remove ham hock, shred meat, and stir back in if using.
   • Taste and add salt, pepper, or spices as needed.
4. Serve
   • Serve hot as a side dish or over rice for a hearty main meal.

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🌟 Tips

• Southern-style flavor: Add a dash of hot sauce or a smoked paprika for extra depth.
• Vegetarian version: Omit ham hock and use vegetable broth with smoked paprika.
• Make-ahead: Flavors improve if made a day ahead and reheated.

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Ashley, I can also give you a black-eyed pea salad version that’s light, fresh, and perfect for summer or potlucks. Do you want me to share that?