New Years Southern Style Black-Eyed Peas

Black-eyed peas, cooked down with the Trinity, some bacon, jalapeno, a ham bone or ham hock and a few seasonings, makes for a traditional southern meal.

Southern-Style Black-Eyed Peas

Unlike my red beans and rice and my butter beans, I don't find it necessary to pre-boil and soak most southern peas like black-eyed peas. They cook up good and tender without that step in my little ole opinion.

Course you go right ahead and do that if ya want. Cooking to me is all about individualizing recipes to suit your fancy, not somebody else's and everybody - even here in The South - cooks things a little bit different from one another anyway.

I never understand people who get all up in arms about the way other people cook! Course, we all may secretly think our way is the perfect and only way, because that's the way we learned it, but a proper southern lady or gentleman would never be so bold about it to say so, not in public anyways.) Oh my goodness the things that people say on Facebook these days - yes, on little ole recipe pages like mine. You'd think they didn't have a proper raisin' y'all! So if you like to pre-soak or pre-boil your beans, then I say go for it and nevermind what anybody else has to say about it.

Simply seasoned southern black-eyed peas, made with bacon, the Trinity of vegetables, ham hocks, jalapenos, bay leaves, salt, pepper and Cajun seasoning.

It's also okay to go ahead and pre-season these beans, unlike the larger ones. These are sooooo good!  Prefer Hoppin' John? While you're here, pop on over and check out this Black-eyed Pea Jambalaya - my Deep South's take on Hoppin' John.

Posted by Mary on January 1, 2009

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