Spicy Black Eyed Peas by Mom De Cuisine
This time last year.
This time last year we had celebrated Christmas early because the movers were coming to pack us up on the 26th.
This time last year we were back to living in a hotel for the foreseeable future after we said goodbye to our Arabian villa and until we found our Spanish casa.
This time last year we were saying goodbye to our friends in Bahrain and wondering what kind of friends awaited us in Spain.
This time last year we had no idea the kind of roller coaster the year would bring.
This time last year we were eating our final shawarmas and drinking our last lemon-mint juices instead of making our own New Year’s meal.
And so this time, this year we’ve gone back to tradition and enjoy a pot of homemade black eyed peas for luck-because in the uncertainty of life, good and bad, who knows what we will be saying this time, next year.
Spicy Black Eyed Peas Recipe
Prep time 15 minutes
Cook time 3 hours
Total time 3 hours, 15 minutes
Meal type Main Dish, Side Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
- 1 bag Dried Black Eyed Peas
- 2 tablespoons Olive Oil
- 1 Large Red Onion (Sliced)
- 1 Medium Ham Bone
- 2 tablespoons Garlic Powder
- 2 tablespoons Onion Powder
- 1 tablespoon Smoked Paprika
- 1 tablespoon Red Pepper Flakes
- Rice (for serving)
- Fresh Thyme Sprigs (to garnish)
- 4-5 cups Vegetable Stock
Soak the peas in water overnight
Warm Olive oil over medium-high heat in a dutch oven. Sautee the onions until soft, 3-5 minutes.
Add the peas, spices, and ham bone to the pot. Cover with the stock and bring to a boil.
Reduce heat to low and cover. Allow peas to simmer 2-3 hours or until they are soft.
Remove the ham bone and cut meat off, discarding the fat and bone. Return the meat to the peas and stir. Taste and adjust seasoning if necessary.
Serve with rice and thyme to garnish.