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Southern Black-Eyed Peas

Featuring: CSR-1TB Single Burner Range


  • 1 pound dried black-eyed peas, sorted and rinsed

  • 1 large onion, chopped

  • 2 tablespoons olive oil

  • 2 ounces sliced salt pork belly, chopped

  • 6 garlic cloves, minced

  • 2 bay leaves

  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon pepper

  • 1 carton (32 ounces) reduced-sodium chicken broth

  • 2 smoked ham hocks


  1. Add the black eyed peas, water and salt to large pot and bring to a boil. Boil for 2 minutes then remove from the heat. Cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside.

  2. In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer.

  3. Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired.

  4. Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop meat and return to pan. Discard bones. If desired, top with additional fresh thyme and serve with corn bread!

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