Featuring tender smoked neck bones, onion, bell pepper, and celery, and seasoned to perfection.

HOW TO COOK BLACK EYED PEAS

DETAILS...

Black Eyed Peas is a Southern classic, featuring smoked neck bones, onion, bell pepper, and celery. 

INGREDIENTS

– Water – Smoked neck bones – Chicken bouillon – Bay leaf – Vegetable oil – White onion – Green bell pepper – Celery – Garlic – Creole seasoning – Kosher salt – Black pepper

1

In a large pot, combine water, smoked neck bones, chicken bouillon powder, and a bay leaf. Put it on high heat and bring it to a boil. Simmer for 2 to 3 hours.

PREPARE BROTH

2

Heat oil in a skillet; add onion, bell pepper, and celery. Cook until softened, then set aside. Check broth and add seasoning if needed. 

SAUTE VEGGIES

3

Add black eyed peas, veggies, and garlic. Simmer for 1 to 1 1/2 hours, taste, and adjust seasoning as needed.

COMBINE & SIMMER

4

Ladle peas into bowls. Add smoked meat on top, add broth to bowls. Serve over rice.

ENJOY

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