Southern Black Eyed Peas and Neck Bones
A comforting Southern dish featuring black-eyed peas and neck bones, perfect for family gatherings and special occasions.
Ingredients
Main Ingredients
- 1 pound black-eyed peas, dried Rinse and soak overnight
- 1 pound neck bones Provides rich, meaty flavor
- 1 medium onion, chopped Adds sweetness and depth
- 2 cloves garlic, minced Enhances flavor
- 4 cups chicken broth Use gluten-free broth if necessary
- 2 tablespoons olive oil For sautéing
Instructions
Preparation
- Rinse the black-eyed peas thoroughly under cold water. Soak the peas overnight in ample water to soften them.
Cooking Base
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5-7 minutes.
Combine Ingredients
- Add the soaked black-eyed peas, neck bones, and chicken broth to the pot. Stir to combine.
Bring to a Boil
- Increase heat until the mixture boils, then reduce heat to low.
Simmer
- Cover and let simmer for about 1.5 to 2 hours, stirring occasionally, until the peas are tender.
Season to Taste
- Towards the end of cooking, taste and add salt and pepper as needed.
Final Touches
- Remove from heat and let sit for a few minutes to settle.
Serve
- Ladle into bowls and serve warm, optionally over rice or with cornbread.
Notes
Store leftovers in an airtight container for up to three days. Can be frozen for up to three months.