Black Eyed Peas by The Cajun Ninja

ham hock

🥗Healthier: smoked turkey leg

💰Cheaper: pork shoulder

Smoked turkey leg is lower in fat, while pork shoulder is more budget-friendly.

Heat a pot on low heat and melt 1/2 stick of butter.

In a separate pot, heat water on high until boiling.

Wash 1 pound of black-eyed peas in a strainer and place them in a bowl.

Chop 1 pound of smoked Tasso into chunks.

Add the Tasso to the pot with melted butter and raise the heat to medium. Sear for 5-10 minutes.

Once the water is boiling, add the black-eyed peas and stir. Cook for 10 minutes.

Remove the Tasso from the pot using a slotted spoon and set aside.

Add the chopped vegetables (green bell pepper, yellow onion, garlic, and celery) to the pot and sauté for about 30 minutes until soft.

Drain the black-eyed peas in a strainer, reserving some of the cooking liquid.

Add 32 ounces of chicken broth to the sautéed vegetables gradually, scraping up any browned bits from the bottom of the pot.

Add 2 cups of reserved pea juice to the pot.

Stir in the black-eyed peas and the seared Tasso.

Add 1 tablespoon of Cajun seasoning, 1/2 teaspoon of garlic salt, 1/2 teaspoon of black pepper, and 1 bay leaf. Stir to combine.

Raise the heat to high to bring to a boil, then cover and reduce heat to simmer.

Cook for 1.5 to 2 hours, checking at 1.5 hours for desired tenderness of the peas.

After cooking, remove the bay leaf and mash some peas against the pot walls if a creamier texture is desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary