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Black-Eyed Peas and Rice

User Rating 4 Star Rating (3 Reviews)


Black-Eyed Peas and Rice
Black-eyed peas, also known as cowpeas, are cooked with ham and served with hot cooked rice.


  • 1 pound dried black-eyed peas, or cowpeas
  • 6 to 8 ounces salt pork, diced
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 pound cooked ham, cubed
  • 1 ham bone or large ham hock
  • black pepper, to taste
  • 1/4 teaspoon crushed red pepper flakes
  • dash Tabasco sauce


Pick over peas; rinse. Cover peas with cold water; bring to a boil, boil 1 minute, remove, and cover pan. Let peas stand for 1 hour.

Sauté salt pork until golden brown; add onion and garlic, and sauté until onion is tender.

Add the salt pork and onion mixture to the peas, along with the ham, ham bone or hock, and seasonings, adding enough water to cover. Bring to a simmer, cover, and simmer gently until peas are tender but not mushed, 1 to 2 hours. Remove ham from bone, chop, and return to peas. Taste for seasoning and adjust.

Cook rice separately. Mound rice on a platter and surround with peas.
Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Standard New Year's recipe, Member Droozer1218

I have made this recipe for the last decade. It is a good standard Hoppin' John recipe. Thick cut bacon can be used for the salt pork, but if bacon is used the salt can be cut back.

2 out of 2 people found this helpful.

See all 3 reviews

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