Lucy Moye's Black-Eyed Peas Recipe - Cooking Index
Lucy Moye's Black-Eyed Peas Recipe - Cooking Index
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I can't imagine anybody who doesn't like blackeyed peas! But you have to season them right. (I'm not sure I'd like them either if I had to follow a low-salt diet.) The traditional way at our house was to soak overnight (of course), then cook all day with a whole mess of sliced hogjowl in it ('cause the hogjowl that was cooked in the peas was always better than that cooked with the collards or turnip greens, somehow). Then salt to taste, and right at the end, stir in a little bit of sugar. (My grandmama swore you had to add the sugar to bring out the taste.)
When it's not New Year's, so we're not having hogjowl, I cook them in chicken bouillon (actually, I cook most everything in chicken bouillon), with a tablespoon of canola oil added to the water, and instead of the sugar I use Equal. (Probably the half-teaspoon or so of sugar you add wouldn't make any difference, but every little bit helps--My mama, who is the family cook for New Year's, has got to the point of microwaving the hogjowl to take out the fat, which has naturally reduced most of our interest in it, which I think was her intention!) Personally I prefer the fresh or frozen kind to the dried ones, but you still have to cook them all day (I never figured out what kind of person could eat blackeyed peas cooked for "ten minutes or until tender"!)
Source:
Lucy Moye
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