Mashed Black-Eyed Peas

This would make a good dip as well, just add cheese

This would make a good dip as well, just add cheese

This recipe was inspired by a dish at one of our favorite new restaurants. They always have a great spin on classic Southern ingredients like the humble black-eyed pea. If you haven’t cooked with them before here’s something to know, no soaking is required. These babies cook fast. Of course cooking them to a mash takes longer. This pairs well with duck or pork.

Mashed Black-Eyed Peas

  • 1 cup dried black eyed peas
  • 1/2 medium onion, diced
  • 3/4 cup diced, cooked ham hock
  • 14 oz beef broth
  • 1 cup water
  • 2 bay leaves
  • olive oil
  • salt/pepper

Saute onion in a medium sauce pan with olive oil until tender. Throw in beans and meat and toss to coat. Add liquids and bay leaves. Bring to a boil then reduce heat to a simmer and cook until beans are tender, about 30 minutes. Use a potato masher to mash the beans and cook down another 10-15 minutes. If you need to add a bit more water to keep the mix from drying out, do so. Adjust seasoning, drizzle in a bit more olive oil and serve warm.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Pork, Recipes, Sides and tagged , , , , , . Bookmark the permalink.

3 Responses to Mashed Black-Eyed Peas

  1. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  2. TasteFood says:

    Yum, I know the British mushy peas – this is better.

  3. Pingback: Sunday Suppers: Lucky New Year | Rufus' Food and Spirits Guide

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