Southern Black Eyed Peas and Neck Bones
A traditional Southern dish combining dried black-eyed peas and neck bones, simmered to perfection for a hearty and comforting meal.
Ingrédients
Main Ingredients
- 1 pound black-eyed peas, dried Rinse and soak overnight
- 1 pound neck bones
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth Substitute with vegetable broth for a vegetarian option
- 2 tablespoons olive oil Can substitute with coconut or avocado oil
- to taste Salt and pepper Adjust according to preference
Instructions
Preparation
- Rinse the black-eyed peas under cold water and soak them overnight.
Cooking
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent, about 5-7 minutes.
- Add the soaked black-eyed peas, neck bones, and chicken broth to the pot. Stir to combine.
- Bring the mixture to a rapid boil.
- Reduce heat to low, cover, and let simmer for 1.5 to 2 hours until the neck bones are tender and the peas absorb the flavors.
- Check for tenderness periodically and season with salt and pepper to taste.
- Remove from heat and let sit for a few minutes before serving.
Serving
- Serve warm, ideally with cornbread or over rice.
Notes
This dish is traditionally served on New Year's Day for good luck and is versatile enough for family gatherings or casual dinners.