Patti LaBelle Black-Eyed Peas Recipe
Cooking Patti LaBelle's black-eyed peas is like bringing a piece of the South right on in to your kitchen!You'll love how these beans soak up all the flavor from the seasoning and spices. Sooo nice.Be sure to use a smoked turkey leg for that authentic Southern taste, as it adds a rich, smoky depth that transforms the dish.Also, allow the beans to simmer long enough so they are tender but not mushy...that's the secret to a perfect texture.Read below for the rest of the secrets!
Servings: 6
Ingredients
- 1 lb. Black-Eyed Peas dried
- 2 tbsp. Olive Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 6 cups Chicken Broth
- 1 Ham Hock
- 1 tsp. Salt
- 1 tsp. Black Pepper
Instructions
- Soak the black-eyed peas overnight in a bowl of water.
- Rinse and drain them before starting the recipe.
- In a large pot, heat the olive oil over medium-high heat.
- Add chopped onion and garlic, sautéing until soft and translucent.
- Add the soaked peas to the pot, stirring to combine with onions and garlic.
- Pour in chicken broth, ensuring peas are fully submerged.
- Add the ham hock, salt, and pepper into the pot.
- Bring to a boil, then reduce heat to simmer, covering the pot partially.
- Cook peas for about 1.5 to 2 hours until they’re tender.
- Stir occasionally to prevent sticking, adding more broth if necessary.