Black-Eyed Peas With Onion

Oxmoor House
8 servings


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2 cups dried black-eyed peas
4 cups water
2 teaspoons salt
1/2 teaspoon pepper
1/4 pound salt pork
1 medium onion, finely chopped


Sort and wash peas; place in a Dutch oven. Cover with water 2 inches above peas; let soak overnight. Drain well.

Combine peas, water, salt, pepper, and salt pork in a Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until peas are tender. Serve with chopped onion.

Created date

February 2010