Ingredients
Equipment
Method
- Add the dried black-eyed peas to a large bowl and cover with cold water. Let them sit for 2-3 hours.
- In a large, heavy pan, saute chopped bacon until brown and crispy, 5-6 minutes.
- Add in the ham hocks and saute for 5 minutes.
- Add the onions, celery, garlic, thyme, and bay leaf and saute for about 3-5 minutes until the onions are wilted.
- Pour in the chicken broth or water.
- Drain the soaked beans, rinse, and place them in the pot. Season with Creole seasoning, salt, and pepper to taste. Stir and bring to a boil.
- Reduce heat, and simmer, covered, for about 30 minutes while stirring occasionally, or until the beans are tender and have the desired consistency.
- Add the fresh chopped spinach.
- Add more stock or water if your beans become thick and dry. The texture of the beans should be soupy.
- Remove the bay leaves and adjust seasoning if needed. Serve with fresh bread.
Nutrition
Notes
Soak the beans in cold water with three tablespoons of salt for 3-4 hours before cooking to soften the beans and add more flavor. You can skip soaking them if you’re rushed, but they’ll typically take ten more minutes to cook. Alternatively, do a quick soak: cover your black-eyed peas with at least two inches of water and bring them to a boil. Turn off the heat, let the peas rest for an hour, and start cooking. Cooking your beans in the soaking water results in more flavorful beans.