Black-Eyed Peas


This tasty side-dish recipe includes pork, rice, and black-eyed peas.

Black-Eyed Peas
Photo: Andy Lyons
Prep Time:
20 mins
Cook Time:
1 hrs 15 mins
Stand Time:
1 hrs
Total Time:
2 hrs 35 mins


  • 2 16 ounce package dried black-eyed peas

  • 12 cup water

  • 6 cup chicken broth

  • 6 cup water

  • 4 cooked smoked pork hocks (about 2 lb. total)

  • 3 stalks celery, sliced (1-1/2 cups)

  • 1 large onion, chopped (1 cup)

  • 1 large green sweet pepper, chopped (1 cup)

  • 5 cloves fresh garlic, halved

  • 2 tablespoon dried oregano, crushed

  • 1 teaspoon crushed red pepper

  • ½ teaspoon sea salt or salt

  • 5 cup cooked white or brown rice

  • 3 tablespoon snipped fresh oregano leaves

  • Bottled hot pepper sauce


  1. Rinse peas well; remove blemished peas. In 8- to 10-quart stock pot combine peas and 12 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain and rinse beans.

  2. Return peas to stock pot; add broth and 6 cups water. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.

  3. Meanwhile, in large skillet brown pork on all sides for 4 to 5 minutes to release juices. Add celery, onion, sweet pepper, garlic, oregano, red pepper, and salt. Cook and stir 5 to 7 minutes or just until vegetables are tender.

  4. Using tongs, carefully place pork hocks beneath simmering peas; add celery mixture to peas. Cook, covered, 30 minutes or until peas are tender, stirring occasionally. Remove hocks to cutting board; cool slightly. Cut meat from bones; discard bones. Chop meat and return to pea mixture. Stir together rice and fresh oregano. Serve pea mixture over rice mixture. Pass hot pepper sauce. Makes 10 (1-3/4-cup) servings.


Chill any remaining pea mixture in a covered storage container in the refrigerator up to 3 days. Reheat in a saucepan. Or, place any remaining pea mixture in a freezer container. Seal, label, and freeze up to 3 months. Thaw in the refrigerator and reheat in a saucepan.

Nutrition Facts (per serving)

489 Calories
6g Fat
80g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 489
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 21mg 7%
Sodium 1031mg 45%
Total Carbohydrate 80g 29%
Total Sugars 8g
Protein 30g
Vitamin C 13.6mg 68%
Calcium 121.2mg 9%
Iron 7.7mg 43%
Potassium 946mg 20%
Folate, total 346.7mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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