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, bring to a boil, turn off the heat, let the peas rest for an hour, and then start cooking. Cooking your beans in the soaking water results in more flavorful beans, unless you are concerned about digestive issues.