📝 About This Recipe
A cornerstone of Southern hospitality, this dish represents the heart of Soul Food, traditionally served for luck and prosperity. The slow-simmered peas absorb the rich, salty essence of salt-cured fatback, creating a velvety pot liquor that is pure liquid gold. Infused with aromatic vegetables and a hint of spice, this recipe delivers a soulful depth of flavor that honors generations of home cooks.
🥗 Ingredients
The Legumes
- 1 pound Dried black-eyed peas (sorted and rinsed)
- 6 cups Water (for simmering)
The Flavor Base
- 1/2 pound Salt-cured fatback (sliced into 1/2-inch thick pieces)
- 1 large Yellow onion (finely diced)
- 1 medium Green bell pepper (diced)
- 2 Celery stalks (finely chopped)
- 4 Garlic cloves (minced)
Seasoning and Aromatics
- 2 cups Chicken stock (low sodium)
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1/2 teaspoon Crushed red pepper flakes (adjust for heat)
- 1 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Kosher salt (add only at the end)
- 1 tablespoon Apple cider vinegar (to brighten the flavor)
👨🍳 Instructions
-
1
Begin by sorting through the dried peas to remove any small stones or debris. Rinse them thoroughly under cold running water.
-
2
Place the peas in a large bowl and cover with 4 inches of water. Soak overnight, or for at least 6 hours, to ensure even cooking and better digestibility.
-
3
In a heavy-bottomed Dutch oven over medium heat, add the sliced fatback. Cook for 8-10 minutes, turning occasionally, until the fat has rendered and the pieces are golden brown.
-
4
Remove the fatback pieces and set them aside on a plate, leaving the rendered fat in the pot.
-
5
Add the diced onion, bell pepper, and celery to the pot. Sauté in the rendered fat for 5-7 minutes until the vegetables are soft and the onions are translucent.
-
6
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
-
7
Drain and rinse the soaked peas one last time, then add them to the Dutch oven with the sautéed vegetables.
-
8
Pour in the 6 cups of water and 2 cups of chicken stock. Return the browned fatback to the pot.
-
9
Add the bay leaves, dried thyme, crushed red pepper, and black pepper. Do not add salt yet, as it can toughen the skins of the peas.
-
10
Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
-
11
Simmer gently for 60 to 90 minutes. Check at the 1-hour mark; the peas should be tender but not mushy.
-
12
Once the peas are tender, remove the lid. Use a wooden spoon to mash a small spoonful of peas against the side of the pot to thicken the liquid.
-
13
Stir in the apple cider vinegar and taste. Add salt now, starting with 1 teaspoon and adjusting based on the saltiness of the fatback.
-
14
Let the peas sit for 10 minutes off the heat before serving to allow the flavors to fully meld.
💡 Chef's Tips
If you cannot find fatback, a thick-cut smoked bacon or a smoked ham hock makes an excellent substitute. Always wait until the very end to salt your peas, as salt added too early prevents the legumes from softening properly. For a thicker 'pot liquor,' simmer with the lid off for the final 15 minutes of cooking. If you are in a hurry, use the 'quick soak' method: boil the peas for 2 minutes, then let them sit in the hot water for 1 hour before draining and proceeding. Leftover peas taste even better the next day as the starches and fats continue to harmonize.
🍽️ Serving Suggestions
Serve alongside warm, buttery skillet cornbread for soaking up the pot liquor. Pair with slow-braised collard greens seasoned with smoked turkey. Serve over a bed of fluffy white long-grain rice for a classic 'Hoppin' John' style meal. Accompany with a side of crispy fried catfish or smothered pork chops. Offer a bottle of hot pepper vinegar at the table for guests who want an extra zing.