Southern Black Eyed Peas

16 oz Black eyed peas

8 cups water

1 lb smoked pork neck bones

5 tablespoons butter

2 teaspoons garlic salt

salt and pepper to taste

Soak dry beans half of the time packaging calls for.

So if it says 6 to 8 hours cut that in half to about 3 to 4 hours.

Bring water, neck-bones, and butter to boil.

Add garlic salt and salt and pepper. Be careful not to over do it. You can always add more salt later.

Add beans and bring to rolling boil, let them boil for about 20 minutes.

Turn stove down to medium high put a top on the beans and let cook for another hour. Remove top stir and let simmer 10-15 more minutes.

Serve on top of rice, I use brown.

This recipe is the perfect example of comfort food that’s good for you, well besides the neck bones, and that can’t be too bad considering you’re getting all that fiber and nutrients from the beans.

Southern Black Eye Peas

2013-12-19 10:04:49

An easy and simple classic southern black eye pea recipe that even the most hopeless of cooks can make without a problem.

Write a review

Save Recipe

Ingredients

16 oz Black eyed peas
8 cups water
1 lb smoked pork neck bones
4 tablespoons butter
2 teaspoons garlic salt
salt and pepper to taste

Instructions

Soak dry beans half of the time packaging calls for. So if it says 6 to 8 hours cut that in half to about 3 to 4 hours.
Bring water, neck-bones, and butter to boil.
Add garlic salt and salt and pepper. Be careful not to over-do it. You can always add more salt later.
Add beans and bring to rolling boil, let them boil for about 20 minutes.
Turn stove down to medium, put a top on the beans and let cook for another hour.
Remove top stir and let simmer for about 15 more minutes.

Notes