A Pot Of Dried Beans Or Black-Eyed Peas
A hearty and flavorful dish of dried beans or black-eyed peas simmered with ham hock or side pork, perfect for comforting meals and suitable for family gatherings.
Ingredients
Instructions
- Pick over beans or peas to remove any bad ones; wash them.
- Put the beans or peas and the meat in a big pot and cover with water.
- Bring to a slow boil and cook for about 2 hours or until done.
- Add salt during the last hour of cooking.
- Serve with cornbread or biscuits.
Tips & Substitutions
For a richer flavor, consider adding aromatics like onion and garlic during cooking. You can substitute the ham hock with smoked turkey or even a vegetarian option like liquid smoke for a smoky taste. If you're short on time, canned beans can be used, but reduce cooking time significantly. Remember to soak dried beans overnight for better texture and cooking time.
Serving Suggestions
Serve this dish with warm cornbread or biscuits for a comforting meal. It also pairs beautifully with a side salad for a fresh contrast. For a heartier option, try serving alongside Cajun Pinto Beans(Single Dish Meal) for a flavorful spread. Don't forget to offer hot sauce or pickled jalapeños for those who enjoy a kick!
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water and warm on the stove over low heat until heated through. You can also use a microwave, but ensure they are covered to retain moisture and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of A Pot Of Dried Beans Or Black-Eyed Peas contains roughly 2 calories, with 0g protein, 0g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 488mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans for this recipe?
Absolutely! While this recipe is great for dried beans or black-eyed peas, you can experiment with other varieties like navy beans or kidney beans. Just adjust the cooking time as needed, since different beans may require more or less time to become tender.
How do I know when the beans are done cooking?
The beans are done when they are tender and can be easily mashed between your fingers. Check them during the last half hour of cooking to ensure they don't overcook. If they’re still firm, give them more time but check frequently to avoid mushiness.
Can I freeze the cooked beans?
Yes, you can freeze cooked beans for up to three months. Cool them completely before transferring to freezer-safe containers. When you're ready to use them, thaw in the refrigerator overnight and reheat gently on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).