1pounddried black-eyed peas, sorted and rinsed(see blog post about soaking)
1medium sweet onion, finely diced
1 cupTony Chachere's Bloody Mary Mix (optional - see note)
1(10-ounce) candiced tomatoes and green chilies
1tablespoonTony Chachere’s Original Creole Seasoning
1poundsmoked pork or turkey (ham hock, ham bone, turkey leg, turkey wing, etc.)
In a large pot or dutch oven with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent - about 5 minutes. Add the garlic and cook until fragrant - about 1 minute.
Add the broth, Tony Chachere's Bloody Mary Mix, peas, undrained tomatoes, Tony Chachere’s Original Creole Seasoning, and smoked meat. Stir to combine. Bring to a boil, then reduce to a simmer, cover, and cook, sitting occasionally, for about 1 to 1 1/2 hours or until the peas are tender. Add additional broth if needed. If desired, remove the meat, shred, and return to the pot. Add additional Tony Chachere’s Original Creole Seasoning to taste. Allow to rest about 10 minutes before serving.
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If not using Tony Chachere's Bloody Mary Mix, add 1 additional cup of broth.
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Find this recipe at https://southernbite.com/spicy-creole-black-eyed-peas/