Black-eyed Peas
Celiac cooking has become a beautiful nightmare. Many ways to have tasteful food but effort is needed. I am thankful when I get into a rhythm with recipes and one flows into the next giving me some ease and variety.
Blackeye peas is one of those recipes. When I bake a ham, I will save the bone for this recipe. Sugardale brand hams is the local brand that’s labeled GF. I find them at Woodmans or Walmart.
Also be careful with your choice of peas. Cameilla is a certified GF brand I purchase on Amazon. I’ve tried brands with the only ingredient being blackeye peas and have gotten incredibly sick. Many companies share production lines and facilities with other gluten filled products. Taking the time to research will save yourself pain and money.
- 1 Ham Bone
- 1 lb bag rinsed blackeye peas (about 2 1/2 C)
- 4 cup Chicken Broth
- 4 cup Water
- 1 cup Diced yellow onion
- 1 cup Celery
- 2 bay leaves
- 1 tsp garlic powder
- 1/2 tsp onion salt
- 1/2 tsp Real salt
- 1/2 tsp black pepper
- 2 tbsp Extra Virgin olive oil
- 1 tbsp Bacon Grease (optional)
- 2 tsp minced garlic
Warm 2 tablespoons of extra light olive oil over medium/high heat in a large pot.
Add 1 cup diced yellow onion and 1 cup of diced celery. Sautée until softened and golden.
To this add 2 teaspoons of minced garlic and if you have it, bacon grease! 1 tablespoon works. Stir and cook 1 more minute. See how I freeze my bacon grease here.
Next add your ham bone, 1 Qt (4C) chicken stock and 4 cups of water. Cover and bring to a medium boil. It may seem like a lot of liquid, but your peas need time to soften and will absorb it. If I don’t have stock, I use 8 cups of water.
1lb bag rinsed blackeye peas(about 2 1/2 C)
2 bay leaves
1 t garlic powder
1/2 t onion salt
1/2 t Real salt
1/2 t black pepper
Reduce heat to medium low. Cover and simmer for 1 hour. Stir and check every 15 minutes or so. It’s very easy to burn peas. Adjust heat according to your stove and pan material. You want them to continuously low boil.
After an hour remove your ham bone. Cover your peas and continue to cook another 30-60 minutes. Your liquid should thicken and turn light brown, your peas soft but not mushy. While this is happening, cut the extra meat off of your ham bone.
Once peas are at your desired texture remove the bay leaves and add your chopped ham. Also taste and add more salt or seasoning if you need it. Peas take time to truly absorb any seasoning you add. Remember, you can add seasoning but you can’t take away. Mix and simmer a few more minutes.
Although this recipe is amazing, beans are tough on my celiac stomach. I usually freeze some or share with my family. If I freeze, I divide into portions for a quick lunch option and will eat with my lemon bread.