Drunken Black Eyed Peas Recipe

Drunken Black Eyed Peas Recipe

This drunken black eyed peas recipe requires an entire day of cooking, which makes it the perfect dish for New Years Day, and College football games. Although it’s often enjoyed as a New Years day accompaniment, you can also serve it over rice and enjoy it during those cold winter months!

This recipe is property of GreatChefRecipes.com

Ingredients:
1 lb. dried black eyed peas
2 cups chopped onion
2 cups chopped celery
5 large garlic cloves
1.5 lb. ham shank
1/2 cup of oil
Tony Chachere’s seasoning salt
Lea and Perrins Worcestershire Sauce
Lea and Perrins Steak Sauce
1/2 cup of Bourbon

Directions for Stovetop:
1. Clean, then soak black eyed peas overnight.
2. Drain and rinse the beans.
3. In a Dutch Oven, sauté the vegetables and ham shanks in the oil until vegetables are soft.
4. While cooking, season the mixture with 1 tablespoon of Tony’s.
5. Add peas and water (do not cover peas with water, but just below pea level.)
6. Add the Bourbon and a healthy shot of Worcestershire and steak sauces.
7. Bring to a boil, cover and reduce heat to a simmer.
8. Cook for 4-8 hours, adding additional liquid or seasoning during the cooking time.

Directions for Crock Pot:
1. Add oil to a large sauté pan and heat to medium heat.
3. Add ham hock and sauté for 5-minutes.
4. Add onions, celery and garlic and sauté until soft.
5. While cooking, season the mixture with 1 tablespoon of Tony’s.
6. Transfer meat and vegetables to the crock pot.
7. Add peas, 7.5 cups of water, Worcestershire, steak sauce and bourbon to crockpot.
8. Stir to blend ingredients and set the slow cooker on high for 6-7 hours.
9. Use a pasta ladle and ladle ingredients to a large bowl.
10. Stir mixture with a spoon, until you reach your desired consistency. We usually prefer ours to be slightly creamy.
You can use any of the reserved juices from the crock pot to achieve your desired consistency.

Have you tried this recipe? If so, leave us your comments below!