Here's the Dish

Good n' Spicy Black-Eyed Peas

By Charlotte on June 11, 2016 5:54 PM

You can't get away with serving plain ole black-eyed peas around our house. If I try, both Bob and I end up reaching for hot pepper sauce (reminds me of his dad John), Worcestershire sauce, chow-chow relish or maybe all three. You know we Texans love to spice things up!

While that can be quite yummy, this Tex-Mex spin on the southern favorite removes the need for any add-ins. Rotel tomatoes plus Tabasco, Worcestershire and Sriracha sauces give it a little kick. No Rotel in your area? Just substitute canned, diced tomatoes and throw in some green chilies.

In this simple side dish, black-eyed peas get a flavor boost from Tabasco, Worcestershire and Sriracha sauces as well as Rotel tomatoes with green chilies.

Preparing this spicy side is simple and it takes only a couple of hours to cook. Just keep in mind that the dried peas need to soak in water for 8-12 hours first. That can happen overnight or during the day so long as you make sure the water covers them by several inches (you can't use too much). The peas swell and can dry out without enough water.

Great any season, these tasty, Texas-approved gems compliment pork chops, chicken fried steak, fried chicken and more. And, since they're high in protein, just omit the ham and you have a delicious main dish sure to please any vegetarians in the family. Bonus!

• 1/2 pound dried black-eyed peas
• 2 chunks leftover or deli ham
• 1/2 cup chopped onion
• 1 tablespoon vegetable oil
• 1 can (10 ounces) Rotel tomatoes with green chilies, undrained
• 1 bay leaf
• 1/4 teaspoon pepper
• 1 teaspoon Tabasco
• 1 teaspoon Worcestershire sauce
• 1 (6-ounce) can Spicy Hot V8 Vegetable Juice
• 1 1/4 cup chicken broth
• 1/2 tablespoon Sriracha Sauce
• 1/2 teaspoon salt

Rinse peas and place in a large bowl, cover completely with water and soak overnight. (The peas will swell and dry out if you don't have enough water.)

Next morning, place oil, ham and onion in a tall pot and cook over medium heat until ham is slightly brown and onion is tender.

Drain and rinse peas.

Place Rotel tomatoes and their juice in a food processor or blender and chop into fine pieces.

Add peas, Rotel and all remaining ingredients except salt to pot. Bring to a boil; then reduce the heat to a simmer.

Partially cover the pot and cook 1 to 1 1/2 hours or until peas are tender. Check peas occasionally to make sure they aren't boiling dry. If they need more liquid, add warm water. This keeps them from becoming tough.

Discard bay leaf. Remove ham and chop into small pieces if needed (often, it falls apart on its own). Return ham to the pot with the peas, add salt and stir to combine.

You'll also enjoy:

• How to Make the Best Chicken Fried Steak in Texas
• Low-Cal Enchilada Casserole
• Oh-So-Cheese Zucchini and Rice Casserole
• Patsy's Ranch-Style Pinto Beans
• Red Hot Buffalo Chicken Breasts
• WOW! Pork Chops

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