Sunday, January 1, 2012

Beer-Eyed Blackeyed Peas

For the last couple of years, we have been lucky enough to have my sister's family here for Christmas and New Year's along with my parents.  My family is completely nuts, so the fun and good times just keep coming!  My brother in law, Jeff, is an great cook!  He will stand in the kitchen for hours over a big pot of gumbo, soup or in this case an awesome pot of fresh black eyed peas sure to bring in a prosperous and happy new year.    Give him a "beverage" and sports on the kitchen TV, and he's good to go!  I think most of us eat black eyed peas, not because we actually like them, I think we eat them because we are afraid not to.  In this case, we love them!  As you will find, it is all in his technique.

Here's my Amaaaazing Brother-In-Law Jeff's Black Eyed Pea Recipe.

I don't really follow recipes ...even when I write them... so this recipe from last year's batch is still just a "suggestive course of action". - Jeff

Black Eyed Peas

2 lbs dried black eyed peas
1 medium sized ham with bone
12 12 oz beers, on ice in cooler, placed near cooktop
3-4 medium onions
3-4 green bell peppers
1 bunch of celery
3 cloves of garlic
2 jalapenos
1 tspn chili powder
1/2 tspn cayenne pepper
1/2 tspn Tony Chachere's
1/4 tspn cumin


Open 1 beer and drink half and set aside remaining beer.

Stock: Cut meat from ham and set aside. Place ham bone in large pot and cover with water. Add 1 onion, quarterd; 1 stalk celery cut into thirds, garlic and half of each spice. Bring water to boil until all remaining ham on the bone has fallen off, approximately 1-1 1/2 hours 2-3 beers.

Place black eyed peas in second large pot and add stock until roughly half inch above black eyed peas. Dice remaining onions and celery and bell peppers and jalapenos, add to pot and add remaining spices. Bring to a boil, then reduce heat to medium keeping pot somewhere between a simmer and a rolling boil. Stir often until liquid reduces to level of black eyed peas, which should take approximately 30 minutes 1 beer. Slice ham that was cut from the bone into generous bite sized pieces and add to pot. Repeat the process of adding stock and reducing until black eyed peas are tender and stock thickens to liking. About half way through the cooking, add the half beer left over from the beginning. Overall, the process typically takes 3-4 hours 6-8 beers.

Control heat with additional cayenne or hot sauce of your choice. Serve in bowl over a large scoop of rice.

Open second 12 pack.

Print this Recipe


  1. This is an awesome black-eyed pea recipe! Cheers to Jeff!

  2. Yes, it will actually make you like black-eyed peas. ;-)

  3. I like all kinds of beans and peas, I must bookmark the recipe, as it looks very delicious and great for the winter days.

  4. This sounds super delicious, I love this preparation with beer and will be sure to try it soon!


I'm so glad you stopped by and I can't wait to read your comments. I will stop by your blog shortly!