Easy Southern Black Eyed Peas and Neck Bones for Comfort Food Delight

This comforting Southern Black Eyed Peas and Neck Bones dish combines rich flavors and aromatic ingredients for a crowd-pleasing meal.

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Prep Time 10

Cook Time 2

Resting Time 10

Total Time 2 20

Servings: 6 servings

Course: Dinner

Cuisine: Southern

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Black Eyed Peas

2 cups Dried black-eyed peas Rinse and soak overnight for optimal tenderness.

For the Protein

2 pounds Neck bones Adds rich flavor that complements the peas.

For the Aromatics

1 large Onion Chopped finely for a sweet, savory base.
2 cloves Garlic Minced to introduce flavor.

For the Cooking Liquid

4 cups Chicken broth Use low-sodium broth.

For Cooking

2 tablespoons Olive oil Adds richness during sautéing.

Equipment

large pot

Method

Step-by-Step Instructions

Soak the dried black-eyed peas overnight in a bowl of water to ensure they are tender.
Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 5-7 minutes until translucent.
Add soaked peas, neck bones, and chicken broth to the pot. Stir to combine.
Bring to a boil over high heat, then reduce to low and cover, simmering for 1.5 to 2 hours.
Stir occasionally and check for tenderness after 1.5 hours. The dish should be creamy.
Adjust seasoning with salt and pepper to taste before serving.
Let the dish sit for a few minutes after cooking for easier serving.
Serve warm over rice or with cornbread for a complete meal.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 500mgPotassium: 800mgFiber: 15gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 4mg

Notes

This dish can be made ahead of time and stored for convenience. Perfect for family gatherings or casual dinners.

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