top of page

Black Eyed Peas & Okra

Featured in

Carolina Soul

Servings:

4–6

Total time:

30 minutes

Every summer my mom would load us into the car and head south. Going down south was the one thing I’d always look forward to every summer. My grandmother had one of the best personal gardens I’d ever seen to date. When I think of North Carolina, I think of true farm-to-table cuisine. Southern staples in the south are a must have on Sunday afternoon as well as through the weekday. Staples such as cornbread, sweet potatoes, mac and cheese, mashed potatoes, and of course, Black Eyed Peas & Okra. Black eyed peas are a tradition on new year believed to bring good luck and prosperity in the new year. While okra being a nutritious food of African origin and diaspora and a common part of southern cuisine. This dish has been one that I not only love but that I look forward to. My grandmother would grow the peas and okra in her garden. It's a true taste of home.

Ingredients

  • ½ Stick of salted butter

  • 1 Small onion, chopped 

  • 2 Strips of bacon 

  • 2 Pounds of frozen black eyed peas

  • 1 Bay leaf

  • ½ Teaspoon of crushed red pepper flakes

  • 1 Teaspoon of black pepper

  • 1 Teaspoon of sugar

  • 1 Teaspoon of salt

  • 1 Tablespoon of chopped garlic or garlic powder

  • 5 Cups of chicken broth

  • ½ Pound of frozen okra (whole or cut)

Directions

  1. Place a two-quart pot on the stove on medium high. Add the butter, onion, and bacon. Allow the bacon to cook until crispy.

  2. Add the seasonings and chicken broth. Stir well.

  3. Bring to a boil. Cover with a lid and reduce the heat to simmer. Cook for about 30 minutes.

  4. Add the okra and cook for an additional 4 minutes.

Black Eyed Peas & Okra
bottom of page