In the South we call 'em Black Eyed Peas, and no matter what you call 'em they're good.
Here's my long-time recipe for them buying them in a bag, dried. Reduce cooking time a lot if they are fresh, but the idea is still the same.
Good Southern food here....
Rivet's Black Eyed Peas
1 LB bag dry black eyed peas
1 LB Chub Country Sausage (NOT maple flavored)
1 LB bacon cut into 2 inch pieces
2 smoked ham hocks (the kind you get at the cured meats cooler at wally world or the grocery)
1 28oz Can Crushed tomatoes
1 Very Large white onion, diced
1 Bunch Parsley, chopped
3 or 4 Chicken Boullion cubes
1 Cup Blackstrap molasses
1 TBSP fresh ground pepper
1 TBSP Oregano
1 TBSP Basil
1 TBSP Sweet Paprika
Olive oil/bacon grease/butter
Soak the peas 24 hrs in a large stockpot, changing the water a couple times. You can also do them overnight (8 hrs) and just drain and rinse them in a colander the next morning. I’ve done them both ways. No worries.
In a large stockpot, heat a splash of olive oil, or bacon grease, or butter and drop in the sausage if using it. With a wooden spoon, break it up and brown over medium heat. (Purnell’s Whole Hog sausage is so lean, you need the oil or drippings. It will burn otherwise, as it releases no fat). About halfway through cooking it, add the diced onion and continue cooking.
If using bacon, omit oil and follow above. If using smoked ham hocks, just plop them in when you get all ingredients in pot.
Once onions are translucent and meat is almost all cooked, add the paprika and mix well.
Add the can of diced tomatoes, parsley, oregano, basil, pepper, boullion cubes and mix well.
Add water until peas are covered over with one inch of water. Here’s where you’d add the smoked hocks if you are using them, and molasses.
Bring to boil, then reduce heat and simmer gently 3-4 hrs, UNCOVERED. You want some water to boil away-you’re not making soup. If it boils off below the level of the peas during cooking, add some more. You want liquid just at the surface once it is done.
Adjust for salt. If using country ham or smoked hocks, it is plenty salty enough.