Black-eyed peas and rice from Jubilee: Recipes from Two Centuries of African-American Cooking (page 166) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bacon for salt pork. Dried black-eyed peas must soak in water overnight.

  • BatCityGirl on January 11, 2026

    Our New Years dish. Very good. Did not use ham hock and less bacon than stated and it still came out very good.

  • Lepa on August 01, 2020

    I didn't have time so I reduced the stock by 1/3 and cooked the peas in the pressure cooker. I also used bacon but didn't have a ham hock. When the peas were tender I added rice and followed the directions. Total comfort food! This is very good - but my family prefers the Tanis recipe in the New York Times.

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