Southern Black Eyed Peas
This authentic Southern Black Eyed Peas recipe brings comfort, tradition, and good fortune to your table. The humble black-eyed pea transforms into a flavorful dish when slow-simmered with ham hock and the aromatic "holy trinity" of Southern cooking. Perfect for New Year's Day or any time you're craving soulful comfort food.
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Servings: 8 servings
Calories: 285kcal
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Wooden Spoon
Ingredients
Main Ingredients
- 1 pound dried black-eyed peas sorted and rinsed
- 1 large ham hock about 12-16 ounces
- 1 large onion diced (about 1½ cups)
- 2 stalks celery finely chopped (about ½ cup)
- 1 green bell pepper diced (about 1 cup)
- 3 cloves garlic minced
- 1 tbsp bacon grease or vegetable oil
Seasonings
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper adjust to taste
- 1 tsp black pepper
- 1-2 tsp salt to taste, depending on saltiness of ham
- 8 cups chicken broth or water
For Serving (Optional)
- hot sauce for serving
- chopped green onions for garnish
Instructions
- Sort through your dried black-eyed peas to remove any stones or debris. Rinse thoroughly under cold water until the water runs clear.
- Optional soaking step: Either soak peas overnight OR use the quick-soak method by covering peas with water in a large pot, bringing to a boil for 2 minutes, then removing from heat and letting sit, covered, for 1 hour. Drain and rinse again.
- Heat the bacon grease in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, celery, and bell pepper and sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the prepared black-eyed peas, ham hock, bay leaves, thyme, cayenne, and black pepper to the pot.
- Pour in the chicken broth or water, ensuring the peas are covered by about 2 inches of liquid.
- Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid and cook for about 1½ to 2 hours, until the peas are tender but not mushy.
- When the peas are tender, remove the ham hock and bay leaves. Shred any meat from the ham hock and return it to the pot.
- Season with salt to taste. For an authentic touch, slightly mash about 20% of the peas against the side of the pot with the back of a spoon to thicken the broth.
- Allow the peas to rest for 15-20 minutes before serving for the flavors to meld completely.
- Serve hot with optional hot sauce and chopped green onions for garnish.
Notes
- Black-eyed peas improve with time, making them excellent for leftovers.
- For vegetarian option: Omit ham hock, use vegetable broth, and add 1 tablespoon of smoked paprika and 1 tablespoon of liquid smoke for depth of flavor.
- Traditionally served with cornbread and collard greens, especially on New Year's Day for good luck.
- Check the liquid level periodically during cooking and add more if needed.
- For vegetarian option: Omit ham hock, use vegetable broth, and add 1 tablespoon of smoked paprika and 1 tablespoon of liquid smoke for depth of flavor.
- Traditionally served with cornbread and collard greens, especially on New Year's Day for good luck.
- Check the liquid level periodically during cooking and add more if needed.
Nutrition
Calories: 285kcal | Carbohydrates: 40g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 580mg | Potassium: 560mg | Fiber: 11g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 3.6mg
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