Description
A hearty and flavorful Southern Black Eyed Peas recipe cooked with smoky ham hock or bacon, aromatic spices, and simmered to tender perfection. Perfect as a comforting side dish or a soul food staple, this dish offers a satisfying blend of textures and robust flavors, ideal for family meals or festive occasions.
Ingredients
Scale
Beans and Broth
- 1 pound dried black-eyed peas
- 6 cups water or chicken broth
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
Meat and Seasonings
- 1 smoked ham hock or 4 slices thick-cut bacon, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 bay leaves
- 1/2 teaspoon dried thyme
Garnish
- Chopped green onions or hot sauce for serving (optional)
Instructions
- Prepare the Peas: Rinse and sort the dried black-eyed peas to remove any debris and discard any damaged peas. This ensures clean and even cooking.
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Cook the Meat: Add the smoked ham hock or chopped bacon to the pot and cook for 2–3 minutes, allowing the fat to render and flavors to deepen.
- Add Liquids and Spices: Pour in the water or chicken broth, then add the rinsed black-eyed peas, salt, black pepper, cayenne pepper if using, bay leaves, and dried thyme. Stir well to combine all ingredients.
- Simmer the Peas: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot partially, and let the peas simmer gently for 1 to 1 1/2 hours until the peas are tender and the broth has thickened to your liking. Stir occasionally, adding more liquid if necessary to keep the peas just covered during cooking.
- Finish and Serve: Remove the bay leaves and ham hock from the pot. If you used a ham hock, you can shred the meat from the bone and stir it back into the peas. Serve the peas warm, garnished with chopped green onions or a dash of hot sauce for added flavor.
Notes
- Soaking the peas overnight can reduce cooking time but is not necessary.
- For a vegetarian version, omit the ham hock and use vegetable broth instead of chicken broth.
- These peas develop even richer flavor when served the next day.
- Adjust seasonings to taste, especially the salt, depending on your broth and meat choice.
