If you’ve ever tasted soul food at its finest, you know there’s something incredibly comforting about a warm, hearty pot of black-eyed peas. This Southern Black Eyed Peas Recipe is exactly that kind of dish—brimming with smoky, savory flavors from tender ham hocks and seasoned to perfection. Traditionally enjoyed on New Year’s Day for good luck, these peas are silky and flavorful, perfect served over fluffy rice or alongside golden cornbread. Whether it’s a special occasion or just a day you crave something soulful, this recipe delivers every time.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step toward capturing the essence of this soulful dish. Each element plays its part: from the creamy black-eyed peas that form the heart of the recipe, to the smoked ham hock that infuses deep, savory richness, to fragrant herbs and spices that elevate the flavor profile beautifully.
- 1 pound dried black-eyed peas: Rinsed and sorted to ensure a clean, creamy base.
- 1 large smoked ham hock or 1 cup diced smoked ham: The soul of the dish providing smoky depth and meaty texture.
- 1 tablespoon olive oil: Adds subtle richness and helps soften the aromatics.
- 1 medium onion, chopped: Gives a juicy sweetness that melds with the peas perfectly.
- 3 cloves garlic, minced: Packs a flavorful punch that wakes up the dish.
- 6 cups chicken broth or water: The cooking liquid that keeps everything tender and flavorful.
- 1 teaspoon salt (more to taste): Essential for seasoning and bringing out all the flavors.
- 1/2 teaspoon black pepper: Adds just the right amount of warmth.
- 1/2 teaspoon smoked paprika: Enhances the smoky notes and adds a touch of color.
- 1/2 teaspoon dried thyme: A subtle herbaceous touch that complements the peas.
- 1 bay leaf: Infuses gentle aroma during simmering.
- 1–2 dashes hot sauce (optional): For a little extra kick if you’re feeling adventurous.
- Chopped green onions or parsley for garnish (optional): Brightens up the dish with fresh color and flavor.
How to Make Southern Black Eyed Peas Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the chopped onion and cook until it becomes soft and translucent, about five minutes. Then add the minced garlic and stir for another minute until fragrant—this forms a savory, aromatic base that builds the dish’s depth.
Step 2: Combine Peas and Seasonings
Next, add your smoked ham hock (or diced smoked ham), the rinsed black-eyed peas, and pour in the chicken broth or water. Season with salt, black pepper, smoked paprika, thyme, and the bay leaf. For a subtle heat boost, mix in one or two dashes of hot sauce if you prefer. Bring everything to a rolling boil before lowering the heat.
Step 3: Simmer Gently Until Tender
Reduce your heat to low and let the pot simmer uncovered for 1.5 to 2 hours. Stir occasionally to prevent sticking, and keep an eye on the liquid level, adding more broth if needed to keep the peas fully submerged. The slow simmer tenderizes the peas while allowing flavors to meld together beautifully.
Step 4: Finish and Adjust Seasoning
Once the black-eyed peas are tender and the broth has thickened just a bit, it’s time to take out the bay leaf and ham hock. If you used a ham hock, shred the meat off the bone and stir it back into the pot for an extra burst of smoky goodness. Taste and adjust the seasoning with salt or pepper as needed.
How to Serve Southern Black Eyed Peas Recipe
Garnishes
A sprinkle of chopped green onions or fresh parsley adds a fresh, vibrant note that contrasts perfectly with the warm, savory peas. It also adds a pop of color that makes your bowl even more inviting.
Side Dishes
This Southern Black Eyed Peas Recipe pairs wonderfully with traditional southern sides like fluffy white rice, buttery cornbread, or collard greens. These sides soak up the delicious broth and complete the plate with balanced textures and flavors.
Creative Ways to Present
For a fun twist, serve the peas over creamy mashed sweet potatoes or alongside crispy fried okra. You can also turn leftovers into a satisfying black-eyed pea salad or a filling for tacos—creativity with this recipe is truly endless!
Make Ahead and Storage
Storing Leftovers
Store any leftover Southern Black Eyed Peas in an airtight container in the refrigerator. They will keep their flavor and texture well for up to 4 days, making it a perfect make-ahead comfort food to enjoy throughout the week.
Freezing
If you want to enjoy this dish later, freezing is a great option. Transfer cooled peas to freezer-safe containers or bags and freeze for up to 3 months. Be sure to leave some space for expansion and thaw gently in the refrigerator before reheating.
Reheating
Reheat your black-eyed peas gently on the stovetop or in the microwave with a splash of broth or water to bring back that luscious, saucy consistency. Stir often to ensure even warming and preserve the flavors that make this dish so special.
FAQs
Can I use canned black-eyed peas instead of dried?
Yes, canned black-eyed peas can be used for a quicker version of this recipe. Be sure to rinse them well and adjust cooking times accordingly since they’re already cooked.
How can I make this Southern Black Eyed Peas Recipe vegetarian?
Simply omit the smoked ham and replace chicken broth with vegetable broth for a flavorful vegetarian alternative that still packs plenty of comforting taste.
Do I need to soak the black-eyed peas before cooking?
Soaking is optional with black-eyed peas. It can reduce cooking time, but if you prefer to skip soaking, just be prepared for a slightly longer simmer until tender.
What is the traditional significance of black-eyed peas on New Year’s Day?
In Southern tradition, eating black-eyed peas on New Year’s Day symbolizes good luck and prosperity for the coming year, making this recipe a beloved holiday staple.
Can I make this recipe in a slow cooker?
Absolutely! Combine all ingredients in your slow cooker and cook on low for 6 to 8 hours or until peas are tender. It’s an easy hands-off way to develop those rich flavors.
Final Thoughts
There’s nothing quite like a bowl of Southern Black Eyed Peas Recipe to warm your heart and soul. It’s a dish that brings people together and nourishes more than just your appetite. Give this recipe a try—you’ll quickly see why it’s a treasured Southern classic that belongs on your table anytime, not just New Year’s Day.
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Southern Black Eyed Peas Recipe
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Southern black-eyed peas recipe is a hearty and flavorful comfort dish traditionally served on New Year’s Day for good luck, but equally delicious any time of the year. Slow-simmered with smoked ham hocks, aromatic onions, garlic, and a medley of spices, these tender peas make a perfect meal when served over rice or alongside cornbread.
Ingredients
Main Ingredients
- 1 pound dried black-eyed peas, rinsed and sorted
- 1 large smoked ham hock or 1 cup diced smoked ham
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth or water
Seasonings
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1–2 dashes hot sauce (optional)
Garnish
- Chopped green onions or parsley (optional)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Main Ingredients and Seasonings: Incorporate the smoked ham hock (or diced ham), rinsed black-eyed peas, chicken broth or water, salt, black pepper, smoked paprika, dried thyme, bay leaf, and optional hot sauce. Stir to combine all ingredients thoroughly.
- Simmer the Peas: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 1.5 to 2 hours, or until the peas are tender and the liquid has slightly thickened. Stir occasionally to prevent sticking and add more broth if necessary to keep the peas submerged.
- Finish and Serve: Remove the bay leaf and carefully take out the ham hock. Shred the meat off the bone and return the shredded ham to the pot. Taste and adjust seasoning if needed. Serve hot, garnished with chopped green onions or parsley for a fresh finish.
Notes
- For a vegetarian version, omit the ham and substitute vegetable broth for the chicken broth.
- This dish pairs excellently with collard greens, cornbread, or a bed of steamed rice.
- Soaking the black-eyed peas overnight can reduce cooking time but is not mandatory.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Southern
