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
Scale
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
