Southern Style Black Eyed Peas
Celebrate comfort and tradition with this hearty Southern-style black-eyed peas recipe. Perfect for New Year’s Day or any family gathering, this dish is rich in flavor and steeped in culture. Get ready to enjoy a classic that never goes out of style!
Southern black-eyed peas hold a special place in my heart.
Growing up, they were a staple at family dinners, particularly during New Year’s celebrations.
My grandmother believed they brought good luck and prosperity, a tradition she lovingly passed down.
The aroma of simmering peas, smoky ham hocks, and earthy spices would fill the house, bringing everyone together around the table.
This dish isn’t just about flavor; it’s about creating memories and honoring a legacy.
Why You’ll Love This
- Packed with Flavor: The smoky, savory taste infused with seasonings makes this dish irresistible.
- Easy to Make: A simple, one-pot recipe that’s perfect for beginners and seasoned cooks alike.
- Nutritious and Filling: Rich in protein, fiber, and essential vitamins, it’s a meal that satisfies and nourishes.
- Versatile: Enjoy it as a main dish or a hearty side; it pairs well with cornbread and collard greens.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Cuisines: Southern, Soul Food
- Servings: 6-8
- Estimated Cost: $10-$12
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 pound dried black-eyed peas, rinsed and sorted
- 1 smoked ham hock or 6 slices of thick-cut bacon
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 cup diced tomatoes (optional)
- Fresh parsley or green onions for garnish
Step-by-Step Instructions
- Prepare the Black-Eyed Peas: Rinse and sort the dried peas to remove any debris. If you prefer, soak them overnight for a shorter cooking time.
- Cook the Meat: In a large pot, cook the bacon or brown the ham hock over medium heat until it’s nicely caramelized. Remove and set aside.
- Sauté Aromatics: Add the onion and garlic to the pot, sautéing until they’re soft and fragrant.
- Combine Ingredients: Return the meat to the pot. Add the black-eyed peas, chicken broth, water, smoked paprika, cayenne, thyme, bay leaves, and tomatoes (if using). Stir well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the peas are tender. Stir occasionally and add more water if needed.
- Season to Taste: Remove the bay leaves and ham hock. Shred the meat from the hock and return it to the pot. Season with salt and pepper as needed.
- Garnish and Serve: Ladle the black-eyed peas into bowls and garnish with chopped parsley or green onions. Serve hot with cornbread or rice.
Nutrition Facts (Per Serving)
- Calories: 250
- Protein: 14g
- Carbohydrates: 30g
- Fiber: 8g
- Fat: 8g
- Sodium: 600mg
Tips for Success
- Don’t Skip the Meat: The smoked ham hock or bacon adds a depth of flavor that’s essential for authentic taste.
- Adjust Spice Levels: If you’re spice-averse, reduce or omit the cayenne pepper.
- Keep an Eye on Liquid: Ensure there’s enough liquid in the pot to keep the peas from sticking or burning.
- Make It Vegetarian: Swap the meat for smoked paprika and vegetable broth for a plant-based version.
Southern Style Black Eyed Peas
Ingredients
Ingredients
- 1 pound dried black-eyed peas rinsed and sorted
- 1 smoked ham hock or 6 slices of thick-cut bacon
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 cup diced tomatoes optional
- Fresh parsley or green onions for garnish
Instructions
Step-by-Step Instructions
- Prepare the Black-Eyed Peas: Rinse and sort the dried peas to remove any debris. If you prefer, soak them overnight for a shorter cooking time.
- Cook the Meat: In a large pot, cook the bacon or brown the ham hock over medium heat until it’s nicely caramelized. Remove and set aside.
- Sauté Aromatics: Add the onion and garlic to the pot, sautéing until they’re soft and fragrant.
- Combine Ingredients: Return the meat to the pot. Add the black-eyed peas, chicken broth, water, smoked paprika, cayenne, thyme, bay leaves, and tomatoes (if using). Stir well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the peas are tender. Stir occasionally and add more water if needed.
- Season to Taste: Remove the bay leaves and ham hock. Shred the meat from the hock and return it to the pot. Season with salt and pepper as needed.
- Garnish and Serve: Ladle the black-eyed peas into bowls and garnish with chopped parsley or green onions. Serve hot with cornbread or rice.
Notes
- Don’t Skip the Meat: The smoked ham hock or bacon adds a depth of flavor that’s essential for authentic taste.
- Adjust Spice Levels: If you’re spice-averse, reduce or omit the cayenne pepper.
- Keep an Eye on Liquid: Ensure there’s enough liquid in the pot to keep the peas from sticking or burning.
- Make It Vegetarian: Swap the meat for smoked paprika and vegetable broth for a plant-based version.
Common Questions
1. Can I use canned black-eyed peas?
Yes, but reduce the cooking time significantly. Add them after sautéing the aromatics and simmer for about 20-30 minutes.
2. Can I freeze leftovers?
Absolutely! Store in airtight containers for up to three months. Thaw and reheat on the stove or in the microwave.
3. Do I need to soak the peas?
Soaking isn’t necessary but can reduce cooking time and make the peas easier to digest.
4. What pairs well with black-eyed peas?
Cornbread, collard greens, or a side of rice complement this dish beautifully.
Enjoy this hearty Southern classic, and may it bring you as much joy and warmth as it has my family.
Happy cooking!
