Description
Enjoy a classic Southern Black Eyed Peas recipe featuring tender black eyed peas simmered with smoked ham, aromatic vegetables, and traditional seasonings. This hearty, nutritious dish embodies authentic Southern flavors, perfect as a main course or side dish for any occasion.
Ingredients
Units
Scale
Main Ingredients
- 1 cup dried black eyed peas (rinsed and soaked for 4-6 hours or overnight)
- 1 smoked ham hock or 4–5 slices smoked bacon, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 4 cups chicken broth or stock
Seasonings
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust to taste)
Optional Garnishes and Additions
- Fresh parsley or green onions, chopped (for garnish)
- Chopped collard greens or kale (optional)
- Diced tomatoes or tomato paste (optional)
- Smoked paprika or liquid smoke (for vegetarian version)
Instructions
- Prepare the Ingredients: Rinse the black eyed peas thoroughly and soak them for 4-6 hours or overnight to reduce cooking time and ensure even softness. Chop the onion, garlic, and bell pepper so everything is ready.
- Sauté Aromatics: Heat a little oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper and sauté until softened and fragrant, about 5 minutes, creating a flavorful base.
- Add Ham and Spices: Stir in the smoked ham hock or chopped bacon and cook briefly to release smoky oils. Season with salt, black pepper, and cayenne pepper to your taste, layering the flavors.
- Cook the Black Eyed Peas: Drain the soaked peas and add them to the pot. Pour in chicken broth until peas are just covered. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 to 1.5 hours or until peas are tender without splitting.
- Final Seasoning: Taste and adjust seasoning as needed. Remove the ham hock, shred the meat and stir it back into the pot for extra richness. If desired, add optional ingredients like greens or tomatoes at this stage and cook an additional 10 minutes.
Notes
- Soaking peas helps them cook evenly and become creamy.
- Use quality chicken broth or vegetable stock for richer flavor than water.
- Simmer gently to avoid peas splitting and becoming mushy.
- The ham hock provides authentic smoky depth; omit only for vegetarian versions.
- Add more broth or cook uncovered to adjust consistency to your liking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers for up to 3 months in portioned containers or bags.
- Reheat gently on the stove or microwave, stirring occasionally for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 25 mg