Black Eyed Peas
intro
Tender, smoky slow-simmered black eyed peas with aromatic vegetables and warm spices, a classic Southern staple traditionally eaten for New Year’s good luck.
Ingredients
Steps
Sort and rinse peas
Place 450g dried black eyed peas in a colander, pick through carefully to remove small stones, shriveled peas, or field debris. Rinse thoroughly under cold running water for 1 minute, then set aside; no pre-soaking is required for this recipe.
Sauté aromatic base
Heat 15ml (1 tablespoon) olive oil in a large heavy-bottomed Dutch oven over medium heat. Add diced 150g yellow onion, 100g celery, and 110g green bell pepper, cooking for 6 minutes and stirring occasionally until vegetables soften and turn translucent. Add 10g minced garlic and cook for 30 seconds more until fragrant, taking care not to burn the garlic.
Combine peas and seasonings
Add the rinsed black eyed peas, 225g smoked ham hock, 1000ml low-sodium chicken broth, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, and 1 whole bay leaf to the Dutch oven. Stir fully to combine all ingredients, scraping up any light browned bits from the bottom of the pot to incorporate into the broth.
Simmer peas until tender
Bring the mixture to a rolling boil over medium-high heat, then immediately reduce heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 55 minutes. Stir once every 15 minutes to prevent peas from sticking to the pot bottom, adding up to 120ml (0.5 cup) extra water if the liquid level drops below the peas before they soften.
Adjust seasoning and add ham
After 55 minutes of simmering, remove the lid, lift out the ham hock with tongs, and set it on a cutting board to cool for 5 minutes. Discard the bay leaf, then stir in 1.5 teaspoons kosher salt, 0.5 teaspoon freshly ground black pepper, and 15ml (1 tablespoon) apple cider vinegar. Once the ham hock is cool enough to handle, shred the tender meat from the bone, discarding tough skin and excess fat, then stir the shredded ham back into the peas.
Rest and serve hot
Turn off the stovetop heat, let the peas rest uncovered for 10 minutes to allow flavors to meld and the broth to thicken slightly. Taste and add a pinch more salt if needed, then serve hot as a side dish, or spooned over cooked long-grain white rice for a hearty main meal.
Tips
2.If you do not have a smoked ham hock, substitute with 120g chopped smoked bacon or 1 teaspoon of food-grade liquid smoke to replicate the classic smoky flavor.
3.These peas taste even better after 1-2 days stored in the refrigerator, as the flavors continue to meld; keep in an airtight container for up to 5 days for quick meals.
OMG these black eyed peas are SO good! I made them for our New Year’s Day family dinner and everyone went back for seconds. The smoky flavor is perfect, not too overpowering, and they were so easy to throw together even with my toddler hanging on my leg the whole time. 10/10 will be making these for every potluck from now on!
Game changer! I’ve been making black eyed peas for decades and never thought to add that extra hit of smoked paprika and a little bacon grease like the recipe says. My husband said these are the best I’ve ever made. I did soak mine overnight to cut down on cook time a bit, worked like a charm.
Super easy recipe for a weeknight side! I paired these with smoked sausage and cornbread, total comfort food. Only note is I added a tiny extra pinch of cayenne because I like a little heat, would recommend if you like spicy food too.
Added these to my Sunday meal prep rotation! They hold up so well in the fridge all week, I just portion them out with rice and collard greens for quick work lunches. The smoky flavor gets even better the next day, honestly. So glad I found this recipe!
I made these vegan by swapping the bacon for smoked tempeh and using vegetable broth instead of chicken, and they turned out AMAZING. The smoky spice blend is spot on, I didn’t have to adjust the seasonings at all. My non-vegan roommates even stole half the pot!
Made this for my dorm floor potluck last week, everyone lost their minds. I didn’t have fresh garlic so I used garlic powder and it still turned out great, super forgiving for people who don’t have a fully stocked kitchen. Will make again when I’m sick of ramen.
My grandma used to make black eyed peas just like this for every family holiday, I swear this tastes exactly like hers. The smoky edge, the little bit of onion, the perfect tender texture— I cried a little when I took the first bite. Thank you for this recipe, it’s going in the family recipe box forever.
Made these for our college football tailgate last Saturday and they were a total hit! Served them with cornbread muffins and pulled pork, people were asking for the recipe before the first quarter even started. Only thing I did different was added a little diced ham for extra meatiness.
My kids loved it! I was worried the smoky flavor would be too much for my picky 7 and 9 year old, but they both asked for seconds. Served with skillet cornbread and roasted broccoli, easy weeknight dinner that didn’t require a million ingredients. Win in my book.
Wait why did I never think to add a smoked turkey wing to black eyed peas?! That tip in the recipe notes is genius, it adds so much deep flavor without making them greasy. I skipped the bacon entirely and used the turkey wing, will never make them any other way.
Good, but I thought they were a little under-seasoned when I first tasted them at the 45 minute mark. I added an extra teaspoon of salt, a little more smoked paprika, and a splash of apple cider vinegar at the end, and that perked them right up. Great base recipe!
This is such a budget-friendly recipe! A bag of dried black eyed peas is so cheap, and I already had all the spices in my cabinet. Fed my family of 4 for under $5 total, that’s unheard of these days. We had leftovers for lunch the next day too.
Accidentally dumped way too much cayenne in when I was making these (sneezed mid-pour, oops) and even with the extra heat they were still delicious! My spice-obsessed brother thought they were perfect, I just had a big glass of sweet tea on the side to cool down. Will be more careful measuring next time, but 10/10 even with my mistake.
Brought these to our church potluck last Sunday and the dish was scraped clean before I even got through the buffet line! So many people asked for the recipe I ended up just posting the link to the church group chat. The smoky flavor is so unique compared to every other black eyed pea recipe people usually bring.