Southern-Style Black-Eyed Peas
Classic Southern black-eyed peas cooked with smoked ham hock, onions, and spices for a hearty dish.
15 mins
Prep Time
1 hour 30 mins
Cook Time
6
Servings
Ingredients
- 1 lb dried black-eyed peas, rinsed and soaked overnight
- 1 smoked ham hock
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 tbsp olive oil
Nutrition Facts
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Instructions
Soak the black-eyed peas overnight in plenty of water. Drain and rinse before cooking.
In a large pot, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Place the soaked black-eyed peas, ham hock, bay leaf, smoked paprika, black pepper, and salt into the pot.
Pour in chicken broth and water. Bring to a boil, then reduce heat to a simmer.
Cover and simmer for 1 to 1.5 hours, stirring occasionally, until peas are tender and flavorful.
Remove the ham hock, shred the meat, and return it to the pot. Adjust seasoning if needed before serving.
Chef's Tips
- For extra flavor, add a dash of hot sauce or a pinch of red pepper flakes.
- If you don’t have ham hock, use bacon or smoked turkey for a similar smoky taste.
- Serve with cornbread or rice for a complete Southern meal.
- Leftovers taste even better the next day as the flavors meld.
- For a vegetarian version, omit the ham hock and use vegetable broth.
