If there’s one dish that instantly brings warmth, tradition, and hearty flavor to the table, it’s this Southern Black Eyed Peas Recipe. Perfect for cozy family meals or celebrating good luck on New Year’s Day, these tender black-eyed peas are simmered slowly with smoky ham, aromatic spices, and fresh herbs. Every bite is a comforting hug that showcases the soul of Southern cooking, blending simple ingredients into a truly unforgettable experience.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this dish shine. Each component, simple yet essential, plays its part: the smoky ham hock infuses deep flavor, while the spices add just the right warmth and kick. Fresh onions and garlic create a savory base, and the black-eyed peas become tender and creamy after simmering in broth.
- 1 pound dried black-eyed peas: The star of the dish, soak them beforehand to ensure tenderness and perfect texture.
- 1 tablespoon olive oil: Helps sauté the aromatics and adds a subtle richness.
- 1 small onion, chopped: Brings sweetness and depth to the flavor base.
- 2 cloves garlic, minced: Adds fragrant warmth and a savory punch.
- 1 smoked ham hock or 1 cup diced smoked ham: The smoky heart of the recipe, infusing savory notes throughout.
- 4 cups chicken broth: Provides a savory, flavorful liquid for cooking the peas.
- 2 cups water: Balances the broth and keeps the peas perfectly hydrated.
- 1 bay leaf: Adds a subtle aromatic complexity.
- 1 teaspoon salt (or to taste): Enhances all the flavors harmoniously.
- 1/2 teaspoon black pepper: Adds gentle heat and earthiness.
- 1/4 teaspoon cayenne pepper (optional): Offers a slight kick for those who love a bit of spice.
- 1/2 teaspoon paprika: Brings smoky sweetness and color.
- Chopped fresh parsley or green onions (optional): Brightens and freshens the finished dish.
How to Make Southern Black Eyed Peas Recipe
Step 1: Prep Your Peas
Start by rinsing your dried black-eyed peas carefully, removing any debris. For the best texture, soak them overnight in cold water, then drain and rinse before cooking. If you’re short on time, do a quick soak by boiling the peas for 2 minutes, then letting them rest covered for an hour—this little trick speeds up the tenderizing process.
Step 2: Build Your Flavor Base
In a large pot or Dutch oven, heat the olive oil over medium heat. Toss in the chopped onion and cook until it softens and turns translucent—that’s about 4 to 5 minutes. Stir in minced garlic and cook for another 30 seconds until you can smell that wonderful garlicky aroma filling your kitchen.
Step 3: Combine Ingredients and Simmer
Add your smoked ham hock or diced ham, the drained black-eyed peas, chicken broth, water, bay leaf, and the seasonings: salt, black pepper, cayenne (if using), and paprika. Give everything a good stir to blend the flavors. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 1 1/2 to 2 hours, stirring occasionally and adding more water if needed to keep the peas just covered. You’ll know it’s done when the peas are tender and bursting with flavor.
Step 4: Final Touches
Once the peas are perfectly cooked, remove the bay leaf and ham hock. If you used a hock, shred the meat from the bone and stir it back into the peas for extra smoky goodness. Taste and adjust the seasoning as desired. Now it’s ready to serve, ideally topped with some fresh parsley or green onions for a pop of color and brightness.
How to Serve Southern Black Eyed Peas Recipe
Garnishes
If you want to elevate this heartwarming dish, fresh chopped parsley or green onions sprinkled on top add lovely color contrast and a fresh, vibrant note that balances the richness of the peas and ham.
Side Dishes
Traditionally enjoyed with collard greens and cornbread, the Southern Black Eyed Peas Recipe pairs beautifully with these sides for a truly authentic Southern spread. The savory greens and crumbly cornbread complement the peas perfectly, rounding out the meal with different textures and flavors.
Creative Ways to Present
Try serving the peas over steamed rice for a hearty bowl dinner or spoon them into warm corn muffins for a fun twist. You can even turn them into a comforting stew by adding diced tomatoes or other vegetables to the pot during cooking.
Make Ahead and Storage
Storing Leftovers
Leftover Southern Black Eyed Peas Recipe keeps really well in the fridge for up to 4 days. Store them in an airtight container to preserve their rich flavors and avoid drying out. The flavors often deepen overnight, making leftovers just as satisfying as the fresh batch.
Freezing
This dish freezes beautifully. Portion into freezer-safe containers or bags, leaving some room for expansion. Frozen black-eyed peas can last up to 3 months and are perfect for quick meals down the line. Just thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the peas on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if they seem dry. Alternatively, microwave in short bursts, stirring in between to ensure even heating. Avoid boiling again to keep the peas tender.
FAQs
Can I use canned black-eyed peas instead of dried?
Absolutely! Canned black-eyed peas can be used to save time. Just rinse and drain them, then add them in during the last 15–20 minutes of cooking since they’re already cooked. You’ll still get delicious flavor, though the texture will be slightly different.
Is the smoked ham hock necessary for this recipe?
While the smoked ham hock is traditional and adds a wonderful depth of smoky flavor, you can substitute diced smoked ham if you prefer. For a vegetarian version, omit the ham altogether and boost flavor with smoked paprika and vegetable broth.
Can this recipe be made in a slow cooker?
Yes, this Southern Black Eyed Peas Recipe adapts perfectly to a slow cooker. Combine all ingredients and cook on low for 7 to 8 hours. It’s a convenient way to let the flavors meld throughout the day without much hands-on time.
What’s the best way to soak black-eyed peas quickly?
The quick soak method works well: bring the peas to a rapid boil in plenty of water for 2 minutes, then remove from heat and let them sit, covered, for one hour. Drain and rinse before using. It saves overnight time without sacrificing tenderness.
How spicy is this Southern Black Eyed Peas Recipe?
The recipe includes a touch of cayenne pepper for a mild kick, but you can easily skip or increase it based on your spice preferences. The warming spices add enough heat to make the dish lively without overwhelming the natural flavors.
Final Thoughts
Whipping up this Southern Black Eyed Peas Recipe brings more than just a flavorful dish to your table—it’s an invitation to savor tradition, comfort, and good luck all in one bowl. Once you experience the tender peas infused with smoky ham and cozy spices, it’s sure to become a beloved staple in your cooking rotation. Give it a try and taste the heart of the South in every bite!
Print
Southern Black Eyed Peas Recipe
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
- Diet: Gluten Free
Description
This Southern Black Eyed Peas Recipe is a comforting and hearty dish perfect for a traditional New Year’s Day meal. Featuring tender black-eyed peas simmered with smoked ham hock, onions, garlic, and a blend of spices, this gluten-free side dish is packed with flavor and nutrients. It’s easy to prepare on the stovetop and can also be adapted for slow cooking.
Ingredients
Main Ingredients
- 1 pound dried black-eyed peas
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 smoked ham hock or 1 cup diced smoked ham
- 4 cups chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon paprika
Garnish
- Chopped fresh parsley or green onions (optional)
Instructions
- Prepare the Peas: Rinse the black-eyed peas to remove any debris. Soak them overnight in cold water to soften, or alternatively, use the quick soak method by boiling the peas in water for 2 minutes, then covering and letting them sit for 1 hour. Drain and rinse before cooking.
- 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 4 to 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add Main Ingredients: Add the smoked ham hock (or diced ham), soaked black-eyed peas, chicken broth, water, bay leaf, salt, black pepper, cayenne pepper (if using), and paprika to the pot. Stir well to combine all ingredients.
- Simmer the Peas: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 1 1/2 to 2 hours. Stir occasionally and add more water if necessary to keep the peas just covered with liquid.
- Finish and Serve: Remove the bay leaf and ham hock from the pot. If using a ham hock, shred the meat and stir it back into the peas. Taste the dish and adjust the seasoning as needed. Serve hot, garnished with chopped parsley or green onions if desired.
Notes
- This dish is traditionally enjoyed on New Year’s Day for good luck, often accompanied by collard greens and cornbread.
- You can prepare this recipe in a slow cooker by cooking on low for 7–8 hours for tender peas and rich flavor.
- Adjust seasonings to taste, especially salt and cayenne pepper, depending on your preference and the saltiness of the ham used.
- For a vegetarian version, omit the ham and use vegetable broth, but expect a different flavor profile.
