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Smoky Southern Black Eyed Peas

A spoonful of creamy Southern black eyed peas, showing bits of bacon, being lifted from a white bowl.
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Make authentic, comforting Southern black eyed peas with a smoky flavor, perfect for New Year’s Day or any Sunday dinner.

Ingredients

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  • 1 pound dried black eyed peas
  • 6 cups water or low-sodium chicken broth
  • 1 smoked ham hock (or 1 smoked turkey wing for a different flavor)
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon apple cider vinegar (optional, added at the end)

Instructions

  1. Rinse the black eyed peas and pick through them to remove any small stones or debris. Soak them in water for at least 4 hours or overnight, then drain and rinse again. (If you skip soaking, increase cooking time.)
  2. In a large pot or Dutch oven, combine the drained peas, water or broth, ham hock, onion, celery, bell pepper, garlic, thyme, bay leaf, and smoked paprika.
  3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot partially, and let it simmer.
  4. Cook for 1.5 to 2 hours, or until the peas are tender. Stir occasionally to prevent sticking. If the liquid reduces too much, add a little more water or broth.
  5. Once the peas are tender, remove the ham hock. Shred any usable meat from the bone and return it to the pot. Discard the bone and bay leaf.
  6. Taste the peas. Add salt and pepper as needed. Stir in the apple cider vinegar, if using, for brightness.
  7. Simmer uncovered for another 10 minutes to allow the flavors to meld and the broth to thicken slightly.
  8. Serve hot with cornbread and your favorite greens for a traditional Southern meal.

Notes

  • For a vegetarian or vegan version, omit the ham hock and use vegetable broth. Add 1 teaspoon of liquid smoke or an extra 1/2 teaspoon of smoked paprika for a smoky flavor profile.
  • If you are short on time, you can use canned black eyed peas. Drain and rinse two 15-ounce cans and add them during the last 30 minutes of simmering with the seasonings.
  • Cooking peas with acidic ingredients like vinegar or tomatoes too early can prevent them from softening properly. Add vinegar only at the very end of the cooking process.

Nutrition

Find it online: https://fooddexterity.com/southern-black-eyed-peas-recipe/