Print

Flavorful Southern Black Eyed Peas with Ham Bone

Close-up of a steaming bowl of savory black eyed peas recipe mixed with chunks of ham and celery.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic, smoky Southern Black Eyed Peas that are creamy and packed with flavor. This easy recipe is perfect for a comforting side dish or a New Year’s tradition for good luck.

Ingredients

Scale
  • 1 pound dried black eyed peas, rinsed and picked over
  • 6 cups water or chicken broth
  • 1 smoked ham hock or 4 slices bacon, chopped
  • 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
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 tablespoon apple cider vinegar

Instructions

  1. Place the rinsed black eyed peas and water or broth in a large pot or Dutch oven. Let them soak for at least 4 hours or overnight. Drain the soaking liquid before proceeding.
  2. If using bacon, cook the chopped bacon in the pot over medium heat until crisp. Remove the bacon pieces and set aside, leaving the rendered fat in the pot. If using a ham hock, skip this step.
  3. Add the chopped onion, celery, and bell pepper to the pot (using the bacon fat or adding 1 tablespoon of oil if necessary). Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the drained black eyed peas to the pot. Add the ham hock (if using), thyme, bay leaf, smoked paprika, and cayenne pepper.
  6. Add enough fresh water or broth to cover the peas by about 2 inches. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer.
  7. Cook for 1.5 to 2 hours, or until the peas are tender and creamy. Stir occasionally to prevent sticking. Add more liquid if the mixture becomes too dry.
  8. Remove the ham hock and bay leaf. Shred any meat from the ham hock and return it to the pot. Discard the bone.
  9. Stir in the apple cider vinegar and the reserved crispy bacon (if used). Season with salt and black pepper to your taste.
  10. Simmer uncovered for 10 more minutes to allow the flavors to meld. Serve hot, often over rice.

Notes

  • For a vegetarian or vegan version, omit the ham hock or bacon and use vegetable broth. Add 1 teaspoon of liquid smoke for a smoky flavor.
  • If you are short on time, you can skip the soaking step, but increase the cooking time by about 30 minutes.
  • These peas are excellent made ahead; the flavor deepens overnight in the refrigerator.

Nutrition

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