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Creamy Southern Black Eyed Peas with Ham Hock

A close-up of a white bowl filled with creamy black eyed peas and a piece of ham.
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Make tender, smoky, and creamy Southern Black Eyed Peas using a ham hock for deep flavor. This recipe delivers classic comfort food perfect for a side dish or a New Year’s tradition.

Ingredients

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  • 1 pound dried black eyed peas, rinsed and picked over
  • 6 cups chicken broth or water
  • 1 smoked ham hock (or 4 ounces smoked turkey wing)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon apple cider vinegar

Instructions

  1. Place the rinsed black eyed peas, broth, and ham hock in a large pot or Dutch oven. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour.
  2. While the peas simmer, prepare the aromatics. Heat the olive oil in a separate skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, thyme, smoked paprika, and cayenne pepper (if using) to the skillet. Cook for 1 minute until fragrant.
  4. After the peas have simmered for 1 hour, remove the ham hock and bay leaf from the pot. Shred any meat from the ham hock, discard the bone and skin, and return the meat to the pot.
  5. Stir the cooked onion and garlic mixture into the pot with the peas. Add the bay leaf back in.
  6. Continue to simmer, partially covered, for another 30 to 45 minutes, or until the peas are very tender and the liquid has thickened into a creamy sauce. Stir occasionally to prevent sticking.
  7. Remove the bay leaf. Stir in the apple cider vinegar. Taste and season generously with salt and pepper.
  8. Serve hot, often over rice, as a traditional Southern comfort food side dish.

Notes

  • For a vegetarian version, omit the ham hock and use vegetable broth. Add 1 teaspoon of liquid smoke or extra smoked paprika for a smoky flavor.
  • If you prefer a very thick consistency, mash about 1/4 cup of the cooked peas against the side of the pot and stir them back in.
  • Soaking the dried black eyed peas overnight can reduce the total cooking time by about 30 minutes.

Nutrition

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