Southern Black-Eyed Peas – A Classic Soul Food Recipe

ByMaria Canilssom
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Southern Black-Eyed Peas Recipe

Few dishes bring comfort and tradition to the table quite like Southern Black-Eyed Peas. Tender, flavorful, and infused with smoky goodness, this soul food staple has been a symbol of luck and prosperity for generations — especially on New Year’s Day.

Slow-cooked with onions, garlic, ham hock, and seasonings, every bite delivers that classic Southern flavor we all love. Whether you make them on the stovetop, in a slow cooker, or with leftover ham, this recipe is hearty, delicious, and deeply satisfying.

Why You’ll Love This Recipe

  • Rich, smoky flavor: Thanks to the ham hock or smoked turkey leg.
  • Comforting and hearty: Perfect as a side or a full meal with cornbread.
  • Easy to make: Simple ingredients, big flavor.
  • Traditional good-luck meal: A Southern favorite for New Year’s Day.

Ingredients

For the Peas:

  • 1 pound dried black-eyed peas (soaked overnight or quick-soaked)
  • 1 smoked ham hock (or smoked turkey leg)
  • 1 tablespoon olive oil or bacon drippings
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth or water
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon smoked paprika
  • 1 bay leaf

Optional Add-ins:

  • ½ cup diced ham or bacon for extra flavor
  • 1 cup chopped collard greens or spinach

Instructions

  1. Prepare the Peas:
    Rinse and soak dried black-eyed peas overnight. Drain and set aside. (For a quick soak, cover peas with boiling water, let sit for 1 hour, then drain.)
  2. Sauté the Aromatics:
    In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent. Stir in garlic and cook for another 30 seconds.
  3. Add the Meat and Seasoning:
    Add the smoked ham hock, peas, chicken broth, salt, pepper, paprika, cayenne, and bay leaf. Stir to combine.
  4. Simmer the Peas:
    Bring to a boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the peas are tender and the broth thickens slightly. Add more water if needed.
  5. Adjust and Serve:
    Remove the ham hock, shred any meat, and return it to the pot. Taste and adjust seasoning with salt or spice as desired.

Serve warm with cornbread, collard greens, or rice for a classic Southern meal.

Tips for Success

  • Soak your peas: Soaking reduces cooking time and improves texture.
  • Use quality smoked meat: Ham hock, smoked turkey, or even bacon gives the dish that deep Southern flavor.
  • Don’t rush it: Slow simmering allows the flavors to fully develop.
  • Make it vegetarian: Skip the meat and use smoked paprika or liquid smoke for that same rich taste.

Variations

  • Slow Cooker Version: Combine all ingredients in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
  • Spicy Version: Add diced jalapeño or extra cayenne for a kick.
  • With Greens: Stir in chopped collard greens or kale during the last 20 minutes of cooking.

FAQs

Can I use canned black-eyed peas?
Yes, but reduce the cooking time to about 30 minutes since they’re already tender.

Can I freeze leftovers?
Absolutely! Store in airtight containers for up to 3 months. Reheat gently on the stove with a splash of broth.

Why are black-eyed peas eaten on New Year’s Day?
In Southern tradition, black-eyed peas symbolize good luck and prosperity for the coming year.

Maria Canilssom

Southern Black-Eyed Peas

A classic Southern comfort dish made with black-eyed peas slow-simmered with onions, garlic, and smoky ham hock. Traditionally served on New Year’s Day for good luck, these tender peas deliver rich, savory flavor in every bite.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Soul Food, Southern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried black-eyed peas (soaked overnight or quick-soaked)
  • 1 smoked ham hock (or smoked turkey leg)
  • 1 tbsp olive oil or bacon drippings
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth or water
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1/2 cup diced ham or bacon (optional add-in)
  • 1 cup chopped collard greens or spinach (optional add-in)

Equipment

  • large pot or Dutch oven
  • cutting board
  • chef’s knife
  • measuring cups and spoons
  • ladle

Method
 

  1. Rinse and soak dried black-eyed peas overnight. Drain and set aside. For a quick soak, cover peas with boiling water, let sit for 1 hour, then drain.
  2. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent. Stir in garlic and cook for another 30 seconds.
  3. Add the smoked ham hock, peas, chicken broth, salt, pepper, paprika, cayenne, and bay leaf. Stir to combine.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the peas are tender and the broth thickens slightly. Add more water if needed.
  5. Remove the ham hock, shred any meat, and return it to the pot. Taste and adjust seasoning as desired.
  6. Serve warm with cornbread, collard greens, or rice for a traditional Southern meal.

Notes

Soak peas overnight for best texture. Use smoked ham hock, turkey leg, or bacon for authentic Southern flavor. For a vegetarian version, omit the meat and add extra smoked paprika or liquid smoke. Serve with cornbread and collard greens for a hearty meal.