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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.