A big pot of Southern black eyed peas is the kind of dinner that makes the whole kitchen smell like something good is about to happen. Smoky ham, tender peas, soft onions, and a peppery broth that begs for cornbread. Simple food. Real comfort.
This recipe keeps the flavor deep without being fussy. You’ll build the base with a quick sauté, simmer low and slow until everything tastes like it’s been cooking all afternoon, then finish with a few small touches that make the bowl shine.
And yes—these peas are just as welcome on a regular weeknight as they are for a holiday table. They’re warm, hearty, and the leftovers might be even better the next day.
YOU WILL LOVE THESE SOUTHERN BLACK EYED PEAS
SMOKY AND SAVORY: A ham hock (or smoked turkey) seasons the whole pot while it simmers, giving you that classic Southern flavor.
TENDER PEAS, NOT MUSHY: The peas cook until creamy and soft, but they still hold their shape.
BROTH YOU’LL WANT TO SIP: Onion, garlic, bay leaf, and a little spice turn the cooking liquid into a light, rich potlikker.
GREAT FOR MEAL PREP: This recipe reheats like a dream and freezes beautifully for busy weeks.
EASY TO ADJUST: Want it thicker? Want it spicy? Want it meatless? You’ve got options.
WHAT GOES INTO SOUTHERN BLACK EYED PEAS?
Black eyed peas are mild on their own, so the real magic comes from how you season the pot. Think layers. A little fat, a little smoke, some aromatics, and enough simmer time for everything to come together.
Here’s the lineup.
Southern Black Eyed Peas Ingredients
You’ll need:
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Dried black eyed peas (1 pound)
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Ham hock (about 1½ to 2 pounds) or smoked turkey leg/wing
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Olive oil or bacon drippings (1 tablespoon)
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Yellow onion (1 large, diced)
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Celery (2 ribs, diced)
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Green bell pepper (1, diced)
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Garlic (4 cloves, minced)
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Chicken broth (6 cups) or low-sodium broth + water combo
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Bay leaves (2)
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Smoked paprika (1 teaspoon)
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Dried thyme (½ teaspoon)
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Black pepper (½ teaspoon, plus more to taste)
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Crushed red pepper flakes (¼ teaspoon, optional)
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Salt (start with ½ teaspoon, then adjust at the end)
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Apple cider vinegar (1 to 2 teaspoons, for finishing)
Optional, but really good:
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A pat of butter (1 tablespoon) to finish the pot
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Hot sauce at the table
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Chopped greens (collards or kale) stirred in at the end
INGREDIENT NOTES (THE LITTLE THINGS THAT MATTER)
Dried peas
Dried peas give you the best texture and the best broth. Canned peas can work in a pinch, but they won’t taste the same, and they won’t give you that slow-simmered potlikker.
The smoky meat
Ham hock is the classic choice. It adds seasoning, collagen, and a rich porky taste that sinks into every bite.
Smoked turkey is a great swap if you want something a little lighter but still smoky. A turkey leg or wing does the job.
The holy trinity (plus garlic)
Onion, celery, and bell pepper are the backbone. They soften into the broth and make everything taste fuller. Don’t skip the garlic, either. It’s not loud. It’s just… right.
The finishing splash
A tiny splash of apple cider vinegar at the end doesn’t make the peas taste like vinegar. It just wakes up the whole pot. Suddenly the broth tastes brighter. The smoke tastes deeper. It’s one of those “why is this so good?” moments.
DO YOU HAVE TO SOAK BLACK EYED PEAS?
Not always. Black eyed peas are smaller and thinner-skinned than a lot of beans, so they cook faster than you’d expect.
Still, soaking helps in two ways:
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They cook more evenly.
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The simmer time shortens, which is handy on busy days.
If you plan ahead, soak them. If you don’t, you can still make a great pot.
Two easy soaking options
Overnight soak:
Rinse peas, pick out any broken pieces, cover with water by a few inches, and soak 8 to 12 hours. Drain and rinse again.
Quick soak:
Rinse peas, add to a pot, cover with water, bring to a boil for 2 minutes, then turn off the heat and cover for 1 hour. Drain and rinse.
PRO TIP: If your peas are older (they’ve been sitting in the pantry a long time), soaking is a good idea. Older beans can take longer to soften.
HOW TO MAKE SOUTHERN BLACK EYED PEAS
This is a simple recipe, but the steps matter. You’re building flavor at the start so the simmer does the rest.
STEP ONE: Rinse and sort the peas
Pour the dried peas into a bowl and quickly check for any small stones or shriveled peas. Rinse well and drain.
STEP TWO: Sauté the vegetables
In a large Dutch oven or heavy-bottom pot, heat the الزيت (olive oil) over medium heat. Add onion, celery, and green bell pepper. Cook for 6 to 8 minutes, stirring often, until softened.
STEP THREE: Add garlic and spices
Stir in garlic, smoked paprika, thyme, black pepper, and red pepper flakes (if using). Cook for 30 seconds to 1 minute, just until fragrant.
PRO TIP: Don’t let the garlic brown. If it starts to stick, splash in a tablespoon of broth and scrape the bottom.
STEP FOUR: Add peas, broth, and the smoky meat
Pour in the broth, add bay leaves, then stir in the peas. Nestle the ham hock (or smoked turkey) into the pot.
STEP FIVE: Bring to a boil, then simmer
Bring everything to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer.
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If soaked: simmer 45 to 70 minutes
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If unsoaked: simmer 70 to 95 minutes
Stir every so often so the peas don’t stick. Keep the simmer gentle. No hard boiling.
STEP SIX: Pull the meat, shred it, and return it to the pot
When the peas are tender, remove the ham hock to a plate. Let it cool a few minutes, then shred the meat and discard bones, skin, and excess fat.
Stir the shredded meat back into the pot.
STEP SEVEN: Adjust texture and seasoning
Taste the broth. Add salt slowly, a pinch at a time, until it tastes right. (Smoked meats can be salty, so always wait until the end.)
If you want a creamier pot, mash about ½ cup of peas against the side of the pot and stir them back in.
STEP EIGHT: Finish the pot
Turn off the heat. Stir in 1 to 2 teaspoons apple cider vinegar. Add a tablespoon of butter if you want a richer finish.
Let the peas rest 10 minutes before serving. The broth thickens slightly, and the flavor settles in.
OUR RECIPE DEVELOPER SAYS
If your pot looks a little thin at the end, simmer uncovered for 10 minutes. If it’s thicker than you like, add a splash of broth or hot water and stir.
WANT TO MAKE THESE IN A SLOW COOKER?
You can. It’s a nice option when you want hands-off cooking.
Slow Cooker Method
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Sauté onion, celery, bell pepper, garlic, and spices first (same as the stovetop method).
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Add everything to the slow cooker: peas, sautéed vegetables, broth, bay leaves, and ham hock.
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Cook on LOW for 6 to 7 hours or on HIGH for 3½ to 4½ hours, until peas are tender.
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Shred meat, return it to the pot, then season and finish with vinegar.
PRO TIP: If you skip the sauté step, you’ll still get a decent pot, but the flavor won’t be as deep. That quick sauté pays off.
SUBSTITUTIONS AND ADDITIONS
Southern peas are friendly. They don’t mind a few changes.
MEAT:
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Smoked turkey leg or wing instead of ham hock
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Chopped ham steak
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Thick-cut bacon (cook first, use some of the drippings to sauté)
BROTH:
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Chicken broth for a lighter broth
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Beef broth for a deeper, darker pot
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Half broth + half water if you want more control over salt
SPICE:
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Add a diced jalapeño with the onions for heat
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Add more red pepper flakes for a slow burn
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Serve with hot sauce so everyone can adjust their own bowl
GREENS:
Stir in chopped collards or kale during the last 10 to 15 minutes. They soften and soak up that smoky broth.
THICKER POT:
Mash a scoop of peas, or simmer uncovered a bit longer.
MEATLESS OPTION:
Use vegetable broth, add an extra teaspoon smoked paprika, and toss in a small amount of smoked salt at the end (taste carefully). You’ll still get that cozy, smoky vibe without the meat.
TROUBLESHOOTING SOUTHERN BLACK EYED PEAS
Peas aren’t getting tender
They may be old. Keep simmering and add hot water as needed so they stay covered. A longer cook time usually fixes it.
Broth is too salty
Add a peeled potato chunk and simmer 15 minutes, then remove it. Or add a bit more water/broth and let the pot simmer uncovered to rebalance.
Pot is too thin
Simmer uncovered 10 to 15 minutes. Mashing a few peas also thickens fast.
Pot is too thick
Add a splash of broth or hot water, stir, and warm through.
HOW TO SERVE
This pot is made for a bowl and a spoon. But the sides take it over the top.
Serve peas hot with:
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Cornbread (crumbled right into the bowl if that’s your style)
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Cooked greens (collards, mustard greens, or turnip greens)
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White rice for a classic, filling plate
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Sliced onions or green onions sprinkled on top
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Hot sauce on the side
And don’t forget the broth. It’s the best part.
HOW TO STORE SOUTHERN BLACK EYED PEAS
These peas are even better after a night in the fridge. The smoke and seasoning sink in deeper.
MAKE AHEAD:
Cook the peas, cool completely, and refrigerate. Reheat gently on the stovetop with a splash of broth or water to loosen the pot.
IN THE FRIDGE:
Store in an airtight container for 3 to 4 days.
IN THE FREEZER:
Cool completely, then portion into freezer-safe containers or bags. Leave a little space for expansion. Freeze for up to 2 to 3 months.
REHEATING:
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Stovetop: Warm over medium-low heat, stirring often. Add broth/water as needed.
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Microwave: Heat in 1 to 2 minute bursts, stirring between, until hot.
NOTE: If the peas thicken a lot in storage, that’s normal. A little liquid brings them right back.
FREQUENTLY ASKED QUESTIONS
Do black eyed peas need baking soda to soften?
No. A long, gentle simmer is usually enough. Baking soda can make beans mushy and can change the flavor.
Can I use canned black eyed peas?
You can, but the texture will be softer and the broth won’t be as rich. If you go that route, simmer the smoky meat and aromatics first for flavor, then add canned peas near the end just to warm through.
Why wait to salt at the end?
Smoked meat can add plenty of salt on its own, and broth brands vary. If you salt too early, it’s easy to overdo it.
How do I make the pot creamier?
Mash a small scoop of peas and stir them back in. It thickens the broth without needing flour or cornstarch.
Can I cook these on high heat to speed it up?
Keep it gentle. A hard boil can break the peas and make the broth cloudy. Low and slow tastes better.
Southern Black Eyed Peas
Equipment
- Large Dutch oven or heavy-bottom pot with lid
- Wooden spoon
- Measuring cups and spoons
- Colander
Ingredients
- 1 pound dried black eyed peas rinsed and sorted
- 1 ham hock about 1½ to 2 pounds or 1 smoked turkey leg/wing
- 1 tablespoon olive oil or bacon drippings
- 1 large yellow onion diced
- 2 celery ribs diced
- 1 green bell pepper diced
- 4 garlic cloves minced
- 6 cups chicken broth low-sodium if possible
- 2 bay leaves
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon black pepper plus more to taste
- ¼ teaspoon crushed red pepper flakes optional
- ½ teaspoon salt to start then adjust at the end
- 1 to 2 teaspoons apple cider vinegar finishing
- 1 tablespoon butter optional, finishing
Instructions
- Rinse and sort the dried peas. Set aside.
- Heat olive oil in a large pot over medium heat. Add onion, celery, and bell pepper. Cook 6 to 8 minutes, stirring often, until softened.
- Stir in garlic, smoked paprika, thyme, black pepper, and red pepper flakes (if using). Cook 30 seconds to 1 minute, until fragrant.
- Add broth, bay leaves, and the peas. Nestle the ham hock (or smoked turkey) into the pot.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer until peas are tender (45 to 70 minutes if soaked; 70 to 95 minutes if unsoaked). Stir occasionally.
- Remove the ham hock and let it cool a few minutes. Shred the meat, discarding bones and excess fat, then return the meat to the pot.
- Taste and adjust seasoning. Add salt slowly, only as needed. For a creamier texture, mash about ½ cup of peas and stir back in.
- Turn off heat. Stir in apple cider vinegar and butter (if using). Rest 10 minutes before serving.
Notes
Nutrition
