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–+ servings

Southern Black Eyed Peas

Ines Kitchen
Southern Black Eyed Peas are simmered with smoky ham, tender vegetables, and classic seasonings for a hearty, cozy bowl of comfort food. This recipe is tested for a rich broth, tender peas, and big flavor without complicated steps.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dinner
Cuisine American
Servings 8
Calories 320 kcal

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

Salt at the end. Smoked meats and broth can be salty.
If the pot is thin, simmer uncovered 10 minutes. If it’s too thick, add a splash of broth or hot water.
For added greens, stir in chopped collards or kale during the last 10 to 15 minutes of simmering.

Nutrition

Calories: 320kcalCarbohydrates: 34gProtein: 20gFat: 12gSaturated Fat: 4gSodium: 620mgFiber: 9gSugar: 4g