Name: Southern Black Eyed Peas Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Southern
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 smoked ham hock or 1 cup diced cooked bacon; 1 pound dried black-eyed peas, rinsed and sorted; 6 cups low-sodium chicken broth or water; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 2 bay leaves; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

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If you’re looking for a dish loaded with Southern soul, big flavors, and a sprinkle of good luck, this Southern Black Eyed Peas Recipe is a must-try classic. Simmered in a richly seasoned broth with savory bits of smoked ham hock or bacon, tender peas absorb every single ounce of that comforting, homey flavor. Whether you serve them at New Year’s for a little extra luck or anytime you crave simple Southern comfort, you’ll fall in love bite after bite.

Southern Black Eyed Peas Recipe - Recipe Image

Ingredients You’ll Need

All it takes is a handful of simple, rockstar ingredients to let this dish shine. Each one adds its own magic, from smokiness and texture to a punch of color that makes these black-eyed peas worthy of any special meal (or a cozy weeknight dinner).

Olive oil: For sautéing the onion and garlic to silky-sweet perfection.
Yellow onion: Diced small, it brings essential flavor and mellow sweetness.
Garlic: Just a couple cloves go a long way, infusing everything with warmth.
Smoked ham hock or cooked bacon: This is where the soulful smokiness comes in — use whichever you crave!
Dried black-eyed peas: The star of our Southern Black Eyed Peas Recipe, soak or toss right in after rinsing.
Low-sodium chicken broth or water: Broth adds deep flavor, but water works perfectly in a pinch.
Salt: A teaspoon starts you off; add more to taste as things simmer.
Black pepper: For a gentle, earthy bite.
Smoked paprika: Adds a subtle hint of smokiness and irresistible color.
Cayenne pepper (optional): A dash if you like a little kick.
Bay leaves: Toss in a couple for that classic herbal flavor and aroma.
Fresh thyme leaves: Or dried thyme — either way, it’s the fresh lift this dish loves.

How to Make Southern Black Eyed Peas Recipe

Step 1: Sauté the Aromatics

Start by heating up that olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and let it cook for about 4–5 minutes, stirring now and then, until it softens and becomes fragrant. Next, add the minced garlic and let it sizzle for just one minute more. The kitchen will already start to smell amazing — that’s how you know you’re on the right track!

Step 2: Build the Base

Add your smoked ham hock or the diced cooked bacon to the pot, along with the rinsed and sorted black-eyed peas. Pour in the chicken broth or water. Sprinkle in the salt, black pepper, smoked paprika, and a pinch of cayenne if you’re in the mood for heat. Don’t forget the bay leaves and a handsome spoonful of thyme! Give everything a good stir, making sure the peas are nestled in the flavorful goodness.

Step 3: Simmer to Perfection

Crank the heat to bring everything just to a gentle boil, then immediately lower to a simmer and cover the pot. Kick back as the peas cook for 1 to 1½ hours, checking and stirring every so often. They’ll soak up all those deep, smoky flavors and turn tender but not mushy. If needed, add a splash more broth or water along the way to keep everything happily bubbling.

Step 4: Finishing Touches

Near the end, if you used a ham hock, carefully fish it out, shred any tender meat from the bone, and return that smoky goodness straight back to the pot. Discard the bones and bay leaves. Taste and adjust the seasoning: maybe a touch more salt, pepper, or even a dash more smoked paprika. And there you have it — your very own pot of Southern Black Eyed Peas Recipe comfort!

How to Serve Southern Black Eyed Peas Recipe

Garnishes

The finishing touch really brings these peas to life! Sprinkle chopped fresh parsley or sliced green onions over the top for a pop of color and brightness. Some folks love adding a splash of hot sauce or a sprinkle of crispy bacon bits for that extra Southern sparkle.

Side Dishes

This Southern Black Eyed Peas Recipe is right at home with classic cornbread, fluffy rice, or sautéed collard greens. Try it alongside roasted sweet potatoes or a crisp salad if you want to lighten up your table. Don’t forget a dollop of tangy chow-chow or pickled vegetables — a beloved Southern pairing!

Creative Ways to Present

Make a “peas and rice” bowl layered with cooked rice and a generous spoonful of your black-eyed peas, topped with fresh herbs and maybe a fried egg for a fun twist. For gatherings, serve the peas in a big, family-style dish sprinkled with festive garnishes. Or, for an inventive appetizer, spoon portions onto crostini with a little hot sauce.

Make Ahead and Storage

Storing Leftovers

Leftover black-eyed peas only get better with time, as the flavors deepen overnight. Store cooled peas (with plenty of broth) in an airtight container in the fridge for up to 4 days. They reheat beautifully, making them perfect for meal prep or next-day lunches.

Freezing

Black-eyed peas freeze like a dream! Cool them completely, transfer to freezer-safe containers (include enough broth to keep them moist), and freeze for up to 3 months. Thaw in the fridge overnight or gently defrost in the microwave when the craving strikes.

Reheating

Warm leftovers on the stove over low heat, adding a splash of water or broth to loosen the texture as needed. You can also microwave individual portions in short bursts, stirring gently between each round until piping hot. Always taste and adjust the seasoning after reheating — peas are forgiving like that!

FAQs

Can I make this Southern Black Eyed Peas Recipe vegetarian?

Absolutely! Just skip the ham hock or bacon and use vegetable broth instead of chicken broth. You’ll still get a deeply flavorful pot of peas — just add smoked paprika generously for that classic smoky undertone.

Is soaking the peas overnight required?

No soaking is needed for this recipe, but if you do soak them overnight, you can reduce the cooking time by up to 20 minutes. It’s especially handy if you’re in a rush and want even creamier peas.

Can I use canned black-eyed peas instead of dried?

You can! Just reduce the cooking time drastically. Canned black-eyed peas are already cooked, so simmer everything together for about 20–30 minutes to allow flavors to meld. Drain and rinse the beans before adding to avoid excess sodium.

What’s the difference between using ham hock and bacon?

Ham hock offers a rich, traditional smokiness and ultra-tender meat that melts into the peas. Bacon is quicker and adds a sharp, salty punch. Either way, your Southern Black Eyed Peas Recipe will pack a ton of flavor—choose your favorite or what you have on hand!

Can I make this dish spicy?

Definitely! Play with the amount of cayenne or toss in a chopped jalapeño when sautéing the onions. A few dashes of your favorite hot sauce at the end also gives these black-eyed peas an extra kick that’s fantastic for spice lovers.

Final Thoughts

I can’t recommend this Southern Black Eyed Peas Recipe enough for its unbeatable ability to comfort, satisfy, and make any table feel a little more special. Grab those simple ingredients, let the aroma fill your kitchen, and enjoy every last bite—you may just start a new tradition!

Southern Black Eyed Peas Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Southern Black Eyed Peas recipe is a comforting and flavorful dish that can be served as a main course or side. Made with hearty black-eyed peas, savory ham hock, and a blend of spices, this soulful dish is a staple in Southern cuisine.

Ingredients

Scale

For the Southern Black Eyed Peas:

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 smoked ham hock or 1 cup diced cooked bacon
1 pound dried black-eyed peas, rinsed and sorted
6 cups low-sodium chicken broth or water
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
2 bay leaves
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

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Instructions

Prepare the Southern Black Eyed Peas: In a large pot or Dutch oven, heat olive oil over medium heat. Sauté diced onion until softened, about 4–5 minutes. Add garlic and cook for an additional minute.
Add ham hock or bacon, black-eyed peas, chicken broth, salt, pepper, smoked paprika, cayenne (if using), bay leaves, and thyme to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1½ hours, stirring occasionally, until peas are tender and broth is flavorful.
If using a ham hock, remove it near the end of cooking, shred any meat from the bone, and return it to the pot. Discard bay leaves before serving. Adjust seasoning to taste.
Serve warm as a main dish or side.

Notes

For a vegetarian version, omit the ham hock and use vegetable broth.
Soaking the peas overnight is optional but can reduce cooking time by 15–20 minutes.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Southern