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
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
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 20mg
