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Classic Southern Black Eyed Peas with Smoked Ham Hock

A creamy bowl of black eyed peas recipe with bits of meat, sitting on a sunlit wooden table.
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Make traditional Southern Black Eyed Peas, rich with smoky flavor and perfect for a hearty side dish or main course. This recipe is simple to follow and delivers deep, comforting taste.

Ingredients

Scale
  • 1 pound dried black-eyed peas, rinsed and picked over
  • 6 cups water or low-sodium chicken broth
  • 1 smoked ham hock (or 4 slices bacon, chopped, for a vegetarian option use smoked paprika)
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste after cooking)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika (if omitting ham hock)

Instructions

  1. Place the rinsed black-eyed peas in a large pot or Dutch oven. Cover with water or broth, ensuring the liquid is about two inches above the peas. Let them soak for at least 4 hours or overnight. Drain and rinse the soaked peas before proceeding.
  2. In a separate skillet, cook the chopped bacon (if using) over medium heat until crisp. Remove bacon pieces and set aside, leaving about 1 tablespoon of rendered fat in the skillet. If using a ham hock, skip this step. If making the vegetarian version, add 1 tablespoon of oil to the skillet.
  3. Add the chopped onion and celery to the skillet. Cook until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Transfer the drained black-eyed peas, sautéed vegetables, ham hock (or bacon/smoked paprika), thyme, bay leaf, and black pepper to the large pot. Add 6 cups of fresh water or broth to cover everything well.
  5. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer. Cook for 1 to 1.5 hours, or until the peas are tender. Stir occasionally to prevent sticking.
  6. Once the peas are tender, remove and discard the ham hock and bay leaf. Shred any usable meat from the hock and return it to the pot.
  7. Stir in the salt and apple cider vinegar. Taste and adjust seasoning as needed. If you prefer a creamier texture, mash a small portion of the peas against the side of the pot and stir them back in.
  8. Serve hot, garnished with the reserved bacon pieces if you used them. This dish is excellent served over rice or with cornbread.

Notes

  • For a faster method, use an Instant Pot. Combine drained peas, vegetables, ham hock/seasonings, and 4 cups of liquid. Cook on High Pressure for 15 minutes, then allow for a Natural Pressure Release for 15 minutes before quick releasing the rest.
  • If you are cooking these for New Year’s Day, serving them is thought to bring prosperity for the coming year.
  • To achieve a creamy black eyed peas texture, remove about 1 cup of the cooked peas and mash them before stirring them back into the pot.

Nutrition

Find it online: https://rosatasty.com/black-eyed-peas-recipe-southern-flavor/