If you’re craving a bowl of pure Southern comfort, you’ll fall head over heels for this Southern Black Eyed Peas Recipe. Simmered slowly with smoky ham, aromatics, and just the right touch of spice, these peas are hearty, savory, and deeply satisfying. Whether you make them for New Year’s Day or a cozy weeknight supper, they promise soul-warming flavor in every bite, and a little bit of luck for good measure!
Ingredients You’ll Need
The beauty of this Southern Black Eyed Peas Recipe is in its simplicity—every ingredient is thoughtfully chosen to bring out the earthy, meaty, and comforting notes that make this dish so beloved. Each element plays a starring role, from the creamy peas to the smoky ham and the perfect balance of spices.
- 1 pound dried black-eyed peas: These are the heart of the dish, delivering a tender, creamy texture when cooked to perfection.
- 1 tablespoon olive oil: Adds richness and helps sauté the aromatics for a deep, savory base.
- 1 small onion, chopped: Brings gentle sweetness and complexity to the broth.
- 2 cloves garlic, minced: Infuses the peas with aromatic warmth that hits just right.
- 1 smoked ham hock or 1 cup diced smoked ham: Delivers that signature smoky, meaty flavor that makes this recipe irresistible.
- 4 cups chicken broth: Provides a flavorful liquid foundation—use low-sodium if you want more control over saltiness.
- 2 cups water: Helps the peas cook evenly and keeps the broth from becoming too salty or concentrated.
- 1 bay leaf: Adds subtle herbal notes that round out the dish beautifully.
- 1 teaspoon salt (or to taste): Essential for drawing out all those deep, layered flavors.
- 1/2 teaspoon black pepper: Gives just the right hint of bite without overpowering the peas.
- 1/4 teaspoon cayenne pepper (optional): For a gentle touch of Southern heat—skip or add more to suit your spice level.
- 1/2 teaspoon paprika: Contributes a rich color and subtle smokiness that ties the flavors together.
- Chopped fresh parsley or green onions for garnish (optional): Adds fresh color and a pop of brightness just before serving.
How to Make Southern Black Eyed Peas Recipe
Step 1: Soak the Black Eyed Peas
For the creamiest, most tender peas, begin by sorting and rinsing your dried black-eyed peas to remove any little stones or debris. Soak them overnight in cold water, which softens the peas and helps them cook evenly. If you’re pressed for time, the quick soak method works wonders: just boil the peas for 2 minutes, cover, and let them sit for an hour before draining.
Step 2: Sauté the Aromatics
Set a large pot or Dutch oven over medium heat and add the olive oil. Once shimmering, toss in your chopped onion, letting it soften and caramelize for about 4 to 5 minutes. Stir in the minced garlic and let it sizzle for 30 seconds—this step builds the flavor base that sets this Southern Black Eyed Peas Recipe apart.
Step 3: Add Ham and Spices
Next, add your smoked ham hock or diced smoked ham to the pot. Stir until the ham starts to release its savory aroma. Pour in the drained peas, then add chicken broth, water, bay leaf, salt, black pepper, cayenne, and paprika. Stir well to combine everything and let those flavors begin to mingle.
Step 4: Simmer Low and Slow
Bring the pot to a gentle boil, then immediately lower the heat so the peas simmer softly. Cover and cook for 1 1/2 to 2 hours, checking occasionally and adding more water if needed to keep the peas just submerged. This slow simmer is the secret to velvety, flavor-packed peas that practically melt in your mouth.
Step 5: Finish and Serve
Once the peas are tender and the broth is rich, fish out the bay leaf and ham hock. If you used a hock, shred the meat and stir it back into the pot for extra savoriness. Taste and adjust the seasoning to your liking, then ladle up your Southern Black Eyed Peas Recipe piping hot, topped with a sprinkle of parsley or green onions if you fancy.
How to Serve Southern Black Eyed Peas Recipe
Garnishes
A final flourish of chopped fresh parsley or green onions adds a burst of green and a fresh, herbal lift that contrasts beautifully with the rich, smoky peas. Feel free to get creative—some folks love a few dashes of hot sauce or even crispy bacon bits for extra flair!
Side Dishes
Traditionally, a bowl of black eyed peas simply begs for classic Southern sides. Pair them with golden cornbread (perfect for soaking up that savory broth) and collard greens for a meal that’s both hearty and symbolic of good fortune. Creamy mashed potatoes or fluffy rice are also excellent options to round out the plate.
Creative Ways to Present
For a fun twist, serve your Southern Black Eyed Peas Recipe in individual mugs topped with a dollop of sour cream, or spoon them over crispy potato cakes for a playful appetizer. You can even fold leftovers into a grain bowl or use them as a filling for savory hand pies—don’t be afraid to let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Southern Black Eyed Peas Recipe in an airtight container in the refrigerator. They’ll keep beautifully for up to four days, and the flavors only deepen as they rest, making your next bowl even more irresistible.
Freezing
This recipe freezes like a dream! Scoop cooled peas and broth into freezer-safe containers or zip-top bags (be sure to leave a little space for expansion). They’ll stay fresh for up to three months. Thaw overnight in the fridge or gently reheat from frozen for a quick, comforting meal.
Reheating
To reheat, simply pour the peas into a saucepan and warm over medium heat until heated through, stirring now and then. Add a splash of water or broth if needed to loosen the consistency. You can also microwave single servings—just cover and stir halfway through for even heating.
FAQs
Do I have to soak the black-eyed peas?
Soaking helps the peas cook evenly and reduces the cooking time, but if you’re in a hurry, you can try the quick soak method or cook them a bit longer without soaking. Just keep an eye on the liquid so they don’t dry out.
Can I make this Southern Black Eyed Peas Recipe vegetarian?
Absolutely! Simply omit the ham and use vegetable broth in place of chicken broth. For a smoky note, add a dash of liquid smoke or some smoked paprika—your peas will still be packed with flavor.
What can I substitute for ham hock?
If you don’t have a ham hock, diced smoked ham, bacon, or even smoked turkey wings all work beautifully. Each will add its own unique depth and character to the dish.
How spicy is this recipe?
The cayenne pepper is optional and totally customizable. You can leave it out for a milder dish or add more if you like a good kick—taste as you go to find your perfect level of heat.
Can I use canned black eyed peas instead of dried?
For the most authentic texture and flavor, dried peas are preferred. However, if you’re in a pinch, you can use canned—just drain and rinse them, reduce the simmering time, and adjust the liquid as needed so the dish doesn’t get too soupy.
Final Thoughts
There’s nothing quite like gathering around the table with a steaming bowl of Southern Black Eyed Peas Recipe, whether it’s to ring in the new year or just to share a little Southern comfort. Give this recipe a try, and don’t be surprised if it becomes a staple in your kitchen—you might just find yourself craving that smoky, savory goodness all year long!
Print
Southern Black Eyed Peas Recipe
- Prep Time: 10 minutes (plus overnight soaking or 1 hour quick soak)
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
- Diet: Non-Vegetarian
Description
A comforting Southern Black Eyed Peas recipe featuring tender black-eyed peas simmered with smoked ham hock, aromatic spices, and broth for a flavorful, traditional dish often enjoyed on New Year’s Day for good luck.
Ingredients
Main Ingredients
- 1 pound dried black-eyed peas
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 smoked ham hock or 1 cup diced smoked ham
- 4 cups chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon paprika
For Garnish
- Chopped fresh parsley or green onions (optional)
Instructions
- Prepare the Black-eyed Peas: Rinse the black-eyed peas and remove any debris. Soak them overnight in cold water, then drain and rinse before cooking. Alternatively, use the quick soak method by boiling them in water for 2 minutes, then letting them sit, covered, for 1 hour.
- Sauté Vegetables and Ham: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Add Ingredients to Pot: Add the smoked ham hock (or diced ham), drained black-eyed peas, chicken broth, water, bay leaf, salt, black pepper, cayenne pepper (if using), and paprika to the pot. Stir to combine all ingredients evenly.
- Simmer the Peas: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1 1/2 to 2 hours, or until the peas are tender and the flavors have melded. Stir occasionally to prevent sticking and add more water if necessary to keep the peas just covered.
- Finish and Serve: Remove the bay leaf and, if using, the ham hock. Shred the meat from the ham hock and stir it back into the pot. Taste and adjust seasonings as needed. Serve hot, garnished with chopped parsley or green onions if desired.
Notes
- Traditionally served on New Year’s Day for good luck, often accompanied by collard greens and cornbread.
- Can be made in a slow cooker by cooking on low for 7–8 hours, allowing flavors to develop fully.
- If you prefer vegetarian, omit the ham and use vegetable broth for a hearty vegan version.
- Adjust seasoning to taste, especially salt, depending on the saltiness of your broth and ham.
- Leftovers store well and taste even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 25 mg
