Southern Black Eyed Peas
This soulful Southern Black Eyed Peas recipe delivers smoky, savory comfort in every bite. Perfect for New Year's Day or cozy Sunday suppers, it's a hearty and healthy soul food classic that's easy to prepare and even better the next day.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 1 lb dried black eyed peas rinsed and sorted
- 1 smoked ham hock or turkey leg
- 1 onion chopped
- 3 cloves garlic minced
- 2 stalks celery chopped
- 1 bell pepper chopped
- 1 bay leaf
- 6 cups chicken broth low sodium preferred
- 1 tbsp olive oil
- salt and black pepper to taste
Instructions
- Rinse and sort the peas, removing any small stones or debris.
- In a large pot, heat olive oil over medium heat. Sauté the onion, garlic, celery, and bell pepper until soft and fragrant.
- Add the smoked ham hock (or turkey leg) and brown slightly to release flavor.
- Pour in the chicken broth, bring to a simmer, then add the black eyed peas and bay leaf.
- Cover and cook on low heat for 1 to 1.5 hours, stirring occasionally, until peas are tender and creamy.
- Season with salt and pepper to taste. Remove ham hock, shred the meat, and return to the pot.
- Let rest for 10 minutes before serving for best texture.
Notes
- For a vegetarian version, replace the ham hock with 1 tsp of smoked paprika or a few drops of liquid smoke.
- Serve with cornbread or rice. Peas thicken more after resting.