Ingredients
Equipment
Method
- Prepare the Black-Eyed Peas: Rinse the dried black-eyed peas thoroughly under cold running water. Pick through them to remove any small stones or debris. While some older recipes call for overnight soaking, many modern methods, especially for unsoaked peas, involve a quick boil method to soften them before simmering. To quick soak: Place peas in a large pot, cover with water by 2 inches, bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain well.1 pound Dried Black-Eyed Peas
- Render the Pork: In a large Dutch oven or heavy-bottomed pot, place the ham hock (or salt pork/bacon). If using bacon, cook until crispy, remove, and reserve. If using ham hock or salt pork, add a tablespoon of olive oil if needed, and brown on all sides over medium-high heat for about 5-7 minutes. This step helps develop a rich flavor base.½ pound Smoked Ham Hock or Salt Pork
- Sauté the Aromatics: Reduce heat to medium. Add the chopped onion, green bell pepper, and celery to the pot (with the ham hock if still in the pot, or with the rendered bacon fat). Sauté for 8-10 minutes, or until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.1 large Yellow Onion, 1 Green Bell Pepper, 2 stalks Celery, 2 cloves Garlic
- Add Spices and Peas: Stir in the smoked paprika and cayenne pepper (if using) and cook for 30 seconds, allowing the spices to bloom. Add the rinsed and prepared black-eyed peas to the pot, stirring to combine them with the vegetables and spices.1-2 tsp Smoked Paprika, ½ tsp Cayenne Pepper, 1 pound Dried Black-Eyed Peas
- Simmer to Perfection: Pour in the chicken or vegetable broth, ensuring the peas are fully submerged. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 1 to 1.5 hours, or until the black-eyed peas are tender and creamy. Stir occasionally to prevent sticking. If the liquid evaporates too much, add a little more broth or water.6-8 cups Chicken or Vegetable Broth, 1 Bay Leaf
- Finish and Season: Once the peas are tender, remove the ham hock (if used) and bay leaf. If using a ham hock, you can pull the meat off the bone, shred it, and return it to the pot for extra flavor and substance. Season the black-eyed peas generously with salt and freshly ground black pepper to taste. Adjust seasoning as needed.Salt and Freshly Ground Black Pepper
- Serve: Ladle the New Years Black Eyed Peas into bowls. Garnish with chopped fresh cilantro or parsley, a dash of hot sauce, and a side of warm cornbread for a truly traditional and delicious meal.chopped fresh cilantro or parsley, hot sauce, Cornbread
Notes
1. Don't Skip the Rinse and Sort: Always rinse your dried black-eyed peas thoroughly and quickly sort through them to remove dust, debris, or tiny stones.
2. The Power of Pork: The smoky element is crucial. Ham hocks are traditional, but salt pork or thick-cut bacon are excellent substitutes. For a lighter touch, smoked turkey wings or necks can impart flavor.
3. Building Flavor Layers: Don't rush sautéing your “holy trinity” (onion, celery, bell pepper) and garlic. Allow them to soften and become fragrant to form the essential flavor base. Add spices like paprika to bloom in a little fat before adding liquid for maximum flavor release.
2. The Power of Pork: The smoky element is crucial. Ham hocks are traditional, but salt pork or thick-cut bacon are excellent substitutes. For a lighter touch, smoked turkey wings or necks can impart flavor.
3. Building Flavor Layers: Don't rush sautéing your “holy trinity” (onion, celery, bell pepper) and garlic. Allow them to soften and become fragrant to form the essential flavor base. Add spices like paprika to bloom in a little fat before adding liquid for maximum flavor release.
