Traditional Black-Eyed Peas

Traditional Black-Eyed Peas are a staple of Southern cuisine, offering a hearty, flavorful, and incredibly versatile dish that's perfect for a comforting meal or a lucky New Year's tradition. This recipe provides a simple, satisfying way to prepare these beloved legumes, making it an essential addition to your culinary repertoire.

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Prep Time 20

Cook Time 1 30

Soaking Time 8

Total Time 1 50

Course: Main Course, Side Dish

Cuisine: American, Southern

Ingredients Equipment Method Notes

Ingredients

2 cups dried black-eyed peas
6-8 cups chicken or vegetable broth (or water)
1 tablespoon olive oil or bacon fat
1 large yellow onion chopped
2 celery stalks chopped
1 green bell pepper chopped
2 cloves garlic minced
1 ham hock (smoked, optional, for richer flavor) OR 4-6 slices bacon, chopped (optional, for vegetarian, omit)
1 teaspoon dried thyme
½ teaspoon smoked paprika (optional, for depth)
¼ teaspoon cayenne pepper (optional, for a hint of heat)
Salt and black pepper to taste
Fresh parsley or cilantro chopped (for garnish)
Hot sauce or vinegar (for serving, optional)

Equipment

Large Bowl
Large Dutch oven or heavy-bottomed pot
Slotted spoon

Method

Rinse the dried black-eyed peas thoroughly under cold water. You have two options for soaking: overnight soak: Place the rinsed peas in a large bowl, cover with at least 3-4 inches of cold water, and let them soak overnight (8-12 hours). Drain and rinse before cooking. Quick Soak: Place the rinsed peas in a large pot, cover with water, and bring to a rolling boil for 2-3 minutes. Remove from heat, cover, and let them sit for 1 hour. Drain and rinse before cooking. (Note: While soaking reduces cooking time and can aid digestion, you can cook unsoaked peas; just expect a longer cooking time, potentially 2-3 hours.)
2 cups dried black-eyed peas
In a large Dutch oven or heavy-bottomed pot, heat the olive oil or bacon fat over medium heat. If using bacon, add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside (you can add it back later for garnish or mix it in). Add the chopped onion, celery, and green bell pepper to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
1 tablespoon olive oil or bacon fat, 1 ham hock, 1 large yellow onion, 2 celery stalks, 1 green bell pepper
Stir in the minced garlic, dried thyme, smoked paprika (if using), and cayenne pepper (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
2 cloves garlic, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper
Add the drained and rinsed black-eyed peas to the pot. If using a ham hock, add it now. Pour in the chicken or vegetable broth (or water), ensuring the peas are fully submerged. You may need to add a bit more liquid if necessary.
2 cups dried black-eyed peas, 1 ham hock, 6-8 cups chicken or vegetable broth
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer. Cook for 1 to 1.5 hours, or until the black-eyed peas are tender. Stir occasionally to prevent sticking and add more liquid if the pot becomes too dry.
Once the peas are tender, remove the ham hock (if used) and shred any meat from the bone, discarding the bone and skin. Return the shredded meat to the pot. Taste and season generously with salt and black pepper. The exact amount will depend on the saltiness of your broth and ham hock.
1 ham hock, Salt and black pepper
Ladle the Traditional Black-Eyed Peas into bowls. Garnish with fresh parsley or cilantro and the reserved crispy bacon (if using). Serve with a dash of hot sauce or a splash of vinegar for an extra kick.
Fresh parsley or cilantro, Hot sauce or vinegar

Notes

Don't Skip the Soaking (If Possible): Soaking dried black-eyed peas significantly reduces cooking time, helps them cook more evenly, and can make them easier to digest. Flavor Boosters: A smoked ham hock is the gold standard for depth of flavor, but bacon, smoked turkey leg, or liquid smoke can substitute. For vegetarian, use good quality vegetable broth and smoked paprika. The Power of Acid: A splash of vinegar or a dash of hot sauce at the table brightens the flavors and provides a wonderful contrast to the richness of the peas.