Go Back
Southern Black Eyed Peas

Southern Black Eyed Peas

Slow simmered dried black eyed peas with smoked ham hock, onion, and garlic in a savory broth.
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 295 kcal

Equipment

  • Large pot with lid
  • Colander
  • Cutting board

Ingredients
  

Main Ingredients

  • 1 lb dried black eyed peas rinsed and sorted
  • 1 smoked ham hock or a 4 ounce slab of bacon
  • 1 yellow onion diced
  • 2 cloves garlic smashed
  • 6 cup water plus more as needed
  • 1 tsp black pepper
  • 1 bay leaf optional
  • 1 tsp hot sauce optional, added at the end

Instructions
 

Cooking

  • Soak. Rinse and sort the peas, boil 5 minutes, then rest off the heat for 1 hour and drain.
  • Combine. Add the peas, ham hock, onion, garlic, pepper, bay leaf, and 6 cups water to a large pot.
  • Simmer. Boil, then reduce to low and simmer partly covered for about 90 minutes until creamy.
  • Shred. Remove the ham hock, pull off the meat, and stir it back into the pot.
  • Season. Season with extra pepper and hot sauce, then rest 10 minutes before serving.

Notes

Substitutions: Use bacon or smoked turkey in place of the ham hock.
Tips: Skip added salt at the start because the ham hock is salty.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition does not include the optional hot sauce.
Keyword Black Eyed Peas, Garlic, Smoked Ham Hock, Southern Black Eyed Peas, Yellow Onion