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Classic Southern Black Eyed Peas

Close-up of a white bowl filled with a rich, savory black eyed peas recipe stew featuring visible onions and seasoning.
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Make this traditional Southern Black Eyed Peas recipe for a flavorful, smoky side dish perfect for weeknights or New Year’s Day tradition.

Ingredients

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  • 1 pound dried black eyed peas, rinsed and picked over
  • 6 cups water or chicken broth
  • 1 smoked ham hock or 4 slices bacon (optional, omit for vegetarian)
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste
  • 1 tablespoon apple cider vinegar (added at the end)

Instructions

  1. Place the rinsed black eyed peas in a large pot or Dutch oven and cover with water or broth. Let them soak for at least 4 hours or overnight. Drain the soaking water before proceeding.
  2. If using ham hock or bacon, add it to the pot with the drained peas and fresh water or broth to cover by about 2 inches. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
  3. If making the vegetarian version, skip step 2 and add the peas with 6 cups of fresh water or broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
  4. While the peas simmer, sauté the onion, celery, and bell pepper in a separate skillet with a little oil until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Add the sautéed vegetables, thyme, bay leaf, smoked paprika, and cayenne pepper to the pot with the peas. Stir well.
  6. Continue to simmer, partially covered, until the peas are tender, about 30 to 60 minutes more, depending on how long you soaked them. Stir occasionally to prevent sticking. Remove the ham hock or bay leaf when done.
  7. Stir in the apple cider vinegar. Taste and adjust seasoning with salt and pepper. If the mixture is too thin, remove the lid and simmer for 10 minutes to thicken slightly.
  8. Serve hot, perhaps alongside cornbread or rice. This recipe is a great alternative to complicated meal planning or relying on meal delivery companies.

Notes

  • For a vegetarian version, substitute the ham hock/bacon with 1 teaspoon of liquid smoke added during the simmering stage.
  • If you prefer a creamier texture, mash about 1/4 cup of the cooked peas against the side of the pot and stir them back in.
  • If you are short on time, you can use an Instant Pot: combine all ingredients except vinegar, cook on high pressure for 15 minutes, then allow a natural pressure release for 10 minutes before quick releasing.

Nutrition

Find it online: https://carlacooking.com/black-eyed-peas-recipe-southern-comfort/