Southern-Style Black-Eyed Peas
This Southern-Style Black-Eyed Peas recipe features tender, flavorful peas slow-cooked with smoky ham and traditional seasonings, perfect as a comforting side or main dish.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 100 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Southern
Ingredients
Scale
- 1 lb dried black-eyed peas, rinsed
- 6 cups water or low-sodium chicken broth
- 1 smoked ham hock or 1 cup diced smoked ham
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp olive oil or bacon grease
- 2 bay leaves
- 2 tsp apple cider vinegar
- Chopped fresh parsley for garnish
Instructions
- Soak the black-eyed peas in water overnight, then drain and rinse. (Optional: For quicker prep, rinse and proceed without soaking.)
- Heat olive oil or bacon grease in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add black-eyed peas, ham hock (or diced ham), water or chicken broth, bay leaves, salt, black pepper, and crushed red pepper flakes if using.
- Bring to a boil, then reduce heat to low and simmer gently, uncovered, stirring occasionally.
- Simmer for 1 to 1½ hours or until peas are tender and creamy. If needed, add more broth or water during cooking to keep peas covered.
- Remove ham hock, shred any meat, and return meat to the pot. Discard bones and bay leaves.
- Stir in apple cider vinegar and adjust seasoning to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a smokier flavor, cook peas with a smoked turkey leg instead of a ham hock, and serve with cornbread for a classic Southern meal.