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Southern Black Eyed Peas Recipes - Image 3

Southern Black Eyed Peas

A classic Southern dish, these black eyed peas are slow-cooked with ham hock for a rich, comforting meal. Perfect for New Year's Day or any time you crave a hearty, flavorful dish.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried black eyed peas rinsed and sorted
  • 1 ham hock smoked
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups water or enough to cover
  • 1 tablespoon olive oil

Equipment

  • Large pot with lid
  • Wooden spoon
  • Measuring spoons and cups

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
  2. Add the rinsed black eyed peas, ham hock, salt, black pepper, bay leaf, and water to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1.5 hours, or until the peas are tender.
  3. Once the peas are cooked, remove the ham hock from the pot. Shred the meat and return it to the pot, discarding the bone and any fat. Stir well to combine.
  4. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.

Notes

Chef's Tips:
• For a vegetarian version, substitute the ham hock with smoked paprika and vegetable broth
• Avoid overcooking the peas to maintain their texture; they should be tender but not mushy
• Serve with cornbread for a classic Southern meal
Food Safety:
• Ensure the ham hock is cooked thoroughly to an internal temperature of 165°F
• Store leftovers in an airtight container in the refrigerator for up to 3 days