Print

Classic Southern Black Eyed Peas with Smoked Ham

Close-up of a savory bowl of black eyed peas recipe cooked with chunks of ham, carrots, and celery in broth.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, smoky, and tender Southern Black Eyed Peas. This traditional recipe is perfect for a hearty side dish or a New Year’s Day meal for good luck.

Ingredients

Scale
  • 1 pound dried black eyed peas, rinsed and picked over
  • 6 cups water or low-sodium chicken broth
  • 1 smoked ham hock or 4 ounces smoked ham, diced
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, for spice)
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar (added at the end)

Instructions

  1. Place the rinsed black eyed peas, water or broth, and ham hock/diced ham in a large pot or Dutch oven. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
  2. While the peas simmer, prepare the vegetables. In a separate skillet, sauté the chopped onion, celery, and bell pepper in a little oil until softened, about 5 to 7 minutes.
  3. Add the minced garlic, smoked paprika, thyme, and cayenne pepper (if using) to the skillet. Cook for 1 minute until fragrant.
  4. Add the sautéed vegetables and seasonings to the pot with the simmering peas. Add the bay leaf, salt, and pepper.
  5. Continue to simmer, partially covered, for another 45 minutes to 1 hour, or until the peas are tender and the liquid has thickened slightly. Stir occasionally to prevent sticking.
  6. Remove and discard the ham hock and bay leaf. If using a ham hock, shred any usable meat and return it to the pot.
  7. Stir in the apple cider vinegar just before serving. Taste and adjust salt and pepper as needed.
  8. Serve hot, often over rice, for a traditional comfort food experience.

Notes

  • For a vegetarian or vegan version, omit the ham hock and use vegetable broth. Add 1 teaspoon of liquid smoke or extra smoked paprika for a smoky flavor.
  • 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.
  • For quick cooking, use an Instant Pot: Combine peas, broth, ham, and seasonings (omit bay leaf for now). Cook on High Pressure for 15 minutes, then allow a Natural Pressure Release for 15 minutes before venting. Add vinegar and stir.

Nutrition

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