Southern Black-Eyed Peas with Ham Hock: A Hearty Traditional Comfort Dish
Hearty Southern Black-Eyed Peas with Smoky Ham Hock
These black-eyed peas are a Southern treasure that brings both comfort and tradition to your table. Slowly simmered with smoky ham hocks and aromatic spices, this classic dish delivers rich flavor and wholesome nutrition in every spoonful.
Why Black-Eyed Peas Are a Southern Staple
Black-eyed peas have been a cornerstone of Southern cuisine for generations. Traditionally served on New Year’s Day for good luck and prosperity, these humble legumes have transcended their symbolic role to become a year-round favorite. Their earthy flavor and creamy texture make them perfect for soaking up the smoky essence of ham hocks and savory seasonings.
The Perfect Black-Eyed Peas: Nutrition Powerhouse
Beyond their delicious taste, black-eyed peas pack a nutritional punch with approximately:
- 228 calories per serving
- 12g protein for muscle maintenance
- 3g fiber for digestive health
- 14g carbohydrates for sustained energy
- Essential vitamins and minerals
Ingredients for Southern-Style Black-Eyed Peas
- 1 pound dried black-eyed peas, sorted and rinsed
- 2 smoked ham hocks (about 1 pound)
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon apple cider vinegar
- 8 cups chicken broth or water
- 2 tablespoons butter (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
How to Make Perfect Southern Black-Eyed Peas
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Prepare the Black-Eyed Peas
Spread the dried black-eyed peas on a large baking sheet and remove any stones or damaged peas. Rinse thoroughly under cold running water.
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Quick Soak Method (Optional)
Place the rinsed peas in a large pot and cover with water by 2 inches. Bring to a boil for 2 minutes, then remove from heat. Cover and let stand for 1 hour. Drain and rinse.
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Start the Flavor Base
In a large Dutch oven or heavy-bottomed pot, add the ham hocks and heat over medium-high. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
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Combine and Season
Add the soaked (or unsoaked) black-eyed peas, bay leaves, cumin, thyme, and red pepper flakes. Pour in the chicken broth or water and apple cider vinegar. The liquid should cover the peas by about an inch.
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Simmer to Perfection
Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 3-4 hours, until the peas are tender but not mushy. Check occasionally and add more liquid if needed.
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Finish the Dish
When the peas are tender, remove the ham hocks. When cool enough to handle, remove the meat from the bones, chop it, and return it to the pot. Discard the bones and bay leaves.
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Final Touches
Add the butter if using, and stir until melted. Season with salt and pepper to taste. The liquid should be thick and flavorful. If too watery, simmer uncovered for 10-15 more minutes.
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Serve and Garnish
Ladle the hot black-eyed peas into bowls, garnish with fresh parsley, and serve with cornbread or over rice.
Chef’s Tips for the Best Black-Eyed Peas
- For deeper flavor: Prepare the peas a day ahead and refrigerate overnight. The flavors will meld beautifully.
- No ham hocks? Substitute with smoked turkey wings, bacon, or a ham bone for that essential smoky flavor.
- Vegetarian option: Skip the meat and use vegetable broth, adding 1 tablespoon of smoked paprika for a similar smoky essence.
- Pressure cooker shortcut: Use an Instant Pot to reduce cooking time to about 25-30 minutes at high pressure with natural release.
- Freezer friendly: These black-eyed peas freeze beautifully for up to 3 months in airtight containers.
Serving Suggestions for Black-Eyed Peas
Southern black-eyed peas are versatile and pair perfectly with:
- Fresh, warm cornbread with butter
- Steamed white rice
- Collard greens or other Southern greens
- Hot sauce for extra kick
- Sliced fresh tomatoes in summer
FAQs About Cooking Black-Eyed Peas
Do I need to soak black-eyed peas before cooking?
While not strictly necessary, soaking black-eyed peas reduces cooking time and may help with digestibility. The quick-soak method works well if you forget to soak overnight.
Can I use canned black-eyed peas instead?
Yes, you can substitute 3-4 cans of black-eyed peas (drained and rinsed). Reduce the cooking time to about 30 minutes to allow the flavors to meld.
Why are my black-eyed peas still hard after cooking?
This could be due to old peas, acidic ingredients added too early, or hard water. Try adding a pinch of baking soda to soften them.
Can I make black-eyed peas in a slow cooker?
Absolutely! Cook on low for 8 hours or high for 4-5 hours until tender.
These traditional Southern black-eyed peas are more than just a side dish—they’re a celebration of Southern heritage, bringing warmth and comfort to any meal. Whether served for New Year’s good luck or as a hearty weeknight dinner, this recipe delivers authentic flavor that will have everyone coming back for seconds.
Recipe inspired by Allrecipes
Hearty Southern Black-Eyed Peas with Smoky Ham Hock
Ingredients
Method
- Spread the dried black-eyed peas on a large baking sheet and remove any stones or damaged peas. Rinse thoroughly under cold running water.
- Place the rinsed peas in a large pot and cover with water by 2 inches. Bring to a boil for 2 minutes, then remove from heat. Cover and let stand for 1 hour. Drain and rinse.
- In a large Dutch oven or heavy-bottomed pot, add the ham hocks and heat over medium-high. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the soaked (or unsoaked) black-eyed peas, bay leaves, cumin, thyme, and red pepper flakes. Pour in the chicken broth or water and apple cider vinegar. The liquid should cover the peas by about an inch.
- Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 3-4 hours, until the peas are tender but not mushy. Check occasionally and add more liquid if needed.
- When the peas are tender, remove the ham hocks. When cool enough to handle, remove the meat from the bones, chop it, and return it to the pot. Discard the bones and bay leaves.
- Add the butter if using, and stir until melted. Season with salt and pepper to taste. The liquid should be thick and flavorful. If too watery, simmer uncovered for 10-15 more minutes.
- Ladle the hot black-eyed peas into bowls, garnish with fresh parsley, and serve with cornbread or over rice.
