Description
A traditional Southern dish, black-eyed peas are believed to bring good luck and are perfect for any occasion.
Ingredients
- 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
- 4 cups water or low-sodium chicken broth
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 smoked ham hock (or substitute with smoked turkey leg or 4 strips of bacon)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp sweet paprika (smoked for extra depth)
- 2 tbsp olive oil (or bacon grease)
- Optional: 1 bay leaf, 1/4 tsp red pepper flakes, 1 tbsp apple cider vinegar
Instructions
- Rinse the dried black-eyed peas under cold water, discarding any debris or damaged peas—no soaking required.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 4-5 minutes until it turns translucent.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Throw in the black-eyed peas, water or broth, ham hock, salt, pepper, and paprika. Mix well.
- Bring your concoction to a boil, then reduce the heat to low. Cover partially and let it simmer for 60-90 minutes, checking every 20 minutes. Add more liquid if necessary.
- Once the peas are tender yet intact, remove the ham hock, shred the meat, and return it to the pot.
- Taste and adjust your seasoning as desired. Serve warm with rice, cornbread, or steamed greens.
Notes
For extra flavor, sauté the garlic in the oil before adding the onion. For a vegetarian version, omit the meat and use smoked paprika.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Simmering
- Cuisine: Southern