Description
A traditional black-eyed peas recipe symbolizing good luck and prosperity, flavored with smoked ham hock for a hearty, comforting dish.
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 smoked turkey leg / 4 strips 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 for traditional flavor)
- 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 is necessary!
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 4-5 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds.
- Toss in the rinsed black-eyed peas, water or broth, ham hock, salt, pepper, and paprika. Stir everything well.
- Bring the mixture to a boil, then reduce the heat to low. Allow the stew to simmer, partially covered, for 60–90 minutes. Stir every 20 minutes, adding more liquid if necessary.
- Once the peas are tender but not mushy, lift out the ham hock, shred the meat, and return it to the pot.
- Taste and adjust the seasoning as needed. Serve warm with rice, cornbread, or leafy greens for a truly comforting experience.
Notes
Rinsing peas is key for a clean taste. For deeper flavor, let the dish sit before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: American