Okay, flavor adventurers, buckle up because I’m about to unleash my ultimate obsession: Southern-Style Black-Eyed Peas! This isn’t your grandma’s bland bean dish (unless your grandma is also a total flavor rebel!). This Southern-Style Black-Eyed Peas recipe is pure Cuba Queen – bold, smoky, and ridiculously satisfying.
I’m talking about a taste experience that’ll have you doing a happy dance in your kitchen. Seriously.
This Southern-Style Black-Eyed Peas is packed with so much flavor that it’s become a staple in my kitchen. It represents everything I believe in – taking humble ingredients and turning them into something extraordinary.
Get ready to make a pot of Southern-Style Black-Eyed Peas that will blow your mind. I am SO excited to share this recipe with you. Let’s get cooking!
INGREDIENTS You Need for This:
This Southern-Style Black-Eyed Peas ingredient list is SHORT but mighty! Each component plays a crucial role in building that signature depth of flavor.
- 1 pound dried black-eyed peas: Don’t even think about using canned. Dried peas are the way to go for the best texture and flavor.
- 8 cups chicken broth: The broth infuses the peas with richness and body.
- 1 smoked ham hock: This is the secret weapon! It infuses the Southern-Style Black-Eyed Peas with that irresistible smoky flavor. You can find smoked ham hocks at most grocery stores or butcher shops.
- 1 large onion, chopped: Adds sweetness and aromatics.
- 2 cloves garlic, minced: Because garlic makes everything better.
- 1 teaspoon smoked paprika: This ramps up the smokiness. Don’t skip it!
- 1/2 teaspoon dried thyme: Adds an earthy, herbal note.
- 1/4 teaspoon cayenne pepper: For a little kick! Adjust to your preference.
- Salt and black pepper to taste: Season generously!
- 2 tablespoons olive oil: The starting point for flavor.
The secret to epic Southern-Style Black-Eyed Peas is using a smoked ham hock instead of an unsmoked one. Trust me, the difference is HUGE. You can find the best ingredients for this Southern-Style Black-Eyed Peas at your local farmer’s market or butcher shop. They often have the freshest, most flavorful ingredients.
Splurge on a good quality smoked paprika – trust me. It makes a world of difference in the final dish. I like to store my dried black-eyed peas in an airtight container in a cool, dry place. This keeps them fresh and prevents them from drying out too much.
Want a budget-friendly alternative? Use smoked turkey wings instead of a ham hock. You’ll still get that smoky flavor, but it’ll be a little lighter.
STEP-BY-STEP INSTRUCTIONS:
Here’s where the magic happens! Follow these steps, and you’ll have a pot of Southern-Style Black-Eyed Peas that will make you the envy of everyone you know. Don’t stress – your Southern-Style Black-Eyed Peas is going to be incredible.
- Rinse the black-eyed peas: Place the dried peas in a large bowl and cover with cold water. Swirl them around and drain, removing any debris or shriveled peas.
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the remaining ingredients: Add the rinsed black-eyed peas, chicken broth, smoked ham hock, smoked paprika, dried thyme, and cayenne pepper to the pot. Season with salt and black pepper to taste.
- Bring to a boil, then simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the peas are tender. Stir occasionally to prevent sticking.
- Remove the ham hock: Once the peas are tender, remove the smoked ham hock from the pot. Let it cool slightly, then shred the meat and return it to the pot.
- Adjust seasonings: Taste and adjust seasonings as needed. Add more salt, pepper, or cayenne pepper to your liking.
- Simmer for another 30 minutes: Allow the flavors to meld together even more.
Pro tip for Southern-Style Black-Eyed Peas perfection: the longer it simmers, the better it tastes! This allows the flavors to really develop. In my kitchen, this Southern-Style Black-Eyed Peas takes exactly 1 hour and 45 minutes to reach peak flavor.
Here’s where most people mess up their Southern-Style Black-Eyed Peas – they don’t season it enough! Don’t be afraid to be generous with the salt and pepper. While your Southern-Style Black-Eyed Peas is working its magic, grab your camera – this is Instagram gold!
Your Southern-Style Black-Eyed Peas should look rich and creamy, smell smoky and savory, and feel comforting and hearty. This is where your Southern-Style Black-Eyed Peas transforms into pure magic. If you want to speed things up, check out these Instant Pot Black-Eyed Peas – Simply Happy Foodie.
PRESENTATION:
Presentation is key! This Southern-Style Black-Eyed Peas deserves to be served with style.
Ladle the Southern-Style Black-Eyed Peas into bowls and garnish with a sprinkle of fresh parsley or chopped green onions. Serve with a side of cornbread for dipping.
People absolutely lose their minds when I serve this Southern-Style Black-Eyed Peas at potlucks and family gatherings. It’s always the first dish to disappear! This Southern-Style Black-Eyed Peas absolutely slays at dinner parties!
Bold pairing suggestions that complement Southern-Style Black-Eyed Peas: collard greens, hot sauce, and pickled onions. For the ultimate Southern feast, serve this Southern-Style Black-Eyed Peas alongside some slow cooked collard greens.
This Southern-Style Black-Eyed Peas is perfect for New Year’s Day, potlucks, or any cozy night in. For an Instagram-worthy presentation, swirl a dollop of sour cream or Greek yogurt on top of the peas.
Creative leftover transformations: Use leftover Southern-Style Black-Eyed Peas to make black-eyed pea fritters or add them to soup. For a seasonal variation, try adding roasted sweet potatoes or butternut squash to your Southern-Style Black-Eyed Peas in the fall.
FAQs:
Got questions? I’ve got answers! These are the most common cooking challenges people face with Southern-Style Black-Eyed Peas, and I’m here to help you conquer them.
- Can I make this Southern-Style Black-Eyed Peas spicier? Absolutely! Add more cayenne pepper or a dash of your favorite hot sauce. You could also add some diced jalapeños to the pot while sautéing the onions and garlic.
- What if I don’t have smoked paprika? You can substitute regular paprika, but the smoked paprika adds a unique depth of flavor that’s hard to replicate. If you don’t have any on hand, consider adding a few drops of liquid smoke to the pot.
- How do I know when my Southern-Style Black-Eyed Peas is perfectly done? The peas should be tender and creamy, but not mushy. They should easily mash with a fork.
- Can I use a slow cooker for this recipe? Yes! Add all the ingredients to your slow cooker and cook on low for 6-8 hours, or until the peas are tender.
- Do I need to soak the black-eyed peas overnight? Soaking can help reduce the cooking time, but it’s not necessary. I usually skip the soaking and just add a little extra cooking time.
- Can I make this recipe vegetarian or vegan? Yes! Omit the ham hock and use vegetable broth instead of chicken broth. Add a teaspoon of liquid smoke to give it that smoky flavor.
- What if my black-eyed peas are still hard after 2 hours of cooking? This can happen if your peas are old. Add more broth and continue to simmer until tender. You can also try adding a pinch of baking soda to the pot, which can help soften the peas.
From my experience, I’ve found that using high-quality broth really makes a difference in the flavor of the Southern-Style Black-Eyed Peas. Don’t be afraid to experiment with different types of broth to find your favorite. You can customize this Southern-Style Black-Eyed Peas to suit your tastes by adding different vegetables, such as diced carrots, celery, or bell peppers.
CONCLUSION:
This Southern-Style Black-Eyed Peas recipe isn’t just a dish – it’s an experience. It’s about taking simple ingredients and transforming them into something extraordinary, something that brings people together and creates lasting memories. That’s what Cuba Queen is all about.
- Don’t skimp on the smoked ham hock! It’s the key to that irresistible smoky flavor.
- Season generously! Salt and pepper are your friends.
- Be patient! The longer it simmers, the better it tastes.
- Spicy Black-Eyed Peas: Add diced jalapeños and a pinch of red pepper flakes.
- Smoked Sausage Black-Eyed Peas: Add sliced smoked sausage to the pot during the last 30 minutes of cooking.
- Black-Eyed Pea and Okra Stew: A hearty and flavorful twist! Check out this Black-Eyed Pea and Okra Stew.
The Spicy Black-Eyed Peas version always gets the biggest reactions. Flavor adventurers are always looking for the next spice kick!
I am confident that you’ll be able to create something truly special in your own kitchen. Make this Southern-Style Black-Eyed Peas your signature dish. This flavor combo reminds me of another recipe, my black-eyed pea salad.
Go forth and create some Southern-Style Black-Eyed Peas memories! I can’t wait to see your results. Share your culinary creations with me! You can also enjoy traditional New Year’s Eve foods besides collards and black. And if you’re looking for something different, this black-bean-butternut-squash-stew is also a great choice. I found another great source of inspiration from this Facebook group I’ve never had black eyed peas but came across a good deal and …. Get cooking, flavor adventurers!
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Southern-Style Black-Eyed Peas
These Southern-Style Black-Eyed Peas are a flavorful and comforting dish, perfect for a lucky New Year’s meal or a hearty side any day of the week. Slow-cooked with smoky ham hocks and savory seasonings, they’re tender, delicious, and packed with tradition.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Total Time: 130 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooked
- Cuisine: American
Ingredients
- 1 pound dried black-eyed peas, rinsed
- 8 cups water
- 1 smoked ham hock
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse the black-eyed peas thoroughly and pick out any debris.
- In a large pot or Dutch oven, combine the black-eyed peas, water, ham hock, onion, garlic, smoked paprika, thyme, and cayenne pepper (if using).
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the peas are tender. Stir occasionally and add more water if needed to keep the peas covered.
- Remove the ham hock from the pot and shred the meat from the bone. Discard the bone and skin.
- Return the shredded ham to the pot and season with salt and pepper to taste.
- Heat olive oil in a skillet. Add some of the cooked peas and mash until creamy. Return to the pot, stirring to combine. (This is optional, but adds a creamier texture.)
- Simmer for another 15-20 minutes to allow the flavors to meld.
- Serve hot.
Notes
Serve with cornbread and collard greens for a complete Southern meal. For a vegetarian option, omit the ham hock and use smoked paprika for smoky flavor.