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Southern-Style Black-Eyed Peas

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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.

Ingredients

Scale
  • 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

  1. Rinse the black-eyed peas thoroughly and pick out any debris.
  2. 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).
  3. 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.
  4. Remove the ham hock from the pot and shred the meat from the bone. Discard the bone and skin.
  5. Return the shredded ham to the pot and season with salt and pepper to taste.
  6. 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.)
  7. Simmer for another 15-20 minutes to allow the flavors to meld.
  8. 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.

Find it online: https://cubaqueen.com/southern-style-black-eyed-peas/