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Slow-Simmered Black-Eyed Peas

Close-up of a bowl of hearty black-eyed peas with tender shredded smoked meat and savory broth.
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A comforting and flavorful dish of dried black-eyed peas simmered with smoky ham hock, onions, and savory seasonings. This recipe is a soul-food staple and a Southern tradition for good luck.

Ingredients

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  • 1 pound dried black-eyed peas, picked over and rinsed
  • 1 smoked ham hock
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth or water
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 bay leaves

Instructions

  1. Place the rinsed black-eyed peas and ham hock in a large pot or Dutch oven.
  2. Add the chopped onion and minced garlic.
  3. Pour in the chicken broth or water.
  4. Add salt, black pepper, cayenne pepper (if using), and bay leaves.
  5. Bring the mixture to a boil over medium-high heat.
  6. Once boiling, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the peas are tender and the ham hock is cooked through.
  7. Remove the ham hock from the pot. Shred the meat from the bone and return it to the pot. Discard the bone and skin.
  8. Stir the peas and season with additional salt and pepper if needed.
  9. Simmer for another 15-20 minutes, uncovered, to allow the flavors to meld and the liquid to thicken slightly.
  10. Remove the bay leaves before serving.

Notes

  • For a vegetarian version, omit the ham hock and use vegetable broth. Add a pinch of smoked paprika for a smoky flavor.
  • Serve hot over rice or with cornbread.
  • This dish is often served on New Year’s Day for good luck.

Nutrition

Find it online: https://kitchenslang.com/black-eyed-peas-lucky-tradition-recipe/