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Classic Southern Black Eyed Peas with Ham Bone

A spoonful of creamy black eyed peas recipe topped with crispy bacon being lifted from a white plate.
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Make rich, smoky, and tender Southern Black Eyed Peas. This traditional recipe is perfect for New Year’s good luck or any time you need comforting soul food.

Ingredients

Scale
  • 1 pound dried black eyed peas, rinsed and picked over
  • 6 cups water or low-sodium chicken broth
  • 1 smoked ham hock or 4 slices thick-cut bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • Salt to taste (use sparingly if ham hock is salty)
  • 1 tablespoon apple cider vinegar (optional, for brightness)

Instructions

  1. Place the rinsed black eyed peas in a large pot or Dutch oven. Cover with water or broth, ensuring the liquid is about two inches above the peas. Soak overnight, or use a quick soak method (boil for 2 minutes, then let stand covered for 1 hour). Drain the soaking liquid.
  2. In a separate large skillet, cook the chopped ham hock or bacon over medium heat until browned and crisp. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. Add the onion, celery, and bell pepper to the skillet with the fat. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic, thyme, smoked paprika, and black pepper to the vegetables. Cook for 1 minute until fragrant.
  5. Transfer the cooked vegetables and fat mixture to the pot with the drained black eyed peas. Add the reserved ham hock/bacon and the bay leaf.
  6. Add fresh water or broth to cover the peas by about 2 inches. Bring the mixture to a boil over high heat.
  7. Reduce the heat to low, cover the pot partially, and simmer for 1.5 to 2 hours, or until the peas are tender and creamy. Stir occasionally to prevent sticking.
  8. Once the peas are tender, remove the ham hock and bay leaf. Shred any usable meat from the bone and return it to the pot. Discard the bone.
  9. Stir in the apple cider vinegar, if using. Taste and add salt only if needed. Simmer uncovered for the last 15 minutes to allow the liquid to thicken slightly.

Notes

  • For vegetarian or vegan black eyed peas, omit the ham hock/bacon and substitute with 1 teaspoon liquid smoke and 1 tablespoon olive oil for sautéing vegetables.
  • If you prefer a creamier texture, mash about 1/4 cup of the cooked peas against the side of the pot and stir them back in.
  • This dish tastes better the next day. You can cook it ahead of time and reheat it slowly.

Nutrition

Find it online: https://kitchenslang.com/black-eyed-peas-recipe-southern-classic/