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Classic Smoky Southern Black Eyed Peas

Close-up of a white bowl filled with a savory black eyed peas recipe, garnished with pepper and thyme.
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Make rich, flavorful Southern Black Eyed Peas using smoked ham hock or bacon. This recipe delivers classic comfort food flavor with simple steps.

Ingredients

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  • 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
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon apple cider vinegar

Instructions

  1. Place the rinsed black-eyed peas in a large pot or Dutch oven. Cover with water or broth by at least two inches. Let them soak for at least 4 hours or overnight, then drain and rinse. (Alternatively, skip soaking and increase cooking time.)
  2. In the same pot, add the ham hock or chopped bacon. Cook over medium heat until the bacon is crisp or the ham hock is lightly browned, about 5 to 7 minutes. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Add the chopped onion and celery to the pot. Sauté in the fat until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Return the ham hock or bacon to the pot. Add the soaked and drained black-eyed peas, thyme, bay leaf, and smoked paprika. Add enough fresh water or broth to cover the peas by about 2 inches.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer. Cook for 1 to 1.5 hours, or until the peas are tender. Stir occasionally to prevent sticking. If the liquid reduces too much, add more hot water.
  6. Once the peas are tender, remove and discard the ham hock and bay leaf. Stir in the apple cider vinegar. Season with salt and pepper to your taste.
  7. Simmer uncovered for 10 minutes to allow the liquid to thicken slightly. Serve hot as a side dish or main course.

Notes

  • For a vegetarian version, omit the ham hock/bacon and use vegetable broth. Add 1 teaspoon of liquid smoke or extra smoked paprika for depth of flavor.
  • If you are making this for New Year’s Day, serve it with cornbread for good luck.
  • For faster cooking, use an Instant Pot: Combine all ingredients (except vinegar) in the pot, cover with liquid, cook on High Pressure for 15 minutes, then Natural Release for 15 minutes before quick releasing.

Nutrition

Find it online: https://dishicious.com/black-eyed-peas-recipe/