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Creamy Southern Black Eyed Peas with Ham Hock

A white bowl filled with rich, savory black eyed peas topped with shredded smoked meat.
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Make tender, smoky Southern Black Eyed Peas using ham hock. This recipe yields a rich, comforting side dish perfect for any meal, especially New Year’s tradition.

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 bacon, chopped)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Place the rinsed black eyed peas, water or broth, and ham hock (or bacon) in a large pot or Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
  2. While the peas simmer, sauté the onion in a separate skillet over medium heat until soft, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Add the sautéed onion and garlic mixture, smoked paprika, thyme, cayenne pepper (if using), and bay leaf to the pot with the peas. Stir to combine.
  4. Continue to simmer, partially covered, for another 45 minutes to 1 hour, or until the peas are tender and the liquid has thickened into a creamy sauce. Stir occasionally to prevent sticking.
  5. Remove the ham hock and bay leaf. Shred any meat from the ham hock and return it to the pot. Discard the bone and skin.
  6. Taste the peas and season generously with salt and black pepper. If the mixture is too thick, add a splash of water or broth. If it is too thin, remove the lid and simmer for 10 minutes to reduce.
  7. Serve hot as a hearty side dish, often paired with rice or greens.

Notes

  • For a quicker method, use an Instant Pot: Combine peas, broth, ham hock, onion, garlic, spices, and bay leaf. Cook on High Pressure for 25 minutes, then allow a Natural Pressure Release for 15 minutes before quick releasing the rest.
  • If you skip the ham hock, add 1 teaspoon of liquid smoke or a pinch of salt to mimic the smoky flavor.
  • These peas taste even better the next day after the flavors have fully developed.

Nutrition

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