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Classic Southern Black Eyed Peas with Smoked Ham Hock

A close-up of a savory black eyed peas recipe served on a white plate, topped generously with shredded smoked ham.
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Make traditional, flavorful Southern Black Eyed Peas. This recipe delivers rich, smoky flavor perfect for a hearty side dish or main course, often made for New Year’s good luck.

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 bacon, chopped, for a substitute)
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste after cooking)
  • 1 tablespoon apple cider vinegar
  • Optional: Cooked rice or cornbread for serving

Instructions

  1. Place the rinsed black eyed peas in a large pot or Dutch oven and cover with water. Let them soak for at least 4 hours or overnight. Drain the soaking water before proceeding.
  2. In the same pot, combine the drained peas, 6 cups of fresh water or broth, the ham hock (or bacon), onion, celery, garlic, thyme, bay leaf, smoked paprika, and black pepper.
  3. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot partially, and let it simmer.
  4. Cook for 1.5 to 2 hours, or until the peas are tender. Stir occasionally to prevent sticking. If the liquid reduces too much, add small amounts of water or broth.
  5. Remove the ham hock. Shred any meat from the bone and return the meat to the pot. Discard the bone and bay leaf.
  6. Stir in the salt and apple cider vinegar. Taste and adjust seasoning as needed. If you prefer a creamier texture, mash a small portion of the peas against the side of the pot.
  7. Serve hot over rice or alongside cornbread. This dish pairs well with meal planning for hearty weeknight meals.

Notes

  • For a vegetarian or vegan version, omit the ham hock and use vegetable broth. Add 1 teaspoon of liquid smoke or extra smoked paprika for a smoky flavor profile.
  • If you are using bacon instead of a ham hock, cook the bacon first until crisp, remove it, and sauté the onion and celery in the rendered fat before adding the peas and liquid.
  • If you are pressed for time, you can skip the soaking step, but increase the cooking time by about 30 minutes.

Nutrition

Find it online: https://cutcooktaste.com/black-eyed-peas-recipe-southern-comfort-food/