Black Eyed Peas
Embrace a bowlful of Southern comfort with this hearty Black Eyed Peas recipe, a soul-warming dish that's perfect for family dinners or New Year's traditions. Made with tender dried black eyed peas, smoky ham hock or turkey leg, and a flavorful blend of garlic, onion, paprika, and thyme, this slow-simmered delight is both nourishing and deeply satisfying. The savory broth, enriched with chicken stock and a hint of cayenne spice, creates the perfect balance of robust and comforting flavors. Served hot with a scatter of fresh parsley and paired with cornbread or rice, this recipe is a wholesome, protein-packed meal that’s as easy to prepare as it is delightful to eat. Perfect for meal prep or cozy gatherings, this Black Eyed Peas dish is a timeless classic you’ll want to make again and again. Keywords: Black Eyed Peas recipe, Southern cooking, smoky ham hock, soul food, savory comfort food.
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Recipe Information
Ingredients
- 1 pound Dried black eyed peas
- 1 piece Smoked ham hock or turkey leg
- 6 cups Chicken broth
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 2 leaves Bay leaves
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cups Water
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the dried black eyed peas under cold water and sort through them to remove any debris or damaged peas.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the smoked ham hock (or turkey leg) to the pot, followed by the rinsed black eyed peas.
Pour in the chicken broth and water. Add the bay leaves, paprika, cayenne pepper, dried thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and cover the pot.
Simmer the peas for about 1.5 to 2 hours, stirring occasionally, until the peas are tender and the flavors are well combined. If needed, add more water during cooking to ensure the peas stay covered with liquid.
Remove the ham hock (or turkey leg) from the pot and shred any meat, discarding the bone. Return the shredded meat to the pot and stir it into the peas.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Remove the bay leaves before serving. Ladle the black eyed peas into bowls and garnish with fresh parsley, if desired.
Serve hot alongside cornbread or rice for a complete, comforting meal.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 4660 mg | 203% | |
| Total Carbohydrate | 291.2 g | 106% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 55.6 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 739 mg | 57% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 6055 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
