Masters Black Eyed Peas
Warm up your soul with Masters Black Eyed Peas, a hearty and flavorful Southern classic perfect for family dinners or festive gatherings. This recipe combines tender black-eyed peas with the smoky richness of a ham hock or turkey leg, enhanced by a medley of aromatic vegetables, including bell pepper, celery, onion, and garlic. Slow-simmered in a savory chicken broth with thyme, smoked paprika, and a hint of cayenne, this dish offers a satisfying balance of spice, creaminess, and depth. Ideal for New Year’s traditions or any comfort food craving, Masters Black Eyed Peas is a one-pot wonder that’s easy to make, packed with protein, and bursting with bold flavors. Serve it hot with a sprinkle of fresh parsley and optional hot sauce for extra kick, and watch it become a crowd favorite!
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Recipe Information
Ingredients
- 1 pound Dried black-eyed peas
- 1 Smoked ham hock or smoked turkey leg
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 Celery stalk, diced
- 1 medium Red bell pepper, diced
- 6 cups Chicken broth
- 1 Bay leaf
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sprigs Fresh thyme sprigs or dried thyme
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley (for garnish)
- Hot sauce (for serving, optional)
Instructions
Rinse the dried black-eyed peas under cold water and pick out any debris. Place them in a bowl and cover with water. Let soak for at least 6 hours or overnight. Drain and rinse before cooking.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, garlic, celery, and red bell pepper. Sauté for 5–7 minutes until the vegetables are softened.
Add the smoked ham hock or turkey leg to the pot, followed by the drained black-eyed peas. Stir to combine.
Pour in the chicken broth and stir in the bay leaf, smoked paprika, cayenne pepper (if using), salt, black pepper, and thyme sprigs.
Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for 1.5–2 hours, or until the black-eyed peas are tender and creamy.
Stir occasionally during cooking and add a splash of water or broth if the mixture becomes too thick.
Once the black-eyed peas are cooked, taste and adjust seasoning as needed. Remove and discard the bay leaf and thyme sprigs. If using a smoked turkey leg or ham hock, shred the meat and return it to the pot.
Ladle the black-eyed peas into bowls and garnish with fresh parsley. Serve hot with hot sauce on the side, if desired. Enjoy!
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.1 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 578 mg | 12% | |
*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.
