Southern Black Eyed Peas
Dive into the heart of Southern comfort with this soul-warming recipe for Southern Black Eyed Peas. Made with tender black-eyed peas simmered to perfection alongside smoky ham hock or turkey leg, crispy bacon, and aromatic herbs, this dish delivers a rich and savory flavor in every bite. Infused with layers of seasoning—garlic, thyme, and a touch of cayenne for gentle heat—these peas achieve the perfect balance of hearty and flavorful. With just a few simple ingredients and a slow-simmering technique, this Southern classic is both comforting and satisfying, making it an ideal meal for family gatherings or New Year's Day traditions. Serve it as a standalone dish or ladle it generously over fluffy white rice for an authentic Southern-inspired experience. Garnish with parsley and a dash of hot sauce for a final burst of flavor! Perfect for all skill levels, this recipe will transport your taste buds straight to the heart of Southern cuisine.
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Recipe Information
Ingredients
- 1 pound dried black-eyed peas
- 1 piece smoked ham hock or smoked turkey leg
- 4 slices bacon
- 1 medium, diced yellow onion
- 4 cloves, minced garlic
- 6 cups chicken broth
- 2 cups water
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon (to taste) salt
- 1 teaspoon (to taste) black pepper
- 0.25 teaspoon cayenne pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
- 1 dash (optional) hot sauce
- 4 cups, cooked (optional, for serving) white rice
Instructions
Rinse the dried black-eyed peas in a colander under cold water and check for any debris or damaged peas. Set aside.
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the smoked ham hock (or smoked turkey leg), chicken broth, water, bay leaf, and dried thyme to the pot. Stir in the black-eyed peas.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and allow the peas to simmer gently for 1.5 to 2 hours, or until the peas are tender and the meat is falling off the bone.
Once the peas are tender, remove the ham hock (or turkey leg) from the pot. Let it cool slightly, then shred the meat off the bone and discard the skin and bone. Return the shredded meat to the pot.
Season the pot with salt, black pepper, and cayenne pepper to taste. Crumble the cooked bacon and stir it into the pot for added flavor.
If desired, garnish with fresh parsley and a dash of hot sauce before serving.
Serve the black-eyed peas warm, either on their own or spooned over cooked white rice for a traditional Southern-inspired meal.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 9419 mg | 410% | |
| Total Carbohydrate | 290.7 g | 106% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 22.5 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 416 mg | 32% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3695 mg | 79% | |
*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.
