Traditional Basic Black Eyed Peas
Savor the comforting flavors of the South with this Traditional Basic Black Eyed Peas recipe, a hearty and wholesome dish that's perfect for cozy family meals or celebratory feasts. Made with tender dried black-eyed peas, aromatic vegetables like onion, celery, and carrot, and the optional addition of a smoky ham hock or turkey leg for depth of flavor, this dish is slow-simmered to perfection in a rich broth. Spiced with a touch of cayenne for heat and garnished with fresh parsley, it's an easy one-pot recipe that's full of flavor and tradition. Whether you're serving it as a side dish, enjoying it on its own, or incorporating it into a New Year’s celebration, this soul-satisfying recipe delivers both nutrition and nostalgia in every bite. Perfect for meal prepping or sharing, these black-eyed peas are sure to become a staple in your comfort food lineup.
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Recipe Information
Ingredients
- 1 pound Dried black-eyed peas
- 2 tablespoons Olive oil or vegetable oil
- 1 piece Onion, medium (chopped)
- 2 pieces Celery stalk (chopped)
- 1 piece Carrot, medium (chopped)
- 3 pieces Garlic cloves (minced)
- 1 piece Smoked ham hock or smoked turkey leg (optional, for flavor)
- 6 cups Chicken broth or vegetable broth
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional, for spice)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Rinse the dried black-eyed peas under cold water and remove any debris or stones.
In a large bowl, soak the black-eyed peas in enough water to cover them by at least 2 inches. Let them soak for 6-8 hours or overnight. Alternatively, for a quicker method, bring the peas and water to a boil in a pot, boil for 2 minutes, then remove from heat, cover, and let them sit for 1 hour. Drain and rinse before use.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables soften and the onions are translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
If using, add the smoked ham hock or smoked turkey leg to the pot for added flavor.
Pour in the chicken or vegetable broth and add the drained black-eyed peas.
Add the bay leaf, salt, black pepper, and optional cayenne pepper to the pot. Stir to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the black-eyed peas are tender.
Taste and adjust seasoning with more salt or pepper if needed. If using a smoked meat, remove it from the pot, shred the meat, and stir it back into the peas, discarding any bones.
Remove the bay leaf and serve warm. Garnish with chopped parsley for a fresh finish.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 2111 mg | 92% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.0 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 612 mg | 13% | |
*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.
