Southern-Style Black-Eyed Peas
These Southern-Style Black-Eyed Peas are a hearty and flavorful dish, perfect for celebrating New Year’s Day or any day you crave comforting Southern cuisine. Slow-cooked with smoky ham hock and aromatic vegetables, they’re a symbol of good luck and prosperity.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooked
- Cuisine: American
Ingredients
Scale
- 1 pound dried black-eyed peas, rinsed
- 8 cups water
- 1 ham hock
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
Instructions
- Place the black-eyed peas in a large pot or Dutch oven and cover with water. Bring to a boil for 2-3 minutes, then remove from heat, cover, and let stand for 1 hour. This helps reduce cooking time and remove impurities. Drain and rinse the peas.
- Return the peas to the pot and add 8 cups of water, ham hock, onion, garlic, bell pepper, salt, pepper, red pepper flakes (if using), and bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the peas are tender. Stir occasionally, and add more water if needed to keep the peas covered.
- Remove the ham hock from the pot. Let it cool slightly, then shred the meat and return it to the pot. Discard the skin and bone.
- Simmer for another 15-20 minutes to allow the flavors to meld.
- Remove the bay leaf before serving.
Notes
Serve these black-eyed peas with cornbread and collard greens for a complete Southern meal. You can also add a splash of hot sauce for extra heat.