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Classic Southern Black Eyed Peas with Ham Hock

Close-up of a white bowl filled with creamy black eyed peas topped with shredded smoked meat.
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Make rich, savory Southern Style Black Eyed Peas that deliver true comfort food flavor. This recipe uses a ham hock for a smoky depth that makes this dish a favorite for family dinners and New Year’s celebrations.

Ingredients

Scale
  • 1 pound dried black eyed peas, rinsed and picked over
  • 6 cups water or low-sodium chicken broth
  • 1 smoked ham hock (or 1 smoked turkey wing for variation)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt (or to taste after cooking)
  • 1 tablespoon apple cider vinegar

Instructions

  1. Place the rinsed black eyed peas and the ham hock into a large pot or Dutch oven. Cover with 6 cups of water or broth. Bring the liquid to a boil, then reduce heat, cover, and simmer for 1 hour.
  2. While the peas simmer, prepare the flavor base. In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic, dried thyme, smoked paprika, and black pepper to the skillet. Cook for 1 minute until fragrant.
  4. After the peas have simmered for 1 hour, remove the ham hock and set it aside to cool slightly. Skim off any foam from the surface of the peas, then add the sautéed onion mixture and the bay leaf to the pot.
  5. Shred the meat from the ham hock, discarding the bone and any excess fat. Return the shredded meat to the pot.
  6. Stir well. Continue to simmer the peas, partially covered, for another 45 minutes to 1 hour, or until the peas are tender and creamy. Add more water or broth if the mixture becomes too thick.
  7. Remove the bay leaf. Stir in the salt and apple cider vinegar. Taste and adjust seasonings as needed. Serve hot as a hearty side dish or main course.

Notes

  • For a creamy texture, do not add salt until the peas are nearly tender, as salt can toughen the skins.
  • If you prefer a vegetarian option, substitute the ham hock with 1 teaspoon of liquid smoke and 1/2 teaspoon of extra smoked paprika.
  • This dish pairs well with cornbread for soaking up the savory pot liquor.

Nutrition

Find it online: https://bringdish.com/southern-style-black-eyed-peas-recipe/