Black-Eyed Peas Recipe

A short simmer with rendered bacon fat and a smoked ham hock builds deep, smoky flavor into the broth, while the sautéed onion, celery, and bell pepper (the Southern holy trinity) give the peas a savory backbone instead of tasting flat or one-note.

Prep

20 min

Cook

90 min

Total

110 min

Servings

8

Ingredients

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1. 1Rinse the dried black-eyed peas in a colander and pick through them, discarding any shriveled peas or small stones.
2. 2Place the peas in a large pot, cover with 2 inches of water, bring to a boil for 2 minutes, then turn off the heat and let them soak, covered, for 1 hour. Drain and set aside.
3. 3In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until the fat renders and the bacon turns crisp, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
4. 4Add the onion, celery, and bell pepper to the bacon fat and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook 1 minute more, until fragrant.
5. 5Add the soaked peas, ham hock, chicken broth, and bay leaves to the pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 60-75 minutes, until the peas are tender but not falling apart.
   Why this works
6. 6Remove the ham hock, let it cool slightly, then pull the meat from the bone, discard the skin and fat, and shred the meat back into the pot.
   Why this works
7. 7Discard the bay leaves. Stir in the cayenne, salt, and black pepper, tasting before adding more salt since the bacon and ham hock already carry a lot of it.
   Why this works
8. 8Ladle into bowls, top with the reserved crisp bacon, and serve with cornbread and a dash of hot sauce.

Tips & variations

• No time to soak? Skip the soak entirely and simmer the rinsed dried peas directly in the broth for 75-90 minutes instead of 60-75, checking for tenderness after an hour.
• For a smokier, meat-forward version without pork, substitute a smoked turkey leg or turkey wing for the ham hock.
• Stir in a couple of handfuls of chopped collard greens or kale during the last 10 minutes of simmering for a one-pot version of the traditional New Year's plate.
• Serve the finished peas over cooked white rice to turn this into Hoppin' John, another Southern New Year's tradition believed to bring luck and prosperity.
• Canned black-eyed peas work in a pinch: skip the soaking step, sauté the vegetables and bacon as directed, then add 4 drained 15-ounce cans of peas with just 2 cups of broth and simmer 20 minutes to let the flavors combine.

Storage & reheating

Cool completely and refrigerate in an airtight container for up to 5 days. The peas thicken as they sit, so thin with a splash of broth or water when reheating on the stovetop over medium-low heat. Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.

FAQ