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Classic Southern Black Eyed Peas with Ham Hock

Close-up of a white bowl filled with savory black eyed peas stewed with pieces of smoked ham.
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Make rich, smoky Southern Black Eyed Peas using this straightforward recipe. This dish is a traditional comfort food side, perfect for family dinners or New Year’s good luck.

Ingredients

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  • 1 pound dried black eyed peas, rinsed and picked over
  • 6 cups water or low-sodium chicken broth
  • 1 smoked ham hock (about 1 pound)
  • 1 tablespoon olive oil or bacon grease
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar

Instructions

  1. Place the rinsed black eyed peas and 6 cups of water or broth in a large pot or Dutch oven. Add the ham hock. Bring the mixture to a boil, then reduce heat, cover, and simmer for 1 hour. Skim off any foam that rises to the surface during the first 30 minutes.
  2. While the peas simmer, prepare the flavor base. In a separate skillet, heat the olive oil or bacon grease over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic, smoked paprika, and dried thyme to the skillet. Cook for 1 minute until fragrant.
  4. After the peas have simmered for 1 hour, remove the ham hock from the pot and set it aside to cool slightly. Add the cooked onion, celery, garlic mixture, bay leaf, salt, and pepper to the pot with the peas. Stir well.
  5. Once the ham hock is cool enough to handle, shred the meat from the bone, discarding the skin and bone. Return the shredded ham meat to the pot.
  6. Continue to simmer the black eyed peas, uncovered, for another 30 to 45 minutes, or until the peas are tender and the liquid has thickened to a creamy consistency. Stir occasionally to prevent sticking.
  7. Remove the bay leaf. Stir in the apple cider vinegar just before serving. Taste and adjust salt and pepper as needed.

Notes

  • For a vegetarian or vegan version, omit the ham hock and use vegetable broth. Add 1 teaspoon of liquid smoke or an extra 1/2 teaspoon of smoked paprika for depth of flavor.
  • If you prefer a creamier texture, mash about 1/4 cup of the cooked peas against the side of the pot and stir them back in.
  • Serve these flavorful dried peas hot with cornbread for a complete Southern comfort meal.

Nutrition

Find it online: https://cookingbyjade.com/classic-southern-black-eyed-peas-recipe/