Description
Make rich, creamy Southern-style black eyed peas cooked low and slow with smoked ham hocks for deep flavor. This is a classic comfort food side dish.
Ingredients
Scale
- 1 pound dried black eyed peas, rinsed and picked over
- 6 cups chicken broth or water
- 1 smoked ham hock (about 1 pound)
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Salt to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon butter or bacon grease (optional, for finishing)
Instructions
- Place the rinsed black eyed peas, chicken broth, ham hock, onion, celery, bell pepper, garlic, thyme, bay leaf, black pepper, and red pepper flakes in a large pot or Dutch oven.
- Bring the mixture to a boil over high heat.
- Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the peas are tender and creamy. Stir occasionally to prevent sticking.
- Remove and discard the bay leaf and the ham hock bone. Shred any usable meat from the ham hock and return it to the pot.
- Stir in the apple cider vinegar. Taste the peas and add salt as needed. Remember that ham hocks add salt, so taste before adding more.
- If you want a creamier texture, mash about 1/4 cup of the peas against the side of the pot, or stir in the butter or bacon grease.
- Simmer uncovered for another 10 minutes to allow the flavors to meld and the liquid to thicken slightly.
- Serve hot, often alongside greens and rice.
Notes
- For a quicker version, use 4 cups of broth and cook in a slow cooker on low for 6-8 hours or high for 3-4 hours.
- If you prefer a meatless dish, omit the ham hock and use vegetable broth. Add 1 teaspoon smoked paprika for depth.
- If you use dried black eyed peas, soaking them overnight is optional but can reduce cooking time slightly.
- Prep Time: 15 min
- Cook Time: 2 hr 10 min
- Category: Side Dish
- Method: Stovetop Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup cooked
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 11
- Protein: 16
- Cholesterol: 25