Southern Black Eyed Peas
A heartwarming Southern Black Eyed Peas recipe delivers a creamy texture and smoky flavor, perfect for any gathering or cozy dinner.
Ingredients
Main Ingredients
- 1 lb dried black-eyed peas, rinsed and sorted
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup smoked ham hock or diced smoked turkey
- 6 cups chicken broth or water
Seasonings
- 1 tsp salt more to taste
- 0.5 tsp black pepper
- 0.5 tsp crushed red pepper flakes optional for heat
- 2 leaves bay leaves
- 0.5 tsp thyme dried or fresh
- 1 tsp apple cider vinegar for brightness
Instructions
Preparation
- Soak the dried black-eyed peas overnight or quick-soak them by bringing to a boil and letting rest.
- Heat olive oil in a sturdy pot.
- Add diced onion and sauté until translucent.
- Stir in minced garlic until golden.
- Introduce the smoked ham hock or diced smoked turkey.
Cooking
- Pour in chicken broth or water and stir to combine.
- Add salt, black pepper, crushed red pepper flakes, bay leaves, and thyme.
- Bring the mixture to a simmer and cook uncovered for 1.5 to 2 hours until peas are tender.
- Remove bay leaves and ham hock; shred the meat and return it to the pot.
- Adjust seasoning, add apple cider vinegar, and serve warm.
Notes
For optimal flavor, soak the black-eyed peas overnight. Can be stored in the fridge for up to three days or frozen for three months. Feel free to modify with seasonal vegetables or spices.