Welcome to my corner of the internet, fellow food lovers! I’m Nyla, and I’m thrilled to share my passion for creating mouthwatering comfort food that turns every meal into something special. Get ready for some bold flavors and cozy deliciousness! Today, we’re diving headfirst into a dish that’s close to my heart: Southern-Style Black-Eyed Peas!
I’ve always believed that food should be an adventure. It’s a chance to try new things, mix unexpected flavors, and create something truly amazing. This Southern-Style Black-Eyed Peas recipe is all about that!
I’m so excited to welcome you along to try one of my favorite dishes. It’s where Southern comfort meets bold flavors. It’s a celebration of everything that makes food fun. So, grab your apron and let’s get cooking!
INGREDIENTS You Need
This Southern-Style Black-Eyed Peas ingredient list is all about layering flavors that work so well together. You can grab everything during your normal shopping trip. Don’t be shy about trying things out!
Here’s what you’ll need:
- 1 pound dried black-eyed peas: Make sure to rinse them well!
- 8 cups chicken broth: Adds amazing depth of flavor, you can use vegetable if you like, it’s fine.
- 1 large onion, chopped: Essential for that savory base!
- 2 bell peppers, chopped (1 red, 1 green): Adds a touch of sweetness and vibrant color.
- 4 cloves garlic, minced: Because garlic makes everything better, right?
- 1 pound smoked ham hock: This is where the real magic happens. You can also use ham chunks!
- 1 teaspoon smoked paprika: For that smoky goodness!
- 1/2 teaspoon cayenne pepper: A little kick to wake up your taste buds. Adjust to your liking!
- 1 teaspoon dried thyme: Adds a touch of earthiness.
- 1 teaspoon dried oregano: Complements the other herbs perfectly.
- Salt and pepper to taste: Don’t be afraid to season generously!
- 2 tablespoons olive oil: For sautéing the veggies.
No smoked paprika? No worries! I often use a dash of liquid smoke in my Southern-Style Black-Eyed Peas. I love adding an extra pinch of cayenne to my Southern-Style Black-Eyed Peas for that extra kick.
Keep those dried black-eyed peas in a cool, dry place, and they’ll last for ages! You can freeze leftover chopped veggies for future flavor adventures. That’s what I do.
This Southern-Style Black-Eyed Peas ingredient list is all about bold flavors that actually work together! This is my secret that takes it from good to incredible. Now, let’s get cooking!
Let’s Make Some!
Time to turn these ingredients into a delicious pot of Southern-Style Black-Eyed Peas! I’m here to help you along the way. Let’s get started.
- Sauté the veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers, and cook until softened, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. This is where the magic starts happening!
- Add the flavor: Toss in the smoked paprika, cayenne pepper, dried thyme, and dried oregano. Stir well to coat the veggies with the spices. Cooking the spices for a minute releases their aromas and intensifies the flavor. Your Southern-Style Black-Eyed Peas should smell absolutely incredible right now!
- Combine ingredients: Add the rinsed black-eyed peas, chicken broth, and smoked ham hock to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the black-eyed peas are tender. In my kitchen, this Southern-Style Black-Eyed Peas usually takes about 1 hour and 45 minutes to get that perfect creamy texture.
- Check for tenderness: Give those Southern-Style Black-Eyed Peas a try. If they’re not quite tender, continue to simmer for another 15-20 minutes, or until they reach your desired consistency. I like mine to be slightly creamy.
- Remove the ham hock: Once the black-eyed peas are cooked, remove the smoked ham hock from the pot. Let it cool slightly, then shred the meat from the bone and return the shredded ham to the pot. This adds so much flavor and texture!
- Adjust seasonings: Give your Southern-Style Black-Eyed Peas one last taste and adjust the seasonings as needed. Add more salt, pepper, or cayenne pepper to your liking. Don’t be afraid to experiment!
- Serve and enjoy: Your Southern-Style Black-Eyed Peas is now ready to be served! Ladle it into bowls and garnish with your favorite toppings. I love a dollop of sour cream or a sprinkle of fresh parsley. While your Southern-Style Black-Eyed Peas is doing its thing, get ready for some amazing aromas!
Don’t worry if your Southern-Style Black-Eyed Peas looks a little soupy at first. It will thicken as it cools. This is my favorite part of making Southern-Style Black-Eyed Peas – watch the magic happen! Also check out this Spicy Black Bean Soup, another bold flavor favorite.
How to Serve Up This!
People literally do happy dances when this Southern-Style Black-Eyed Peas hits the table with a side of cornbread! It is a perfect match.
I love to enjoy this Southern-Style Black-Eyed Peas in a variety of ways. It’s fantastic on its own as a hearty and comforting stew. But it’s also amazing served over rice or quinoa for a more substantial meal.
For bold flavor pairings, try serving this Southern-Style Black-Eyed Peas with collard greens side dish for a truly Southern feast. The bitterness of the greens complements the richness of the black-eyed peas perfectly. A dollop of sour cream or a sprinkle of hot sauce adds a tangy or spicy kick!
This Southern-Style Black-Eyed Peas is perfect for those weeknight dinners that need to be special! It’s also a great dish to bring to potlucks or game nights. It’s always a crowd-pleaser. I sometimes like to serve it alongside Restaurant Style Chicken Fried Rice for a fun fusion meal!
For presentation, I like to ladle the Southern-Style Black-Eyed Peas into bowls and garnish with a sprinkle of fresh parsley or chopped green onions. A swirl of olive oil adds a touch of elegance. You can also serve it in a hollowed-out bread bowl for a rustic touch.
Got leftovers? No problem! This Southern-Style Black-Eyed Peas is even better the next day. The flavors meld together and become even more intense. You can also transform the leftovers into black-eyed pea fritters or add them to soups and stews for extra flavor and nutrition.
I’ve experimented with fusion variations by adding a touch of coconut milk and curry powder to my Southern-Style Black-Eyed Peas. It’s a surprising but delicious twist! I usually serve these at parties or large get-togethers.
FAQs:
I get tons of questions about making Southern-Style Black-Eyed Peas, so let’s get to those!
Q: Will kitchen newbies succeed with this Southern-Style Black-Eyed Peas?
A: Absolutely! This recipe is super straightforward, and I’ve broken it down into easy-to-follow steps. If you can chop veggies and stir a pot, you’ve got this! Don’t be afraid to experiment and have fun.
Q: What if I mess up my Southern-Style Black-Eyed Peas? (Spoiler: it’ll still taste incredible!)
A: Honestly, it’s hard to mess this one up. Even if you overcook the black-eyed peas a little, they’ll still taste amazing. The flavors are so rich and forgiving! I did once add a dash too much cayenne. It was a bit spicy, but still good.
Q: How can I prep this Southern-Style Black-Eyed Peas for busy weeknights?
A: You can chop the veggies ahead of time and store them in the fridge. You can also soak the black-eyed peas overnight to reduce the cooking time. On the day you want to cook, just sauté the veggies, add the remaining ingredients, and let it simmer.
Q: Can I make this Southern-Style Black-Eyed Peas in a slow cooker?
A: Yes, absolutely! Add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This is a great option for busy days when you don’t have time to babysit the stove. Slow Cooker Black Eyed Peas are also a great option!
Q: What if I don’t have a ham hock?
A: No problem! You can use smoked ham chunks, bacon, or even smoked sausage as a substitute. These will still provide that smoky flavor that is essential to the dish. Or check out Black eyed pea recipes for New Year’s Eve group and get inspired to change it up!
Q: Can I freeze this Southern-Style Black-Eyed Peas?
A: Yes! This dish freezes beautifully. Just let it cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat on the stove or in the microwave.
Q: What are some good side dishes to serve with this Southern-Style Black-Eyed Peas?
A: Cornbread is a must! It’s perfect for soaking up all those delicious juices. Collard greens, mashed potatoes, or a simple salad are also great options. For the Best Hoppin’ John Recipe – How to Make Black-Eyed Pea Stew, go here!
CONCLUSION:
This Southern-Style Black-Eyed Peas recipe brings me so much joy because it’s a celebration of flavor, tradition, and comfort. It’s a dish that’s perfect for any occasion, whether it’s a cozy weeknight dinner or a festive gathering with friends and family.
My Southern-Style Black-Eyed Peas Flavor Secrets:
- Don’t skimp on the smoked ham hock: It adds so much depth and richness to the dish.
- Toast the spices: Cooking the spices in the olive oil for a minute before adding the other ingredients really brings out their flavor.
- Adjust the seasonings to your liking: Don’t be afraid to add more salt, pepper, or cayenne pepper to suit your taste.
Here are a few delicious Southern-Style Black-Eyed Peas variations I’ve tested:
- Spicy Black-Eyed Peas: Add a diced jalapeño pepper to the pot for an extra kick.
- Vegan Black-Eyed Peas: Omit the ham hock and use vegetable broth. Add a teaspoon of liquid smoke for that smoky flavor.
- Hoppin’ John: Add a cup of cooked rice to the black-eyed peas during the last 30 minutes of cooking.
For New Year’s Day Black Eyed Peas, I like to add collard greens and serve with cornbread for good luck! For game nights, I make a spicy version with jalapeños and serve with tortilla chips. Also, see What’s everyone’s best black-eyed peas recipe for New Year’s?
I encourage you to trust your taste buds and get creative in the kitchen. Cooking should be fun, and there are no rules! I’m so excited for you to try this Southern-Style Black-Eyed Peas recipe and create your own delicious flavor adventure!
\n \n Print
Southern-Style Black-Eyed Peas
These classic Southern-Style Black-Eyed Peas are slow-cooked with smoky ham hock for a rich, comforting flavor. Perfect for New Year’s Day or any time you crave a taste of Southern tradition.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Total Time: 130 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cook
- Cuisine: American
Ingredients
- 1 pound dried black-eyed peas, rinsed
- 8 cups water
- 1 smoked ham hock
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions
- Place the rinsed black-eyed peas in a large pot or Dutch oven. Add the water, ham hock, onion, garlic, salt, pepper, red pepper flakes (if using), and olive oil.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the peas are tender and creamy. Stir occasionally to prevent sticking.
- Remove the ham hock from the pot. Shred the meat from the hock and return it to the pot. Discard the bone and skin.
- Continue to simmer for another 15-20 minutes to allow the flavors to meld.
- Serve hot, garnished with your favorite toppings, such as chopped green onions or a dollop of sour cream.
Notes
For a vegetarian version, omit the ham hock and add 1 teaspoon of smoked paprika for a smoky flavor.