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
Scale
- 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.
Find it online: https://grilldrip.com/southern-style-black-eyed-peas/