Go Back

Crafting Comfort with Southern Black Eyed Peas

Southern Black Eyed Peas made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 pound dried black-eyed peas
  • 6 cups water
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 smoked ham hock or 1 cup diced ham
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 bay leaf
  • 1 tablespoon olive oil
  • Optional: hot sauce to taste

Method
 

  1. Soak the black-eyed peas overnight or for at least 8 hours.
  2. Drain and rinse the soaked peas under cold water.
  3. In a large pot, heat olive oil over medium heat. Add chopped onions and garlic; sauté until softened.
  4. Add the drained black-eyed peas, water, ham hock, salt, black pepper, and bay leaf to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low and cover.
  6. Cook for about 1 to 1.5 hours, or until peas are tender; check occasionally to add more water if needed.
  7. Once the peas are tender, remove the ham hock. Shred the meat and return it to the pot, discarding the bone and any excess fat.
  8. Taste and adjust seasoning, adding hot sauce if desired.
  9. Serve the black-eyed peas warm, garnished with your choice of herbs.