If you are craving a soul-warming, hearty meal that captures the essence of Southern cooking, this Southern Black Eyed Peas Recipe is just what you need. With simple pantry staples transformed into a luscious, smoky, and flavorful dish, it carries the perfect balance of creamy black-eyed peas, crispy bacon, and plenty of comforting spices. Whether served as a main or a side, this recipe will easily become a beloved classic in your kitchen, filling your home with irresistible aromas and genuine Southern charm.
Ingredients You’ll Need
The beauty of this Southern Black Eyed Peas Recipe is how straightforward the ingredients are, each playing a crucial role to bring depth, warmth, and texture to the dish. From smoky bacon fat to tender black-eyed peas and a fragrant ham hock, every item brings something special to your pot.
- 1 pound dried black-eyed peas: The star of the dish, these peas provide a creamy texture and earthy flavor once slow-cooked.
- 6 slices thick-cut bacon, chopped: Adds smoky crispiness and rich fat to infuse the peas with amazing depth.
- 1 medium onion, diced: Offers sweetness and body, softening nicely in the bacon drippings.
- 2 cloves garlic, minced: Provides a gentle, aromatic kick without overpowering the other flavors.
- 1 bay leaf: Delivers subtle herbal notes that enhance the overall flavor complexity.
- 1 teaspoon salt: Essential for seasoning and bringing out the natural flavors of the peas and broth.
- 1 teaspoon black pepper: Adds just the right amount of spice to balance the dish.
- 1 teaspoon smoked paprika: Imparts a warm smokiness that complements the bacon and ham hock perfectly.
- 1 teaspoon sugar: Balances the savory ingredients with a hint of sweetness.
- 1/2 teaspoon cayenne pepper (optional): A touch of heat for those who love a bit of a spicy bite.
- 4 cups chicken broth: Creates a rich liquid base that makes the peas tender and flavorful.
- 1 ham hock or smoked turkey wing: The magic ingredient for a deep, smoky savoriness that defines true Southern comfort food.
- 2 tablespoons chopped fresh parsley: Brightens the dish with fresh, vibrant color and flavor.
- Hot sauce, for serving (optional): Adds a customizable extra kick for spice lovers at the table.
How to Make Southern Black Eyed Peas Recipe
Step 1: Soak the Black-Eyed Peas
Start by rinsing the dried black-eyed peas thoroughly under cold water to wash away any dust or debris. Then, soak them in a large bowl filled with plenty of water overnight or for at least eight hours. This crucial step softens the peas so they cook evenly and become tender without breaking apart.
Step 2: Crisp the Bacon
Heat a large pot or Dutch oven over medium heat and add the chopped bacon. Cook until the pieces are beautifully crispy and have released their fat. This bacon fat is pure gold—it will be the flavor foundation for your onions and peas. Use a slotted spoon to remove the bacon and place them on paper towels to drain, but do not discard the drippings.
Step 3: Sauté Onion and Garlic
In the bacon drippings still in the pot, toss in the diced onion and sauté until softened and translucent, about five minutes. Then add the minced garlic, cooking for just another minute until fragrant, making sure it doesn’t burn. This combination builds a savory base that will infuse every bite with richness.
Step 4: Add Peas and Seasonings
Drain the soaked black-eyed peas and add them to the pot along with the bay leaf, salt, black pepper, smoked paprika, sugar, and cayenne pepper if you want a little heat. Stir everything to combine, ensuring the peas are coated evenly with the tasty seasoning mix.
Step 5: Pour in the Broth and Add Meat
Pour in the chicken broth so that the peas are completely covered (add a bit more water or broth if needed). Nestle the ham hock or smoked turkey wing into the pot to impart their signature smoky goodness. This step is what makes the Southern Black Eyed Peas Recipe truly authentic and deeply flavorful.
Step 6: Simmer Until Tender
Bring the pot to a boil, then immediately reduce the heat to low. Cover and allow the peas to simmer gently for 1.5 to 2 hours, stirring occasionally to prevent sticking. You’ll know they are done when the peas are creamy and tender but still hold their shape.
Step 7: Final Touches
Remove the bay leaf and the ham hock or turkey wing from the pot. If using a ham hock, shred any tender meat off the bone and stir it back into the pot. Adjust the seasoning as necessary with extra salt or spices. Then fold in the crispy bacon pieces saved earlier for a delightful crunch.
How to Serve Southern Black Eyed Peas Recipe
Garnishes
Chopped fresh parsley sprinkled over the top adds a fresh pop of color and a bright, herbal contrast that cuts through the richness. If you enjoy a little heat, offer hot sauce on the side so everyone can customize their bowl to taste.
Side Dishes
This Southern Black Eyed Peas Recipe goes beautifully alongside fluffy white rice or creamy cornbread, both perfect for soaking up those flavorful juices. For a classic Southern meal, serve it with collard greens or fried okra to round out the plate.
Creative Ways to Present
Try serving these peas in small ramekins as a side for a casual family dinner or in sturdy mason jars for a potluck or picnic. You can also spoon them over roasted sweet potatoes for a delicious twist or pile them onto a bed of sautéed greens for a hearty vegetarian-friendly plate (just omit the bacon and ham).
Make Ahead and Storage
Storing Leftovers
Leftover Southern Black Eyed Peas keep very well in the refrigerator for up to four days. Transfer them to an airtight container and cool completely before refrigerating to maintain their creamy texture and flavor.
Freezing
If you want to store this Southern Black Eyed Peas Recipe for longer, freeze portions in freezer-safe containers or heavy-duty bags. They freeze wonderfully and can be kept for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking, and add a splash of broth or water if the mixture thickens too much. You can also microwave individual servings, just cover loosely and stir halfway through for even warming.
FAQs
Can I use canned black-eyed peas instead of dried?
While canned black-eyed peas save time, using dried peas soaked overnight creates a creamier texture and richer flavor that is characteristic of this Southern Black Eyed Peas Recipe. If you want to use canned, rinse and drain them well, add them in the final stages, and reduce cooking time accordingly.
Is the ham hock necessary for flavor?
The ham hock adds a deep, smoky richness that defines the dish, but if you prefer, a smoked turkey wing or even smoked sausage can be used as alternatives. For a vegetarian version, increase the smoked paprika and add a splash of liquid smoke for that satisfying smoky note.
How spicy is this recipe with cayenne pepper included?
The recipe’s heat level is mild to moderate with the optional half teaspoon of cayenne. If you prefer a milder dish, omit the cayenne altogether; for more heat, add a pinch or two more based on your spice tolerance.
Can I make this Southern Black Eyed Peas Recipe in a slow cooker?
Absolutely! After sautéing the bacon, onion, and garlic, transfer everything to a slow cooker along with the soaked peas, spices, broth, and ham hock. Cook on low for 6 to 8 hours until peas are tender. This frees you up for hands-off cooking and still delivers fantastic flavor.
What is the best way to serve leftovers?
Leftover Southern Black Eyed Peas are delicious reheated as is or served over rice. They also work well as a base for a hash with cooked potatoes and veggies. Another fun idea is to use them as a filling for savory crepes or tacos for a quick yet flavorful meal.
Final Thoughts
Making this Southern Black Eyed Peas Recipe is like inviting a little piece of Southern hospitality right into your kitchen. It’s approachable, nourishing, and bursting with layered flavors that comfort and delight. I encourage you to try it out—once you taste those smoky, tender peas with bacon and herbs, you’ll understand why it’s a Southern classic worth savoring again and again.
Print
Southern Black Eyed Peas Recipe
- Prep Time: 0h 20m
- Cook Time: 2h 0m
- Total Time: 2h 20m
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
Traditional Southern Black Eyed Peas slow-simmered with smoky bacon and ham hock, seasoned with aromatic spices to create a rich, hearty dish perfect as a comforting side or main. This recipe features tender black-eyed peas infused with savory flavors and garnished with crispy bacon and fresh parsley.
Ingredients
Main Ingredients
- 1 pound dried black-eyed peas
- 6 slices thick-cut bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon sugar
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 4 cups chicken broth
- 1 ham hock or smoked turkey wing
Garnish & Serving
- 2 tablespoons chopped fresh parsley for garnish
- Hot sauce, for serving (optional)
Instructions
- Soak the peas: Rinse the dried black-eyed peas with cold water and soak them overnight or for at least 8 hours. Drain and set aside.
- Cook bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set on paper towels to drain, leaving the drippings in the pot.
- Sauté onion: Add the diced onion to the pot and sauté in the bacon drippings over medium heat until softened and translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute without burning.
- Add peas and spices: Add the soaked and drained black-eyed peas into the pot along with the bay leaf, salt, black pepper, smoked paprika, sugar, and cayenne pepper if using. Stir to combine.
- Add broth and meat: Pour in the chicken broth, ensuring the peas are fully covered. Add extra water or broth if needed. Submerge the ham hock or smoked turkey wing into the pot.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, or until peas are tender and creamy.
- Remove bone and season: Remove the bay leaf and ham hock or turkey wing. Shred any meat from the hock and return it to the pot. Taste and adjust seasoning as needed.
- Serve: Serve the peas hot, garnished with chopped fresh parsley and crispy bacon pieces. Offer hot sauce on the side for added spice.
Notes
- Soaking the peas overnight helps reduce cooking time and improves texture.
- For a vegetarian version, omit bacon and ham hock and use vegetable broth instead.
- The ham hock or smoked turkey wing adds authentic smoky flavor; substitute with smoked sausage if preferred.
- Adjust cayenne pepper quantity depending on your heat preference.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
