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
Scale
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.
