Description
A flavorful and hearty dish of Southern-style black-eyed peas, seasoned to perfection. This recipe is perfect for a comforting meal any day of the year, and especially popular for New Year’s celebrations.
Ingredients
- 2 pounds dried black-eyed peas, picked over and rinsed
- 1 pound smoked ham hocks or bacon
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth or water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Combine the rinsed black-eyed peas and ham hocks (or bacon) in a large pot or Dutch oven.
- Add the chopped onion and minced garlic to the pot.
- Pour in the chicken broth or water.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the peas are tender and the meat is cooked through.
- Remove the ham hocks (or bacon). If using bacon, you can crumble it and return it to the pot. If using ham hocks, shred the meat from the bones and return it to the pot.
- Stir in salt, black pepper, and red pepper flakes (if using).
- Continue to simmer, uncovered, for another 15-30 minutes to allow flavors to meld and the liquid to thicken slightly.
- Taste and adjust seasoning as needed before serving.
Notes
- For a spicier dish, add more red pepper flakes.
- Serve with cornbread or a side salad for a complete meal.
- Black-eyed peas can also be cooked in a slow cooker on low for 6-8 hours.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern