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Creamy Southern Black Eyed Peas: A Taste of Good Luck

Close-up of a white bowl filled with creamy black eyed peas topped with chunks of smoked ham.
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Make rich, savory Southern Style Black Eyed Peas that bring comfort and tradition to your table. This recipe delivers that classic creamy texture and smoky flavor, perfect for New Year’s or any cozy family meal.

Ingredients

Scale
  • 1 pound dried black eyed peas, rinsed and picked over
  • 6 cups water or low-sodium chicken broth
  • 1 smoked ham hock or 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 tablespoon apple cider vinegar

Instructions

  1. Place the rinsed black eyed peas in a large pot or Dutch oven. Cover with water or broth, ensuring the liquid is about two inches above the peas. Let them soak for at least 4 hours or overnight. Drain and rinse the soaked peas before proceeding.
  2. In the same pot, cook the ham hock or bacon over medium heat until slightly browned and fat is rendered. If using bacon, remove the crispy pieces and set aside, leaving the rendered fat in the pot.
  3. Add the chopped onion and celery to the pot. Cook until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the drained black eyed peas, 6 cups of fresh water or broth, smoked paprika, thyme, and the bay leaf to the pot. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot partially, and simmer for 1.5 to 2 hours, or until the peas are tender and creamy. Stir occasionally to prevent sticking. If the liquid reduces too much, add small amounts of hot water.
  6. Remove and discard the ham hock bone and bay leaf. Shred any meat from the ham hock and return it to the pot.
  7. Stir in the salt, pepper, and apple cider vinegar. If you desire a creamier texture, mash about 1/4 cup of the peas against the side of the pot, then stir them in.
  8. Taste and adjust seasoning as needed. Serve hot, garnished with the reserved crispy bacon pieces if desired.

Notes

  • For a vegetarian or vegan option, substitute the ham hock or bacon with 1 teaspoon of liquid smoke and 1/2 teaspoon of smoked salt for that deep, smoky flavor.
  • If you are short on time, you can use the slow cooker method: Combine all ingredients (except vinegar) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in vinegar before serving.
  • These savory pea recipes are excellent served alongside cornbread for a complete Southern comfort food experience.

Nutrition

Find it online: https://sundayflavor.com/black-eyed-peas-southern-style-recipe/