Introduction
Black-eyed peas are small, cream-colored beans with a distinctive black spot or “eye” on their surface. They are a staple in many Southern and soul food dishes, offering a mild, earthy flavor that pairs well with a variety of ingredients. Known for their versatility, black-eyed peas can be used in soups, stews, salads, or as a side dish. They are rich in fiber, protein, and essential nutrients, making them both a delicious and nutritious addition to any meal.
- Preparation Time
20 minutes - Cooking Time
40 minutes - Serves
6-8 adults - Difficulty
Easy
Table of Contents
Black-eyed peas are a versatile and nutritious ingredient, especially popular in Southern and soul food cooking. They bring a mild, earthy taste to dishes and pair perfectly with rich flavors like smoked ham hocks and garlic. Whether it’s for a traditional New Year’s meal or a comforting weeknight dinner, this black-eyed peas recipe is easy to prepare and full of satisfying flavors.
Ingredients
- 1 pound dried black-eyed peas, sorted and rinsed
- 1 large onion, chopped
- 2 tablespoons olive oil
- 2 ounces sliced salt pork belly, chopped
- 6 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon minced fresh thyme (or 1 teaspoon dried thyme)
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 32 ounces of reduced-sodium chicken broth
- 2 smoked ham hocks
Instructions
- Get the Peas Ready Put the black-eyed peas in a large pot or Dutch oven. Add enough water to cover them by about 2 inches. Bring the water to a boil, let it boil for 2 minutes, then turn off the heat. Cover the pot and let the peas soak for 1 hour. After that, drain and rinse them, throwing away the soaking water.
- Cook the Onion and Spices In the same pot, heat some olive oil over medium heat. Add the chopped onion and cook it until it becomes soft and clear, which should take about 5 minutes. Then, add the chopped pork belly, minced garlic, bay leaves, thyme, red pepper flakes, and black pepper. Cook everything for another minute while stirring.
- Cook the Peas Pour in the chicken broth, then add the smoked ham hocks and the soaked black-eyed peas. Bring everything to a boil again, then lower the heat and let it simmer for about 35-40 minutes. Stir occasionally and add more water or broth if it looks like the peas are drying out.
- Finish and Serve When the peas are tender, take out the bay leaves. Remove the ham hocks, let them cool a bit, and then take the meat off the bones. Chop the meat and put it back in the pot. Stir everything together, taste, and adjust the seasoning if needed. If you like, sprinkle some fresh thyme on top before serving
Nutrition Facts
| Nutrient | Amount per 3/4 cup serving |
|---|---|
| Calories | 359 kcal |
| Total Fat | 11g |
| Saturated Fat | 3g |
| Cholesterol | 5mg |
| Sodium | 788mg |
| Total Carbohydrates | 48g |
| Sugars | 9g |
| Dietary Fiber | 14g |
| Protein | 20g |
Pro Tips for Peas
Do you need to soak black-eyed peas before cooking?
You don’t have to soak black-eyed peas before cooking, but it can be helpful. Soaking them ahead of time makes them cook faster and gives them a better texture. If you forget to soak them overnight, don’t worry! You can also quick-soak them by boiling them for a couple of minutes and letting them sit for an hour before cooking.
What should you serve with black-eyed peas?
Black-eyed peas go well with many dishes, especially classic Southern sides like cornbread, collard greens, or fried okra. You can also serve them with roast chicken, grilled fish, or even steak. They’re versatile, so they fit into almost any meal!
Black-Eyed Peas
Ingredients
- 1 pound dried black-eyed peas sorted and rinsed
- 1 large onion chopped
- 2 tbsp olive oil
- 2 ounces sliced salt pork belly chopped
- 6 garlic cloves minced
- 2 bay leaves
- 1 tbsp minced fresh thyme or 1 teaspoon dried thyme
- ¼ tsp crushed red pepper flakes
- ¼ tsp black pepper
- 32 ounces reduced-sodium chicken broth
- 2 smoked ham hocks
Instructions
Get the Peas Ready
- Put the black-eyed peas in a large pot or Dutch oven. Add enough water to cover them by about 2 inches. Bring the water to a boil, let it boil for 2 minutes, then turn off the heat. Cover the pot and let the peas soak for 1 hour. After that, drain and rinse them, throwing away the soaking water.
Cook the Onion and Spices
- In the same pot, heat some olive oil over medium heat. Add the chopped onion and cook it until it becomes soft and clear, which should take about 5 minutes. Then, add the chopped pork belly, minced garlic, bay leaves, thyme, red pepper flakes, and black pepper. Cook everything for another minute while stirring.
Cook the Peas
- Pour in the chicken broth, then add the smoked ham hocks and the soaked black-eyed peas. Bring everything to a boil again, then lower the heat and let it simmer for about 35-40 minutes. Stir occasionally and add more water or broth if it looks like the peas are drying out.
Finish and Serve
- When the peas are tender, take out the bay leaves. Remove the ham hocks, let them cool a bit, and then take the meat off the bones. Chop the meat and put it back in the pot. Stir everything together, taste, and adjust the seasoning if needed. If you like, sprinkle some fresh thyme on top before serving.
Black-Eyed Peas Variations
Use a Slow Cooker:
Start by sautéing the onions until they’re soft. Then, put the onions, pork belly, herbs, and spices into the slow cooker. Add the broth, ham hocks, and black-eyed peas. Cover and cook on high for 7 hours. Once the peas are cooked, take out the ham hocks, remove the meat from the bones, chop it up, and mix it back into the peas.
Substitute Ham Hocks:
If you want to skip the pork, try using smoked turkey legs instead. They add a rich flavor and are a lean, high-protein option. You can also use bacon in place of the pork belly if you prefer.
Make Vegetarian Black-Eyed Peas:
For a vegetarian version, replace the chicken broth with vegetable broth and leave out the pork and ham hocks. To add a savory flavor, you can stir in a splash of soy sauce.
Use a Pressure Cooker:
Set your pressure cooker to sauté mode and cook the onions until they’re tender. Add the pork belly, spices, and herbs, and cook for another minute. Pour in the broth, then add the black-eyed peas and ham hocks. Switch off sauté mode, seal the lid, and cook on high for 30 minutes. After cooking, let the pressure release naturally for 15 minutes. Remove the ham hocks, chop up the meat, and mix it back into the pot.
FAQ’s
Are black-eyed peas healthy to eat?
Yes, black-eyed peas are very healthy! They are low in fat and packed with protein and fiber, which helps with digestion. They also provide essential vitamins and minerals, making them a nutritious addition to any meal.
Can you freeze cooked black-eyed peas?
Yes! Allow them to cool completely, then store in an airtight container. They’ll keep well in the freezer for up to 3 months.
How long do black-eyed peas last in the fridge?
Black-eyed peas can be stored in the fridge for up to 4 days. Simply reheat them in the microwave or on the stovetop when you’re ready to enjoy them again.
What’s the meaning of eating black-eyed peas on New Year’s Day?
Eating black-eyed peas on New Year’s Day is believed to bring good luck and prosperity. This tradition is common in many Southern households.
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