Black-Eyed Peas Recipe
Southern-style black-eyed peas simmered with smoky ham hocks, onion, bell pepper, garlic, and Cajun seasoning until tender and creamy. The broth thickens naturally into a rich, savory gravy.
Servings: 8 servings
Calories: 379kcal
Equipment
- 6-quart or larger Dutch oven or stockpot with lid
Ingredients
- 1 lb Black-eyed Peas dried
- 1–1½ lb Ham Hocks smoked, or smoked turkey
- 1 tbsp Olive Oil or avocado oil
- 1 cup yellow onion diced
- 1 cup green bell pepper diced
- 5 cloves Garlic minced
- 7 cups Water plus more as needed at the end to prevent sticking
- 1½ tbsp Chicken Better than Bouillon
- 2 bay leaves
- ½ tsp Black Pepper
- 2 tsp Cajun seasoning homemade; plus up to 1 tsp more to taste, click for my recipe
Instructions
- Soak the peas: Sort through the dried black-eyed peas and remove any debris. Rinse thoroughly. Add them to a large bowl and cover with several inches of cold water. Soak overnight for 8–12 hours. Drain and rinse before cooking.
- Sauté the vegetables: Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion and bell pepper. Cook for 4–5 minutes until softened. Add the garlic and cook for another 30–60 seconds until fragrant.
- Add the remaining ingredients: Add the soaked black-eyed peas, smoked ham hocks, water, chicken bouillon, bay leaves, black pepper, and 2 teaspoons Cajun seasoning. Stir to combine.
- Bring to a boil: Increase the heat and bring the mixture to a boil. Reduce the heat to low, cover the pot, and maintain a gentle simmer.
- Simmer the peas: Cook covered for 1 hour. Stir gently, making sure nothing is sticking to the bottom of the pot. Continue cooking covered for another 30–45 minutes, or until the peas are becoming tender and the ham hocks are softening.
- Thicken the broth: Remove the lid and continue simmering gently for another 15–30 minutes, until the peas are tender and creamy and the broth has thickened into a gravy-like consistency. Stir occasionally along the bottom of the pot to prevent sticking, adding small amounts of hot water as needed.
- Shred the ham: Remove the ham hocks from the pot. Once cool enough to handle, pull the meat from the bones. Discard the bones, skin, and excess fat. Return the shredded meat to the peas.
- Season and serve: Remove the bay leaves. Taste and add up to 1 additional teaspoon Cajun seasoning, if desired. Stir gently and serve warm.
Notes
- Keep the simmer low: A gentle simmer helps the peas become creamy while allowing most to retain their shape.
- Adjust the liquid as needed: If the peas begin sticking to the bottom of the pot, stir gently and add a little hot water.
- Season to taste: Smoked ham hocks, chicken bouillon, and Cajun seasoning all contribute salt. Taste the finished peas before adding more seasoning.
- Smoked meat alternatives: Smoked turkey legs or smoked turkey neck bones can be used instead of ham hocks. Remove the bones before serving.
Nutrition
Calories: 379kcal | Carbohydrates: 16g | Protein: 29g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 93mg | Sodium: 451mg | Potassium: 555mg | Fiber: 5g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 17mg | Calcium: 50mg | Iron: 3mg
