Southern Black-Eyed Peas Recipe (New Year’s Day Style)
This classic Southern black-eyed peas recipe is slow-simmered with smoked ham hocks, aromatics, and warm spices for deep, comforting flavor. It’s a dish rooted in African-American tradition and perfect for starting the new year with intention and soul.
Equipment
- Dutch Oven or a pot with a heavy bottom
Ingredients
- 1 lb dried black-eyed peas soaked overnight or quick soaked
- 1 tbsp olive oil
- 1 onion medium
- 1 green bell pepper medium
- 5 cloves garlic minced
- 1 lb smoked ham hocks
- 6-8 cup water
- 1 tbsp seasoning salt Lawrys or similar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/4 tsp crushed red pepper
- 3 bay leaves
Instructions
- Prepare the black-eyed peasRinse the dried black-eyed peas thoroughly and soak them overnight in cold water. Drain and set aside.Quick Soak Method: rinse and sort beans. Boil beans in hot water for 2 minutes, drain and rinse.
- Sauté the aromaticsIn a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Build the brothAdd the smoked ham hocks and water to the pot. Bring to a gentle boil, then reduce to a simmer.
- Season the potStir in seasoned salt, onion powder, cumin, black pepper, crushed red pepper, and bay leaves.
- Simmer the peasAdd the soaked black-eyed peas. Cover and simmer on low heat for 60–90 minutes, stirring occasionally, until the peas are tender and the broth is rich and flavorful.
- Taste and adjustRemove bay leaves. Taste and adjust seasoning as needed. If desired, remove the ham hocks, shred the meat, and return it to the pot.
- Serve warmServe hot with cornbread, rice, or collard greens.