Description
A flavorful and hearty dish of Southern-style black eyed peas, perfect for any occasion, especially New Year’s.
Ingredients
- 2 cups dried black eyed peas, picked over and rinsed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 smoked ham hock or 4 slices bacon, diced
- 6 cups chicken broth or water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon cayenne pepper (optional)
- 1 bay leaf
Instructions
- Soak the black eyed peas overnight in water, or use the quick soak method by boiling them for 2 minutes, then covering and letting them sit for 1 hour. Drain and rinse.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add the ham hock or diced bacon and cook until browned.
- Pour in the chicken broth or water. Add the drained black eyed peas, salt, pepper, cayenne pepper (if using), and bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until peas are tender. Stir occasionally.
- Remove the ham hock (if used) and shred the meat, then return it to the pot. Discard the bay leaf.
- Adjust seasoning to taste. Serve hot.
Notes
- For a vegetarian version, omit the ham hock or bacon and use vegetable broth. Add smoked paprika for a smoky flavor.
- Serve with cornbread or rice for a complete meal.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American