Servings: 6
Prep Time: 10 minutes (plus soaking time if using dried peas)
Cook Time: 1 hour 30 minutes
Ingredients
For the Black-Eyed Peas:
- 1 lb dried black-eyed peas (or 4 cups cooked, canned peas, rinsed and drained)
- 2 tbsp olive oil or bacon grease (your call—luck tastes great either way)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 smoked ham hock or 4 oz diced bacon (for smoky, meaty goodness)
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 tsp smoked paprika (the secret to extra depth)
- ½ tsp cayenne pepper (optional but recommended if you like a kick)
- 1 tsp dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
Optional Add-Ins:
- Collard greens or kale (toss in a handful for extra Southern vibes)
- Hot sauce (because why not?)
Instructions
- Prep Your Peas:
- If using dried black-eyed peas: Rinse and soak them overnight in water. Drain and rinse again before cooking. (If you forgot to soak, don’t worry—quick-soak them by boiling for 2 minutes, then letting them sit for 1 hour before draining.)
- Start with Flavor:
- Heat olive oil or bacon grease in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Go Smoky:
- Add the ham hock or diced bacon to the pot. Cook for a couple of minutes to release its smoky essence.
- Simmer Away:
- Pour in the chicken broth and water. Add the black-eyed peas, smoked paprika, cayenne (if using), thyme, and bay leaves. Stir, bring to a boil, then reduce heat to low. Cover and simmer for 1–1½ hours, or until the peas are tender. Stir occasionally and check the liquid level, adding more water if needed.
- Season to Taste:
- Once the peas are tender, remove the ham hock, shred any meat off the bone, and stir it back into the pot. Season with salt and black pepper to taste.
- Serve and Garnish:
- Ladle the black-eyed peas into bowls and top with sliced green onions. Serve alongside cornbread, rice, or greens for a true Southern feast.
Do’s and Don’ts
DO:
- Use a ham hock or bacon for authentic smoky flavor.
- Serve with cornbread—it’s a non-negotiable tradition.
- Make extra—black-eyed peas taste even better the next day.
DON’T:
- Forget to soak dried peas if you want to avoid chewy disappointment.
- Skip the seasoning—Southern cooking is all about bold flavors.
- Stress if you don’t have a ham hock; smoked turkey legs or just bacon work too.
Optional Add-Ins and Variations:
- Vegan Version: Omit the meat and use smoked paprika and liquid smoke for that signature flavor.
- Tomato Twist: Add a can of diced tomatoes for a saucy variation.
- Herby Boost: Stir in fresh parsley or thyme at the end for a fresh pop of flavor.
New Year’s Black-Eyed Peas are more than just a dish—they’re a tradition steeped in Southern charm and a promise of prosperity. Whether you’re in it for the luck or just the flavor, this hearty, comforting recipe is the perfect way to start the year right. 🥳✨🍲
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