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A Deep Dive into Traditional Southern Black Eyed Peas

Traditional Southern Black Eyed Peas made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 cup dried black-eyed peas
  • 4 cups chicken broth
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 smoked ham hock
  • 1 bay leaf
  • 1 teaspoon cayenne pepper
  • Salt and black pepper to taste

Instructions

  • Rinse and soak the black-eyed peas overnight.
  • In a large pot, sauté the diced onion and minced garlic until translucent.
  • Add the ham hock, soaked black-eyed peas, and chicken broth to the pot.
  • Stir in the cayenne pepper, bay leaf, salt, and pepper.
  • Bring the mixture to a boil, then reduce to a simmer and cover.
  • Cook for 45 minutes to 1 hour, or until the peas are tender.
  • Remove from heat, discard the ham hock and bay leaf, and adjust the seasoning if needed.
  • Serve hot, garnished with fresh herbs if desired.