Southern Hospitality Black Eyed Peas
This Southern-style black eyed peas recipe captures the essence of comfort food with its tender peas and smoky flavor profile. Simmered with a medley of spices, onions, and bell peppers, every bite is a savory journey. Perfect as a side dish or a hearty main, these peas are often enjoyed as a symbol of good luck, especially on New Year's Day.
ingredients
- 1 lb dried black eyed peas
- 6 cups water
- 1 medium onion, chopped
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 smoked ham hock or 4 oz diced salt pork
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp thyme
- 1 bay leaf
- 2 tbsp olive oil
- 2 green onions, chopped (for garnish)
steps
- 1.
Rinse the black eyed peas under cold water, removing any debris.
- 2.
In a large pot, heat olive oil over medium heat; add chopped onion and bell pepper. Sauté until softened, about 5 minutes.
- 3.
Stir in the minced garlic and cook for another minute until fragrant.
- 4.
Add the soaked black eyed peas, water, ham hock (or salt pork), salt, black pepper, cayenne pepper, thyme, and bay leaf to the pot.
- 5.
Bring the mixture to a boil, then reduce heat and cover. Simmer for 1.5 to 2 hours, or until the peas are tender.
- 6.
Stir occasionally and add more water as needed.
- 7.
Once cooked, remove the ham hock, shred any meat, and return it to the pot. Discard the bay leaf.
- 8.
Serve warm, garnished with chopped green onions, and enjoy the rich Southern flavors!
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