Hearty Black-Eyed Peas

🕒 Prep: 30 min
🔥 Cook: 2 hours
🍽 Serves: 6
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If you're looking for a comforting, soul-satisfying dish, these Hearty Black-Eyed Peas are just what you need! This recipe combines the smoky depth of a ham hock with the satisfying texture of black-eyed peas, making it ideal for a cozy family dinner or a flavorful side dish.

Ingredients for Hearty Black-Eyed Peas

Black-eyed peas are the star of this dish, offering a creamy texture and mild flavor that absorbs the spices beautifully. Olive oil is used to sauté the aromatics, giving them a delightful richness. Onion and garlic are the flavor base, adding depth and aroma. The smoked ham hock infuses the dish with a deep, smoky flavor that's hard to resist. Chicken broth and water provide the cooking liquid, allowing the peas to soften and soak up all the flavors. Salt, black pepper, and cayenne pepper add a balanced seasoning, while a bay leaf and thyme bring an earthy, herbal note.

Tips & Tricks

  • Soak the peas overnight to cut down on cooking time and improve texture.
  • If you like it spicier, add more cayenne pepper or a dash of hot sauce.
  • Make sure to check the peas occasionally as they simmer, adding water if they look too dry.

Serving Suggestions

Serve these hearty black-eyed peas with a side of cornbread or over a bed of rice for a complete meal. A splash of hot sauce can add a nice kick, and a sprinkle of chopped fresh parsley brings a touch of color and freshness.

Frequently Asked Questions

Can I use canned black-eyed peas instead of dried?
Yes, you can, but reduce the cooking time significantly, as canned peas are already cooked.
What can I use instead of a ham hock?
Smoked turkey legs or smoked sausage are great alternatives if you don't have a ham hock.

Hearty Black-Eyed Peas Recipe Walkthrough

Start by giving those black-eyed peas a rinse to remove any dirt or debris. Once clean, soak them in water for at least 6 hours or, even better, overnight. This will soften them up and reduce cooking time.

In a large pot, heat up a tablespoon of olive oil over medium heat. Toss in the diced onion and sauté until it's soft and translucent, which should take about 5 minutes. Add the minced garlic and let it cook for another minute. Be careful not to burn it, as burned garlic can taste bitter.

Drain the soaked peas and add them to the pot, along with the smoked ham hock. Pour in the chicken broth and water. Season with salt, black pepper, cayenne pepper, a bay leaf, and thyme. Stir everything together, bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the peas are tender and the flavors have mingled nicely.

Once done, remove the ham hock. Shred any meat left on the bone and return it to the pot. Discard the bay leaf before serving. Taste and adjust the seasoning if needed.

Why You'll Love This Recipe

  • Rich, smoky flavor from the ham hock.
  • Protein-packed, making it a satisfying meal.
  • Simple ingredients that are easy to find.
  • Perfectly spiced with just the right amount of heat.

Ingredients

1 lb dried black-eyed peas
1 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 smoked ham hock
4 cups chicken broth
2 cups water
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 bay leaf
1/2 tsp thyme

Step-by-step Instructions

1. Rinse and sort the black-eyed peas, then soak them in water for at least 6 hours or overnight.
2. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and cook for another minute, ensuring not to burn the garlic.
4. Add the soaked and drained black-eyed peas to the pot along with the smoked ham hock.
5. Pour in chicken broth and water, then season with salt, black pepper, cayenne pepper, bay leaf, and thyme.
6. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours or until the peas are tender and the flavors meld together.
7. Remove the ham hock, shred any remaining meat, and stir it back into the pot.
8. Discard the bay leaf before serving. Adjust seasoning as needed.

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