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delicious southern black eyed peas

Southern Black Eyed Peas

These Southern Black Eyed Peas combine smoky bacon, aromatic vegetables, and perfectly tender legumes for the ultimate comfort food. The secret to their rich texture lies in mashing some peas back into the pot, creating a velvety, flavorful broth that's perfect alongside cornbread or as a hearty side dish.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Southern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dried black-eyed peas sorted for stones and debris
  • 1/4 lb smoked bacon cut in 1/2-inch dice
  • 6 cups ham hock stock
  • 1 small yellow onion chopped
  • 2 celery ribs diced
  • 1 jalapeño minced
  • 1 garlic clove minced
  • 1 cup diced tomato
  • 1/2 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon liquid smoke if using low-sodium chicken or vegetable stock
  • Olive oil if needed during sautéing

Equipment

  • Large pot
  • Measuring cups and spoons
  • Potato masher or fork

Method
 

  1. In a large pot, cook the diced smoked bacon until crispy and the fat has rendered.
  2. Add the chopped yellow onion, diced celery ribs, and minced jalapeño to the pot. If needed, add a small drizzle of olive oil to help the vegetables soften.
  3. Sauté the vegetable mixture over medium heat for about 5 minutes until softened.
  4. Add the minced garlic and cook for just 30 seconds, stirring constantly to prevent burning.
  5. Add the sorted dried black-eyed peas, diced tomatoes, pepper, crushed red pepper flakes, bay leaf, sugar, and ham hock stock to the pot.
  6. If using low-sodium chicken or vegetable stock instead of ham hock stock, add the liquid smoke now.
  7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for about 1 hour, stirring occasionally.
  8. Check periodically to ensure the peas remain just barely covered with liquid.
  9. Once the peas have reached your desired tenderness, remove the bay leaf.
  10. Scoop out approximately 1/2 cup of cooked peas and mash them into a chunky paste.
  11. Return the mashed peas to the pot and stir to incorporate. This will thicken the broth and create a velvety consistency.
  12. Taste and add salt as needed, keeping in mind that ham hock stock can vary in saltiness.

Notes

Always sort through dried black-eyed peas before cooking to remove any stones or debris. This quick step prevents unwanted surprises when eating.
For a vegetarian version, omit the bacon and use vegetable stock with a bit more liquid smoke to achieve that traditional smoky flavor.
These black-eyed peas can be stored in an airtight container in the refrigerator for up to 4 days. They often taste even better the next day as the flavors continue to develop.