Amazing Southern-Style Black-Eyed Peas
Introduction
Traditional Southern-Style Black-Eyed Peas cooked to tender perfection. These soul-warming peas are seasoned with smoky bacon and Southern spices for the most comforting side dish! Rich, savory, and deeply satisfying, this recipe brings authentic Southern flavor to your table with minimal effort. Perfect alongside cornbread or as a hearty stand-alone dish.
Ingredients
- 1 pound dried black-eyed peas
- 6 cups chicken broth
- 4 slices thick-cut bacon, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 smoked ham hock or turkey wing (optional)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or vegetable oil
- Green onions or fresh parsley for garnish
Instructions
- Rinse the black-eyed peas thoroughly under cold water. Pick through and discard any damaged peas or debris. Place peas in a large bowl and cover with water by 2 inches. Soak for at least 4 hours or overnight. Drain and rinse before cooking.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
- Add diced onion to the bacon drippings and cook until softened, about 5 minutes. Add garlic and green bell pepper, cooking for another 3 minutes until fragrant.
- Add drained black-eyed peas, chicken broth, smoked ham hock (if using), smoked paprika, cayenne pepper, bay leaf, salt, and black pepper to the pot. Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, or until peas are tender. Stir occasionally, adding more broth or water if needed to keep peas covered.
- Remove the ham hock and bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Stir in reserved crispy bacon just before serving.
- Serve hot, garnished with chopped green onions or fresh parsley. Enjoy as a side dish or main course with cornbread on the side.
Pro Tips & Notes
- Quick Soak Method: If you don't have time to soak overnight, place rinsed peas in a pot with water, bring to a boil for 2 minutes, then remove from heat and let sit covered for 1 hour before draining.
- Vegetarian Option: Replace bacon with smoked paprika and a dash of liquid smoke, and use vegetable broth instead of chicken broth for a delicious plant-based version.
- Perfect Consistency: For thicker peas, mash some against the side of the pot during the last 15 minutes of cooking, or cook uncovered to reduce liquid.
- Flavor Boost: Add a splash of apple cider vinegar or hot sauce at the end to brighten the flavors and add depth to the dish.
Nutrition Facts (per serving)
- Calories: 280
- Protein: 18g
- Carbohydrates: 35g
- Fiber: 10g
- Sugar: 4g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 12mg
- Sodium: 560mg
Frequently Asked Questions
- Q: Can I use canned black-eyed peas instead of dried? A: Yes, but reduce cooking time to 15-20 minutes and use less broth since canned peas are already cooked. Rinse them thoroughly before using.
- Q: How long do leftovers keep in the refrigerator? A: Store in an airtight container for up to 4-5 days. They actually taste even better the next day as flavors continue to meld!
- Q: Can I freeze cooked black-eyed peas? A: Absolutely! Freeze in portion-sized containers for up to 3 months. Thaw in refrigerator overnight and reheat gently on the stove.
- Q: What other meats can I use besides bacon? A: Try smoked turkey legs, andouille sausage, or country ham for different flavor profiles while keeping that authentic Southern taste.