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Southern Black Eyed Peas

This cozy soul food classic brings warmth and tradition to your table. A hearty dish of black eyed peas simmered with smoked turkey or ham, aromatic vegetables, and Southern spices perfect for any comforting meal or celebration.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Soaking Time 8 hours
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Soul Food, Southern
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried black eyed peas rinsed and soaked overnight
  • 1 smoked turkey leg or ham hock
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 stalks celery chopped
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1 tsp hot sauce or crushed red pepper flakes optional

Equipment

  • Large Pot

Method
 

  1. Rinse and soak black eyed peas overnight. Alternatively, boil for 2 minutes, then soak for 1 hour if short on time.
  2. In a large pot, heat oil and sauté onion, celery, and garlic until tender.
  3. Add smoked turkey leg or ham hock and sear slightly to release flavor.
  4. Drain soaked peas and add to the pot with chicken broth, thyme, and bay leaf. Stir to combine.
  5. Bring to a boil, reduce heat, cover, and simmer for 1 to 1.5 hours, stirring occasionally, until peas are tender. Remove bay leaf and meat before serving.

Notes

  • For a vegetarian version, omit the smoked meat and add smoked paprika.
  • Great served with cornbread or rice.
  • Store leftovers in fridge up to 4 days or freeze for up to 3 months.