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–+ servings

Southern Black-Eyed Peas

A comforting and nutritious dish made with black-eyed peas, smoked meat, and spices, traditionally served for good luck on New Year's Day.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound dried black-eyed peas
  • 4 cups water or broth Chicken or vegetable broth can be used for more depth.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 piece smoked ham hock or bacon (optional) For a smoky kick.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper (optional) For those who enjoy a little heat.
  • 2 pieces bay leaves
  • 1 tablespoon olive oil
  • to taste chopped green onions for garnish

Method
 

Preparation
  1. Rinse the black-eyed peas under cold water to remove any debris and soak them overnight.
  2. Heat olive oil in a large pot or an Instant Pot over medium heat. Add the chopped onion and minced garlic, sautéing until they soften.
  3. If using, add the smoked ham hock or bacon and sauté for a few more minutes.
  4. Add the soaked peas, water or broth, salt, black pepper, cayenne pepper (if using), and bay leaves to the pot.
Cooking
  1. For the stovetop method: Bring everything to a boil. Reduce the heat to low, cover, and simmer for about 90 minutes, stirring occasionally until the peas are tender.
  2. For the Instant Pot: Seal the lid and cook on high pressure for 15 minutes, followed by a natural release.
  3. After cooking, remove the bay leaves and the ham hock if used. Adjust seasoning as desired.
Serving
  1. Serve hot, garnished with freshly chopped green onions.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 35gProtein: 11gFat: 4gSaturated Fat: 1gSodium: 400mgFiber: 10gSugar: 1g

Notes

Leftovers can be refrigerated for 3-5 days or frozen for up to 3 months. When reheating, add a splash of broth or water.

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