Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Black-Eyed Peas
Delight in these earthy, slow-cooked black-eyed peas infused with the rich, smoky flavors of ham hock and aromatic vegetables. A hearty, traditional staple meant to bring good luck.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Prep the Peas: Sort through the dried black-eyed peas to remove any stones or debris. Rinse thoroughly in a colander under cold running water. (Soaking overnight is optional but speeds up cooking).
- 2
Sauté the Aromatics: In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy (if using ham hock, skip the bacon and sauté the onions in 1 tbsp of oil). Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- 3
Combine Ingredients: Add the rinsed black-eyed peas, smoked ham hock, dried thyme, and black pepper to the pot. Pour in the chicken broth and water, ensuring the peas are fully submerged by at least an inch of liquid.
- 4
Simmer: Bring the pot to a rapid boil over high heat. Skim off any foam that rises to the top. Reduce the heat to low, cover with a tight-fitting lid, and let simmer gently.
- 5
Slow Cook: Cook for 1.5 to 2 hours, stirring occasionally. Add more water or broth if the liquid gets too low. The peas are done when they are completely tender but not mushy.
- 6
Finish: Remove the ham hock, pull off any edible meat, shred it, and return the meat to the pot. Taste the broth and add salt only at the very end, as the smoked pork is already salty. Serve hot, traditionally alongside cornbread and greens.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving170
Calories
13 g
Protein
29 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Black-eyed peas came to the American South from West Africa through the transatlantic slave trade and became deeply woven into Southern Black foodways. They are most famous as the centerpiece of New Year's Day, when a pot eaten for luck and prosperity is served with greens for wealth and cornbread for gold.
Listahan note
This version starts by rendering bacon or simmering a smoked ham hock for the pork backbone, then deliberately holds the salt until the very end since the smoked meat already seasons the pot.
Technique cues
- Salt goes in only at the end because the smoked ham hock or bacon already salts the broth, and early salt can also toughen the dried peas' skins.
- Skimming the foam after the first hard boil removes the cloudy starch and any bitterness so the pot liquor stays clean.
- Keeping the peas submerged by an inch of liquid throughout ensures they cook to tender evenly without the top layer drying out.
Kitchen flow
- Parallel prep
- Sort and rinse the peas and dice the onion while the bacon renders or the hock comes up to a simmer.
- Make-ahead
- The peas deepen overnight, so cook them a day ahead and reheat, loosening with broth as needed.
- Leftover move
- Simmer leftovers down with extra broth and rice for a quick Hoppin' John the next day.
- Cleanup rhythm
- One pot does the whole dish, so rinse it while warm before the starchy broth dries to the sides.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
dried black-eyed peas
Main legume
Purpose: Dried peas absorb the smoky broth and hold their shape better than canned for this slow pot.
Handling: Sort out stones and rinse well; an optional overnight soak shortens the cook.
Adaptation: Canned black-eyed peas cut the cook to 20 minutes but give a softer, less infused result.
smoked ham hock or thick-cut bacon
Smoke and richness
Purpose: It is the seasoning engine of the pot, lending smoke, salt, and body to the broth.
Handling: Simmer the hock for its meat and gelatin, or render the bacon first for fat to saute in.
Adaptation: Smoked turkey wing keeps the smoke without pork for a leaner pot.
yellow onion
Aromatic base
Purpose: Sauteed onion builds the savory foundation under the smoke.
Handling: Dice fine and cook 5 minutes until softened before the peas go in.
Adaptation: A leek or a couple of shallots can stand in with a milder, sweeter note.
chicken broth
Cooking liquid
Purpose: It deepens the pot liquor beyond plain water as the peas simmer.
Handling: Combine with water so the peas are submerged by at least an inch.
Adaptation: Vegetable broth keeps it lighter; the smoked meat still carries the flavor.
dried thyme
Herb seasoning
Purpose: It adds an earthy herbal note that rounds out the smoke and pork.
Handling: Add with the peas so it steeps the whole long simmer.
Adaptation: A fresh thyme bundle or a bay leaf gives a similar background herbiness.
Technique notes
- Salt only at the very end, both because the smoked pork is salty and because early salt firms up the pea skins.
- Skim the foam after the first boil for a cleaner, clearer pot liquor.
- Keep at a gentle simmer, not a rolling boil, so the peas stay whole and tender rather than splitting to mush.
Ingredient swaps
- Pork-free direction
- Use a smoked turkey wing instead of the ham hock or bacon to keep the smoke without pork.
- Weeknight shortcut
- Start from canned black-eyed peas and a little smoked paprika to land a smoky pot in about 25 minutes.
- Lower-sodium direction
- Use low-sodium broth and a leaner smoked turkey wing, salting only after tasting at the end.
Serve alongside
- A wedge of skillet cornbread
- Stewed collard greens
- Steamed rice for Hoppin' John
- Hot sauce on the side
- Iced sweet tea
- Cold buttermilk
- A glass of cornbread-friendly amber ale
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in their broth in an airtight container for up to 5 days.
- Reheat gently on the stovetop, adding broth or water to loosen as the peas drink it up.
- Freeze up to 3 months in their liquid; thaw in the fridge before reheating.
Equipment
- Large Dutch oven or heavy pot
- Colander for rinsing
- Slotted spoon for skimming foam
- Ladle
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