What is the best way to cook Southern black eyed peas recipe?

The best way to cook Southern black eyed peas is to simmer them slowly with a smoked ham hock or turkey neck, along with aromatic vegetables like onion, celery, and bell pepper, in a flavorful broth. Soaking the peas overnight helps them cook more evenly and reduces overall cooking time. This method allows the peas to become tender and absorb all the rich, smoky flavors.

Do I need to soak black eyed peas before cooking this Southern black eyed peas recipe?

While not strictly mandatory, soaking black eyed peas overnight is highly recommended for this Southern black eyed peas recipe. Soaking helps reduce cooking time, allows for more even cooking, and can make the peas easier to digest. If you forget to soak, you can quick-soak them by boiling for 10 minutes and then letting them stand for an hour, or simply cook them longer without soaking.

Can I make this Southern black eyed peas recipe vegetarian or vegan?

Absolutely! To make this Southern black eyed peas recipe vegetarian or vegan, simply omit the smoked ham hock or turkey necks. Instead, use vegetable broth and add a smoky flavor with a teaspoon of liquid smoke, smoked paprika, or by sautu00e9ing smoked mushrooms. You can also add a pinch of cumin for extra depth. The rest of the ingredients and cooking method remain the same.

What are the traditional accompaniments for Southern black eyed peas recipe?

Traditionally, Southern black eyed peas recipe is served with cornbread, which is perfect for soaking up the delicious broth. Many also enjoy them over a bed of white rice or as a hearty side dish to other Southern staples like collard greens, roasted meats, or even a classic Southern Skillet Cornbread. For New Year's, they are often paired with collard greens (for money) and cornbread (for gold).

Southern Black Eyed Peas Recipe: 5 Steps to Authentic Comfort Food

Name: Classic Southern Black Eyed Peas
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Southern
Ingredients: 1 lb dried black eyed peas, picked over and rinsed (preferably soaked overnight); 1 smoked ham hock (about 1-1.5 lbs) or 2 smoked turkey necks; 1 large yellow onion, chopped; 2 stalks celery, chopped; 1 green bell pepper, chopped; 4-6 cups chicken or vegetable broth (plus more if needed); 2 cloves garlic, minced; 1 bay leaf; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional, for a little heat); 1 tablespoon apple cider vinegar (or to taste); Salt to taste

Description

A traditional and comforting Southern black eyed peas recipe, slow-cooked with smoked ham hock, fresh vegetables, and savory spices for a dish rich in flavor and tradition.

Ingredients

Scale

1 lb dried black eyed peas, picked over and rinsed (preferably soaked overnight)
1 smoked ham hock (about 1-1.5 lbs) or 2 smoked turkey necks
1 large yellow onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
4-6 cups chicken or vegetable broth (plus more if needed)
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for a little heat)
1 tablespoon apple cider vinegar (or to taste)
Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Step 1: If not already done, sort through the dried black eyed peas to remove any debris and rinse them thoroughly under cold water. If you have time, soak them in cold water overnight. Drain and rinse again before cooking.
Step 2: In a large Dutch oven or heavy-bottomed pot, add the smoked ham hock (or turkey necks) and about 2 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes. This helps to tenderize the meat and start building flavor. Remove the ham hock and set aside. Reserve a little of the liquid if desired, discarding most of it to reduce excessive saltiness.
Step 3: Add a tablespoon of olive oil or a small amount of rendered ham hock fat to the pot over medium heat. Sauté the chopped onion, celery, and green bell pepper until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
Step 4: Return the ham hock (or turkey necks) to the pot. Add the drained black eyed peas, chicken or vegetable broth, and the bay leaf. Ensure the peas are covered by at least 1-2 inches of liquid. If using turkey necks, you might need a bit more broth.
Step 5: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the peas are tender. Stir occasionally and add more broth or water if the liquid level drops too much. The cooking time will vary depending on whether the peas were soaked.
Step 6: Once the peas are tender, remove the ham hock (or turkey necks) from the pot. Carefully remove the meat from the bones, shred it, and discard the bones and any excess fat. Return the shredded meat to the pot.
Step 7: Stir in the black pepper and apple cider vinegar. Taste the Southern black eyed peas recipe and adjust seasonings as needed, adding salt only if necessary, as the ham hock will have added significant sodium. Continue to simmer for another 5-10 minutes to allow flavors to meld.
Step 8: Remove the bay leaf before serving. Serve hot, garnished with fresh chopped parsley if desired, and with your favorite sides like cornbread or rice.

Notes

For best flavor, cook the Southern black eyed peas a day ahead and reheat. The flavors deepen overnight. Adjust spiciness by adding more or less red pepper flakes. If you don't have ham hock, any smoked pork product (like bacon or salt pork) can be used, though the flavor profile will slightly change.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Dish, Side Dish
Cuisine: Southern, American

Nutrition

Serving Size: 1.5 cups
Calories: 310 kcal
Sugar: 4g
Sodium: 680mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 15g
Protein: 18g
Cholesterol: 25mg