📝 About This Recipe
A quintessential Southern comfort food, these black-eyed peas are slow-simmered with a meaty ham bone to create a rich, savory broth known as 'pot liquor.' Traditionally served on New Year's Day for good luck and prosperity, this dish features earthy legumes infused with smoky, salty flavors and a hint of spice. It is a heartwarming staple that transforms simple pantry ingredients into a deeply satisfying soul food classic that tastes even better the next day.
🥗 Ingredients
The Legumes
- 1 lb Dried black-eyed peas (sorted and rinsed)
The Flavor Base
- 1 piece Meaty ham bone (leftover from a spiral ham or smoked ham hock)
- 2 tablespoons Olive oil
- 1 large Yellow onion (finely diced)
- 1 medium Green bell pepper (diced)
- 2 pieces Celery stalks (diced)
- 4 pieces Garlic cloves (minced)
Liquids and Spices
- 6 cups Chicken stock (low sodium preferred)
- 2 cups Water
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves
- 1/4 teaspoon Cayenne pepper (optional for a gentle heat)
- 1 tablespoon Apple cider vinegar (to brighten the flavor at the end)
- to taste Kosher salt and black pepper (be careful as the ham bone is naturally salty)
For Garnish
- 2 pieces Green onions (thinly sliced)
- to taste Hot sauce (like Tabasco or Crystal)
👨🍳 Instructions
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1
Sort through the dried black-eyed peas to remove any small stones or debris, then rinse them thoroughly under cold running water in a colander.
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2
Optional: For faster cooking and better digestion, soak the peas in a large bowl of water for 4-6 hours or overnight. If you are short on time, you can skip this step or use the 'quick soak' method by boiling them for 2 minutes and letting them sit for an hour.
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3
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery (the 'Holy Trinity').
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4
Sauté the vegetables for about 6-8 minutes until they are softened and the onions become translucent.
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5
Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
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6
Place the ham bone into the pot. Pour in the chicken stock and water, then add the smoked paprika, dried thyme, bay leaves, and cayenne pepper.
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7
Bring the liquid to a rolling boil, then add the rinsed black-eyed peas to the pot.
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8
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently. If you soaked the peas, they will take about 60-75 minutes; if unsoaked, they may take 90 minutes to 2 hours.
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9
Periodically check the pot to ensure the peas are submerged; add a splash more water if the liquid reduces too much. Skim off any foam that rises to the top during the first 30 minutes.
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10
Once the peas are tender but not mushy, remove the ham bone from the pot. Use a fork to shred any meat remaining on the bone and return that meat to the peas; discard the bone and bay leaves.
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11
For a creamier texture, take a wooden spoon and mash a small portion of the peas against the side of the pot, then stir them back in.
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12
Stir in the apple cider vinegar. Taste the broth and season with kosher salt and black pepper as needed.
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13
Ladle the peas and their flavorful broth into bowls and garnish with fresh green onions and a dash of hot sauce.
💡 Chef's Tips
Wait to add salt until the very end of cooking, as the ham bone releases a significant amount of salt into the broth. If you don't have a ham bone, two smoked ham hocks are an excellent substitute for that deep smoky flavor. For the best texture, ensure the simmer is low and slow; boiling too vigorously will break the skins of the peas. Always use fresh dried peas; older beans that have been in the pantry for years may never fully soften. Leftovers freeze beautifully—store them in an airtight container for up to 3 months.
🍽️ Serving Suggestions
Serve over a bed of fluffy white long-grain rice for a classic 'Hoppin' John' style meal. Pair with a side of warm, buttery skillet cornbread to soak up all the delicious pot liquor. Accompany with braised collard or turnip greens seasoned with bacon and vinegar. Serve alongside fried catfish or smothered pork chops for a complete Southern feast. A glass of sweet iced tea with lemon is the perfect refreshing beverage to cut through the smoky richness.