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Southern Black Eyed Peas

A classic Southern dish that's warm, comforting, and packed with nutrients, perfect for family gatherings or a cozy dinner.
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Prep Time 8 hours
Cook Time 2 hours
Total Time 10 hours
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound black-eyed peas (dried) Rinse and soak overnight.
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 piece ham hock or smoked sausage (optional) For added flavor.
  • 1 tablespoon olive oil For sautéing.
  • Salt and pepper to taste
  • 1 teaspoon cayenne pepper (optional) Adjust based on spice preference.
  • 2 pieces green onions, chopped (for garnish)

Method
 

Preparation
  1. Rinse the black-eyed peas under cold water and soak them overnight in water.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
  3. Drain the soaked peas and add them to the pot with the sautéed onions and garlic.
Cooking
  1. Pour in the chicken or vegetable broth and add the ham hock or smoked sausage if using. Bring to a boil.
  2. Reduce heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the peas are tender.
  3. Season with salt, pepper, and cayenne pepper to taste.
Serving
  1. Serve hot, garnished with chopped green onions.

Notes

Store leftover Southern Black Eyed Peas in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. To reheat, simply thaw in the refrigerator and warm on the stove or in the microwave. You can add other ingredients like diced tomatoes, bell peppers, or carrots to give the dish a twist.