Black Eyed Peas Recipe

Rinse and sort beans

Rinse the dried black-eyed peas under cold water and spread on a tray. Remove any stones or shriveled beans.

Optional quick soak: place beans in a bowl, cover with 2 cups water, let sit 1 hour. Drain before cooking. (If using overnight soak, cover with 3 cups water and refrigerate 6–8 hours; drain before using.)

Heat a large heavy pot or Dutch oven over medium heat. Add olive oil or bacon drippings. If using ham hock or sausage, add sliced sausage and brown 3–4 minutes per side until some fat renders; remove and set aside. If using ham hock, add it later with the broth.

Add diced onion, celery, and carrot to the pot and cook 6–8 minutes, stirring occasionally, until softened and translucent. Add minced garlic and thyme sprigs and cook 30–60 seconds until aromatic.

Stir in smoked paprika, ground cumin, dried oregano, and crushed red pepper (if using). Cook 30 seconds to bloom the spices.

Add the rinsed (and drained) black-eyed peas to the pot. Pour in the chicken or vegetable broth (and enough water as needed to cover beans by about 1 inch). Add bay leaves. If using a ham hock, nestle it into the pot now. Bring mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to low to maintain a gentle simmer. Partially cover the pot and cook, stirring occasionally, until beans are tender, 45–60 minutes (soaked beans may take 30–45 minutes; unsoaked up to 60–75 minutes). Add reserved browned sausage during the last 15 minutes to heat through and impart flavor.

Check liquid level as beans cook. Add hot water 1/2 cup at a time if needed to keep beans just covered; cooking time will vary with age of beans. Remove thyme sprigs and bay leaves once beans are tender.

Remove ham hock, shred any meat, and return meat to pot. Taste the beans and season with salt and freshly ground black pepper, adding gradually until the flavor is balanced (salt quantity in ingredients is a starting point). Stir in apple cider vinegar or lemon juice and hot sauce (if using).

If you prefer a thicker, creamier consistency, lightly mash about 1 cup of the cooked beans against the side of the pot with a spoon or use an immersion blender for a few seconds, then stir to combine.

Stir in chopped parsley and sliced scallions. Reheat briefly if needed, then remove from heat.

Ladle black-eyed peas into bowls. Garnish with extra parsley and scallion. Serve hot with rice, cornbread, or crusty bread. Offer additional hot sauce at the table.