Black Eyed Peas Recipe

Soaking (optional but recommended)

Rinse the dried black-eyed peas under cold water, removing any debris. Place peas in a bowl and cover with at least 2 inches of cold water. Soak for 2–4 hours or overnight. Drain and rinse before cooking. If short on time, you can skip soaking; add an extra 30–45 minutes to simmer time.

In a large heavy-bottomed pot or Dutch oven, combine the soaked and drained black-eyed peas, 6 cups chicken stock, and 1 cup water. This provides enough liquid to cook the peas and yield a saucy braise.

Prepare aromatics: peel and dice the onion, mince the garlic, dice celery and carrot. Add 1–2 tablespoons olive oil or use bacon fat (see smoky section) to the pot if starting with raw bacon; otherwise heat 1 tablespoon oil over medium heat in a separate skillet.

If using bacon, cook the diced bacon in the skillet until crisp, then remove with a slotted spoon and set aside. Use the rendered fat to sauté the onion, celery, and carrot until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Transfer the softened aromatics to the pot with the peas and stock.

Add the smoked ham hock (or smoked turkey leg) to the pot along with 1–tsp liquid smoke. If not using a smoked meat, increase smoked paprika to 1 1/2 tsp for a smoky profile. Add the bay leaves.

Stir in kosher salt, black pepper, smoked paprika, dried thyme, and red pepper flakes (if using). Bring the pot to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover partially, and simmer gently. If you skipped pre-soaking, simmer 1½–2 hours, checking every 20–30 minutes; if soaked, simmer 45–60 minutes. Stir occasionally to prevent sticking and add 1/4 cup water or stock if the liquid reduces too quickly. Peas are done when tender but not mushy and the broth is flavorful.

When the peas are tender, remove the ham hock or turkey leg. Shred any meat from the bone and return the meat to the pot, discarding bone and excess fat. Taste and adjust seasoning with additional salt, pepper, or a pinch more smoked paprika if desired.

Stir in 1 tablespoon apple cider vinegar to brighten the flavors. If you cooked bacon earlier, stir the reserved bacon back in. Add chopped parsley and sliced green onions. Drizzle 1 teaspoon olive oil over the top if desired for shine.

Serve hot over cooked white rice, with cornbread, or as a hearty side. Leftovers keep in the refrigerator for up to 4 days; flavors often improve after resting overnight.