Easy Black Eyed Peas Recipe

The scent of simmering black eyed peas always brings back memories of New Year’s Day at my grandma’s house in Waco. That earthy, comforting smell, mixed with a little bit of smoked ham, just screams tradition and good luck. I’ve made this easy black eyed peas recipe countless times in my own kitchen, trying to capture that same magic for my kids. It’s a simple, hearty dish perfect for welcoming the new year (or any day you need a little comfort food!). And I promise, even the pickiest eaters in your family will find something to love about this dish.

Why This Recipe Works

As a busy mom, I need recipes that are both delicious and practical. This black eyed peas recipe fits the bill perfectly because it’s:

• Quick & Easy: Minimal prep time and mostly hands-off cooking.
• Family-Friendly: Even my kids, who aren’t always bean fans, enjoy the savory flavor.
• Budget-Friendly: Uses simple, affordable ingredients you probably already have.

I’ve tweaked and perfected this recipe over the years, always making sure it’s something I can throw together even on the craziest weeknight. I know you’ll love it too!

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• 6 cups chicken broth
• 1 pound dried black eyed peas, rinsed
• 1 smoked ham hock (or 1 cup diced cooked ham)
• Salt and pepper to taste
• Optional garnishes: chopped green onions, hot sauce, cornbread

Ingredient Notes

Black Eyed Peas: Dried black eyed peas are a must for this recipe. Canned just don’t have the same texture or flavor. Be sure to rinse them well before cooking to remove any debris.

Smoked Ham Hock: This adds a wonderful smoky depth to the dish. If you can’t find a ham hock, diced cooked ham works as a substitute. You can even use bacon ends!

Chicken Broth: Use low-sodium chicken broth to control the saltiness of the dish. Vegetable broth works as a vegetarian option.

Step-by-Step Instructions

Step 1: Sauté the Aromatics. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic, smoked paprika, dried thyme, and cayenne pepper (if using) and cook for another minute until fragrant. The smell alone will make your mouth water!

Step 2: Combine Ingredients. Add the rinsed black eyed peas, chicken broth, and smoked ham hock to the pot. Stir well to combine all the ingredients.

Step 3: Simmer. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the black eyed peas are tender. Stir occasionally to prevent sticking. The cooking time will depend on the freshness of your dried peas.

Step 4: Season and Serve. Remove the ham hock from the pot and shred any meat from it. Return the shredded ham to the pot. Season the black eyed peas with salt and pepper to taste. Serve hot, garnished with chopped green onions and a dash of hot sauce, if desired. Don’t forget a side of cornbread for soaking up all that delicious broth!

Expert Tips from My Kitchen

• Don’t Skip the Soaking (Optional): While not strictly necessary, soaking the black eyed peas for a few hours (or overnight) can help reduce cooking time and make them more tender.
• Adjust the Spice: If you’re sensitive to heat, omit the cayenne pepper. If you like it spicy, add a pinch more! A little goes a long way.
• Check for Doneness: The black eyed peas are done when they are tender and easily mashed with a fork.
• Add a Bay Leaf: For extra flavor, add a bay leaf to the pot while simmering. Remember to remove it before serving.
• Make it Vegetarian: Omit the ham hock and use vegetable broth for a delicious vegetarian version. Consider adding a teaspoon of liquid smoke for that smoky flavor.
• Salt at the End: It’s always best to salt beans near the end of cooking, as salting them too early can toughen them.
• Cornbread is Key: Seriously, don’t skip the cornbread! It’s the perfect accompaniment to black eyed peas.

Storage & Meal Prep

Storage: Leftover black eyed peas can be stored in an airtight container in the refrigerator for up to 4 days.

Freezing: You can also freeze black eyed peas for longer storage. Allow them to cool completely, then transfer them to a freezer-safe container. They can be frozen for up to 3 months.

Reheating: Reheat leftover black eyed peas on the stovetop over medium heat, adding a little broth or water if needed to prevent them from drying out. You can also reheat them in the microwave.

Make-Ahead: This recipe is perfect for meal prepping. You can make a big batch on the weekend and enjoy it throughout the week. The flavors actually deepen overnight!

Substitutions & Variations

Gluten-Free: This recipe is naturally gluten-free.

Dairy-Free: This recipe is naturally dairy-free.

Vegetarian: As mentioned above, omit the ham hock and use vegetable broth for a vegetarian version.

Spicy Black Eyed Peas: Add a chopped jalapeño pepper or a few dashes of your favorite hot sauce for extra heat.

Black Eyed Pea Salad: Once cooled, you can add the black eyed peas to a salad with chopped vegetables and a vinaigrette.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, you can! Sauté the aromatics on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.

Do I need to soak the black eyed peas?

Soaking is optional, but it can help reduce cooking time and make the peas more tender. If you choose to soak them, do so for at least 4 hours, or overnight.

How do I know when the black eyed peas are done?

The black eyed peas are done when they are tender and easily mashed with a fork. They should not be hard or crunchy.

Can I use canned black eyed peas instead of dried?

I don’t recommend it. Canned black eyed peas will have a different texture and flavor than dried. If you absolutely must use canned, reduce the cooking time significantly.

How do I make this kid-friendly?

Omit the cayenne pepper and make sure the peas are cooked until very tender. Serve with a side of cornbread or rice.

What if my black eyed peas are still hard after cooking for a long time?

This can happen if your black eyed peas are old or if the water you’re using is hard. Try adding a pinch of baking soda to the pot, which can help soften the peas.

Can I add other vegetables?

Absolutely! Diced carrots, celery, or bell peppers would be delicious additions.

Serving Suggestions

Black eyed peas are traditionally served with cornbread, collard greens, and ham. Here are a few other serving suggestions:

• Serve over rice or grits
• Top with chopped green onions, hot sauce, or a dollop of sour cream
• Serve as a side dish with grilled chicken or pork

For a simple plating idea, spoon the black eyed peas into a bowl and garnish with a sprinkle of chopped green onions and a drizzle of hot sauce. A side of warm cornbread completes the meal.

Portion sizes will vary depending on your family’s appetite. A general rule of thumb is about 1 cup of black eyed peas per person as a side dish, or 1.5-2 cups as a main course.

This black eyed peas recipe is more than just a meal; it’s a taste of tradition and a symbol of good luck. It’s the kind of dish that brings families together and creates lasting memories. I hope you’ll give it a try and share it with your loved ones. And please, let me know what you think in the comments below! What are your family’s New Year’s Day traditions? I’d love to hear them!

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