Description
A classic Southern-style Black Eyed Peas recipe cooked low and slow with smoky pork, spices, and rich broth—comforting, hearty, and full of flavor.
Ingredients
- 1 pound dried black-eyed peas (or 1.5–2 pounds fresh)
- 3–4 slices beef, cut in pieces
- 1 ham bone with meat (ham hock or ham shank)
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1–1 1/2 tsp salt (to taste)
- 1/2–1 tsp black pepper (to taste)
- 5–6 cups chicken stock (more as needed)
Instructions
- If using dried peas, soak overnight or quick-soak by boiling water, adding peas, and resting 30–60 minutes. Drain and set aside.
- In a Dutch oven over medium-high heat, cook bacon until crispy. Remove bacon but leave drippings.
- Add onion and cook 1–2 minutes. Add garlic and cook another minute.
- Add salt, pepper (and red pepper if using), stirring into aromatics.
- Add ham bone, chicken stock, and peas (dried soaked, fresh, or frozen). Bring to a boil, then reduce to a simmer.
- Cook 1–2 hours, stirring occasionally, until peas are tender. Add more broth or water as needed.
- Remove ham bone, shred meat, and return meat to pot.
- Adjust consistency: add broth for soupier texture or mash/blend some peas for thicker results.
- Stir, taste, adjust seasoning, and serve with spicy vinegar or hot sauce if desired.
Notes
- Can be made in the Instant Pot or Slow Cooker as well.
- Peas will thicken more as they sit; adjust broth at the end if needed.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern