Hey there, fellow comfort seekers! Let’s chat about a dish that’s become a dinnertime staple in my house: Southern-Style Black-Eyed Peas. It’s more than just a side; it’s a bowlful of cozy memories and simple goodness. This Southern-Style Black-Eyed Peas recipe is about feeding your family well without spending hours in the kitchen. I promise, it’s easier than you think!
I remember the first time I tried making Southern-Style Black-Eyed Peas. My grandma’s recipe card, splattered with years of love and cooking, was my guide. I wanted to recreate that same feeling of warmth and home for my own kids. Turns out, a few simple ingredients and a little patience were all it took.
The best part? My kids actually devoured it! The savory flavor and creamy texture were a hit. It wasn’t about fancy ingredients or complicated techniques. It was about creating a meal that brought us together. That’s the magic of comfort food, right?
This Southern-Style Black-Eyed Peas recipe has evolved over time. I’ve tweaked it here and there to suit our family’s tastes, adding my own little comfort hacks along the way. It’s a dish that’s forgiving, adaptable, and always satisfying. It’s one of my go to solutions for new year’s day food traditions.
If you are on the hunt for a comforting, no-fuss meal, you’re in the right place. This Southern-Style Black-Eyed Peas recipe is for all the busy moms out there who want to create delicious memories without the overwhelm. Let’s get cooking and bring a little Southern comfort to your table!
INGREDIENTS You’ll Need:
Here’s what you need to whip up this comforting batch of Southern-Style Black-Eyed Peas. The best part is that these are ingredients you can easily find at your regular grocery store. No need for fancy trips to specialty shops! This Southern-Style Black-Eyed Peas proves delicious doesn’t mean expensive.
- 1 pound dried black-eyed peas: Be sure to rinse them well before cooking!
- 6 cups chicken broth: For a richer flavor, you can use homemade or low-sodium broth.
- 1 smoked ham hock: This adds a wonderful smoky depth to the dish.
- 1 medium onion, chopped: Yellow or white onion works perfectly.
- 2 cloves garlic, minced: Freshly minced garlic makes a big difference.
- 1 teaspoon salt: Adjust to your taste.
- 1/2 teaspoon black pepper: Freshly ground pepper is always best.
- 1/4 teaspoon red pepper flakes (optional): For a little kick!
- 1 tablespoon olive oil: For sautéing the onion and garlic.
If you don’t have a smoked ham hock, you can use smoked sausage or bacon instead. My family gets extra comfort when I add a bay leaf while cooking. It just enhances all the flavors! Trust me, this Southern-Style Black-Eyed Peas ingredient list is simple because busy moms need comfort without complexity!
Here’s a Southern-Style Black-Eyed Peas comfort hack that changed our family’s dinnertime: I keep pre-chopped onions and minced garlic in the fridge. It saves so much time during the week! You can find these at most grocery stores. They are a life saver!
Let’s Make it Happen!
Ready to get started on this simple and satisfying Southern-Style Black-Eyed Peas? Here’s how to make it happen, step by step. I promise, it’s easier than it looks!
- First, rinse the dried black-eyed peas thoroughly in a colander. Remove any debris or shriveled peas. This step is important for the overall texture and flavor of your Southern-Style Black-Eyed Peas.
- Next, place the rinsed black-eyed peas in a large pot or Dutch oven. Add the chicken broth, smoked ham hock, chopped onion, minced garlic, salt, pepper, and red pepper flakes (if using).
- Bring the mixture to a boil over medium-high heat. Then, reduce the heat to low, cover the pot, and let it simmer for 1 1/2 to 2 hours. The Southern-Style Black-Eyed Peas should smell amazing by now!
- Check the peas periodically, stirring occasionally. Add more chicken broth if needed to keep the peas covered with liquid. They should be tender and creamy when done.
- Once the black-eyed peas are tender, remove the ham hock from the pot. Let it cool slightly, then shred the meat from the bone. Discard the bone and any excess fat.
- Return the shredded ham to the pot with the Southern-Style Black-Eyed Peas. Stir to combine. Taste and adjust the seasonings as needed. I sometimes add a little extra salt and pepper at this point.
- Simmer for another 15-20 minutes to allow the flavors to meld together. This step is crucial for that ultimate comfort food experience. Your Southern-Style Black-Eyed Peas are almost ready!
- Serve hot and enjoy! This comforting Southern-Style Black-Eyed Peas is even better the next day, as the flavors continue to develop. It goes great with cornbread!
In my busy kitchen, this comforting Southern-Style Black-Eyed Peas usually takes about 2 hours from start to finish. While your Southern-Style Black-Eyed Peas is cooking, take a moment to appreciate creating comfort for your family! That is the reason we do this! Here’s where I used to struggle with my Southern-Style Black-Eyed Peas: I wouldn’t check on the liquid levels often enough, and the peas would dry out. Learn from my experience!
While you’re waiting for the peas to cook, it’s the perfect time to prep tomorrow’s lunch! Or maybe sneak in a quick chapter of that book you’ve been wanting to read. Multitasking for the win!
How We Love to Eat This!
This Southern-Style Black-Eyed Peas is a staple in our home, and we’ve found so many ways to enjoy it. It’s such a versatile dish!
The kids devour this comforting Southern-Style Black-Eyed Peas when I serve it with a side of warm cornbread and collard greens. It’s a classic Southern combination that’s always a hit. Sometimes I will add a dollop of sour cream on top!
This Southern-Style Black-Eyed Peas is perfect for those busy weeknights when we need comfort food fast! It’s also a great dish to bring to potlucks or family gatherings. Everyone always asks for the recipe!
For a heartier meal, try serving the Southern-Style Black-Eyed Peas over rice. We also love it with a side of Southern Squash Casserole for extra veggies. It is the ultimate comfort food meal.
Leftovers are fantastic! Store any remaining Southern-Style Black-Eyed Peas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. I will often use leftover Southern-Style Black-Eyed Peas to make a black-eyed pea salad. Just add some chopped veggies and a vinaigrette dressing.
During the colder months, I sometimes add a pinch of smoked paprika to the Southern-Style Black-Eyed Peas for an extra layer of warmth. It’s a simple addition that makes a big difference!
My husband loves when I make Hoppin’ John with the Southern-Style Black-Eyed Peas. He adds rice to the dish. He swears it is the best new year’s day food traditions!
FAQs: Your Questions Answered
Here are some common questions I get from fellow moms about making Southern-Style Black-Eyed Peas. I hope these answers help you feel confident in the kitchen!
- Is this Southern-Style Black-Eyed Peas really filling enough for growing kids? Absolutely! The combination of black-eyed peas, ham, and broth makes it a hearty and satisfying meal. Serve it with cornbread or rice to round it out.
- What if my picky eater won’t try this Southern-Style Black-Eyed Peas? Try serving a small portion alongside something they already love. You can also mash the peas slightly to make them easier to eat. Sometimes, just getting them to try one bite is a win!
- Can I meal prep this Southern-Style Black-Eyed Peas for busy weeks ahead? Definitely! This dish is perfect for meal prepping. It actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I use canned black-eyed peas instead of dried? Yes, you can. Use about 4 cans (15 ounces each), rinsed and drained. Reduce the cooking time to about 30 minutes, or until the flavors have melded together. But, I definitely prefer the texture of the dried peas.
- Is this black eyed pea recipe gluten-free? Yes, this recipe is naturally gluten-free. Just be sure to use gluten-free chicken broth and check the label on your smoked ham hock to ensure it doesn’t contain any gluten-containing ingredients.
- Can I make this in a slow cooker? Yes, you can! Place all the ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Shred the ham hock and return the meat to the slow cooker before serving.
- What can I serve with Southern-Style Black-Eyed Peas? Cornbread, collard greens, and rice are classic Southern sides that pair perfectly with this dish. You can also serve it with a simple green salad or Southern Pecan Pie Bars for dessert!
Final Thoughts:
This Southern-Style Black-Eyed Peas recipe is more than just a meal. It’s a way to bring comfort and connection to your family’s table. It’s about creating simple, satisfying food that nourishes both body and soul. And honestly, that’s what it’s all about for me.
- Use pre-chopped veggies to save time.
- Don’t be afraid to add a little extra spice!
- Make a double batch and freeze half for later.
We love to tweak this Southern-Style Black-Eyed Peas depending on what we have on hand. My son likes it with extra ham, while my daughter prefers it with a dollop of sour cream. My husband loves when I make Hoppin’ John. Feel free to make it your own way!
Remember, cooking doesn’t have to be stressful or complicated. It can be a joyful experience that brings you closer to your loved ones. I hope this recipe inspires you to create your own delicious memories in the kitchen.
I encourage you to try this satisfying Southern-Style Black-Eyed Peas and bring a little Southern comfort to your home. You got this, mama!
Southern-Style Black-Eyed Peas
These Southern-Style Black-Eyed Peas are simmered to perfection with smoky ham hocks and a blend of savory seasonings. A comforting and flavorful dish, perfect for bringing good luck!
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 pound dried black-eyed peas, rinsed
- 8 cups water or chicken broth
- 1 smoked ham hock
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
- 1 tablespoon olive oil
Instructions
- Rinse the black-eyed peas thoroughly and remove any debris.
- In a large pot or Dutch oven, combine the black-eyed peas, water or chicken broth, ham hock, onion, garlic, salt, pepper, red pepper flakes (if using), and bay leaf.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the peas are tender. Stir occasionally to prevent sticking.
- Remove the ham hock from the pot and shred the meat. Return the shredded ham to the pot.
- Discard the bay leaf. Taste and adjust seasonings as needed.
- Serve hot and enjoy!
Notes
Serve with cornbread and collard greens for a complete Southern meal. For a vegetarian version, omit the ham hock and add smoked paprika for a smoky flavor.