Go Back Email Link
–+ servings
black-eyed peas
Victor Eskew

Southern Black-Eyed Peas

No ratings yet
A traditional Southern side dish featuring tender black-eyed peas simmered with smoky ham hocks, aromatic vegetables, and bacon fat for rich, savory flavor. This straightforward technique yields authentic results without complicated steps, making it a reliable addition to any meal. Perfect for New Year's Day or alongside cornbread and greens.
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: dinner, Lunch, Side Dish
Cuisine: American
Disclosure: This page contains affiliate links. As an Amazon Associate and partner with other affiliate programs, I earn from qualifying purchases at no extra cost to you.
New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Black-Eyed Peas washed and inspected
  • 6 cup Water
  • 2 tablespoon Bacon Fat or lard, tallow, or avocado oil
  • 1 cup Onions diced
  • 1 teaspoon Garlic minced
  • ½ lb Smoked Ham Hocks or jowl bacon
  • 2 teaspoon Salt, Morton Coarse Kosher Salt Morton brand
  • ½ teaspoon Black Pepper ground
  • Hot Sauce optional, for serving

Equipment

  • Large stockpot
  • Measuring Cups
  • Measuring spoons
  • Stirring Spoon

Method
 

Prep
  1. Soak the dried peas overnight, or use the quick-soak method: boil for 2 minutes then let sit for 1 hour.
  2. Drain and rinse.
Cook
  1. Heat the bacon fat in a large stockpot over medium heat.
  2. Add the onions and garlic and sauté until fragrant, about 2 minutes.
  3. Add the ham hocks and let them sear slightly for enhanced flavor.
  4. Add the black-eyed peas, water, salt, and pepper.
  5. Stir to combine.
  6. Bring to a boil, then reduce heat to low.
  7. Cover and simmer for 1 hour, stirring occasionally.
  8. Check for tenderness until the peas are tender but not mushy.
  9. Adjust seasoning if needed.
  10. Remove the ham hocks before serving.
Serve
  1. Serve hot with a splash of hot sauce if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in portioned containers for up to 3 months. The flavor actually improves overnight as the seasonings meld, so this is an excellent make-ahead dish. If you can't find ham hocks, substitute smoked turkey wings or andouille sausage for similar smoky depth. The bacon fat is traditional and adds authentic flavor, but vegetable oil works if you're avoiding pork fat. For a complete meal, serve over rice with hot sauce and a side of collard greens or cornbread. The cooking liquid (pot liquor) is flavorful and nutritious—don't discard it.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe