Southern Black Eyed Peas – New Year Tradition

Ingredients

• 1 cup Dried Black‑Eyed Peas (Rinse and soak overnight)
• 1 piece Smoked Ham Hock (About 1 lb; trim excess fat)
• 1 medium Onion (Diced)
• 1 Green Bell Pepper (Diced)
• 2 Celery Stalks (Diced)
• 3 Garlic Cloves (Minced)
• 1 Bay Leaf
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tsp Sugar
• 4 cups Water (Preferably filtered)
• to taste Hot Sauce (For serving)

Instructions

1. Soak the Peas

   Place the dried black‑eyed peas in a large bowl, cover with plenty of cold water and let soak overnight (at least 8 hours).

   Time: PT8H

2. Drain and Rinse

   After soaking, pour the peas into a colander, discard the soaking water, and rinse thoroughly under running water.

   Time: PT5M

3. Prep Aromatics

   Dice the onion, green bell pepper, and celery; mince the garlic.

   Time: PT10M

4. Sauté Vegetables

   Heat 1 tbsp oil in the large pot over medium heat. Add onion, bell pepper, celery, and garlic; sauté until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Ham Hock and Peas

   Add the smoked ham hock, soaked peas, bay leaf, salt, pepper, sugar, and 4 cups water to the pot. Stir to combine.

   Time: PT5M

6. Bring to a Boil

   Increase heat to high and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high heat

7. Simmer Until Tender

   Reduce heat to low, partially cover the pot, and simmer gently until the peas are tender and the broth has thickened, about 1 hour 15 minutes. Stir occasionally.

   Time: PT1H15M

   Temperature: low simmer

8. Finish the Dish

   Remove the ham hock, shred any meat from the bone, discard the bone and bay leaf, and return the shredded meat to the pot. Adjust seasoning with additional salt or pepper if needed.

   Time: PT5M

9. Serve

   Ladle the black‑eyed peas over fluffy white rice, drizzle with hot sauce, and serve with a warm slice of buttery cornbread.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

5 g

Fiber

6 g