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Creamy Southern Black-Eyed Peas with Smoked Ham Hock

A white bowl filled with savory black eyed peas mixed with bacon and topped with shredded smoked meat.
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Prepare rich, smoky Southern black-eyed peas, perfect as a side dish or main course. This recipe includes instructions for both stovetop and slow cooker methods.

Ingredients

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  • 1 pound dried black-eyed peas, rinsed and picked over
  • 6 cups chicken broth or water
  • 1 smoked ham hock (about 1 pound)
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons butter or bacon grease (optional, for richness)
  • 1/4 cup heavy cream or milk (optional, for creaminess)

Instructions

  1. Rinse the dried black-eyed peas thoroughly. If you are not using the slow cooker, place the peas in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour, or until slightly tender. Drain. (If using the slow cooker, skip this pre-boil step.)
  2. In a large Dutch oven or heavy pot, sauté the onion, celery, and bell pepper in a little oil or bacon grease over medium heat until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the pre-cooked or raw black-eyed peas, chicken broth, ham hock, thyme, bay leaf, and smoked paprika to the pot.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the peas are tender and the liquid has thickened. Stir occasionally.
  5. Alternatively, for the slow cooker: Combine all ingredients (except cream/butter) in a 6-quart slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  6. Once the peas are tender, remove the ham hock. Shred the meat from the bone, discarding the skin and bone, and return the shredded meat to the pot.
  7. Stir in the butter or bacon grease, if using. Season generously with salt and pepper.
  8. For a creamy texture, stir in the heavy cream or milk during the last 15 minutes of cooking.
  9. Remove the bay leaf before serving. Serve hot, often over white rice.

Notes

  • For a vegetarian version, omit the ham hock and use 1 teaspoon of liquid smoke or extra smoked paprika for flavor.
  • If the peas become too thick while cooking, add small amounts of water or broth until the desired consistency is reached.
  • If you prefer a smoother texture, mash about 1/4 of the peas against the side of the pot before serving.

Nutrition

Find it online: https://tastytribune.com/creamy-southern-black-eyed-peas-recipe/