This is my Mississippi-bred mama’s Black Eyed Peas recipe I grew up on, and it doesn’t get more authentically Southern than these. She makes them creamy and a bit brothy for a long braise plus she packs the pot with smoked meat, some spices and okra. I’m gonna teach you how to pull these off and believe me, it ain’t that hard either. Serve up a big pot any day of the week or especially for New Year’s Day along with some cornbread and collard greens for good luck.
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How To Cook Black Eyed Peas
Prepare the Ham Hock
Step 1: Place the rinsed ham hocks in a large pot and cover them with water so they are completely submerged. Cover with a lid and boil over medium-high heat for at least one hour or until tender.
Step 2: Add the soaked peas to the pot with the ham hock along with salt, garlic powder, sugar, paprika, onion powder, and cayenne. Stir together, add the lid, and allow the peas to boil over medium heat. They should cook for 1 1/2 hours or so or until they get super tender and that liquid starts to evaporate.
PRO TIP: To check for doneness, gently pierce the ham hock with a fork. This cooking process can take up to an hour and a half so be sure to add more water if necessary so it doesn’t dry out. There should be enough water to always cover that meat.
PRO TIP: The peas will take about an hour to an hour and a half to cook until tender. If the peas begin to look dry, add a cup of water and check the bottom of the pot to make sure they don’t stick. You will want to cook the peas until softened.
Cook the Peas
Step 3: Add the frozen okra and allow to cook covered for 20-30 minutes or until tender and softened.
Step 4: Check the peas and liquid levels to see if you need to continue cooking down the peas or not. Add more water if you like brothy peas. If you like your peas thicker, use an immersion blender to blend a few peas in the pot or remove a cup of peas along with some broth and add it to a blender to puree then then stir back into the pot.
PRO TIP: The peas will continue to thicken in the sauce after the heat is turned off.
Black Eyed Peas Recipe
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Ingredients
- 1 ½ lb ham hocks
- 16 oz black eyed peas, soaked or 24 oz frozen
- 2 tsp kosher salt
- ½ tsp garlic powder
- 1 tbsp granulated sugar plus 1 teaspoon
- ½ tsp paprika
- 1 tsp onion powder
- ¼ tsp cayenne pepper Optional
- 6 oz frozen okra You can go up to an entire 12 oz package of okra if you enjoy it.
Instructions
- Rinse the ham hocks (or turkey wings) very well then add to a large pot along with enough water to fully submerge them then cover with a lid. This is usually about 6 cups of water depending on your pot size.
- Boil over medium high heat for at least 1 hr or until meat is near being tender Pierce with a fork to check tenderness. This can take up to an hour and a half. Add more water if necessary so it doesn’t dry out. There should be enough water to always cover the meat.
- Add rinsed or frozen peas to pot along with salt, garlic powder, sugar, paprika, onion powder and cayenne if using. Stir together, cover with the lid and allow the peas to come to a boil over medium high heat.
- Continue to cook, stirring occasionally and checking as water begins to evaporate and peas become tender. This will take about an hour to an hour and a half. If peas begin to look dry, add a cup of water (or chicken broth) and check bottom of pot to make sure they don’t stick. You will want the peas to be softened.
- Finally, if using, add frozen okra and allow to cook covered for 20-30 minutes or until tender and softened.
- At this point, you will need to check the peas and liquid to make sure you have it how you prefer. If you like it more brothy with more liquid, add additional broth or water and stir. Add until you reach the consistency you like. If you like your peas thickened more than they currently are, you can either use an immersion blender to blend a few peas in the pot or you can remove a cup of peas along with some broth and add to a heavy duty blender and mix until smooth then stir back into the pot. Remember the peas will continue to thicken in sauce after heat is turned off and they settle so you may want to check first before doing to step.
Notes
How to Store
Allow the peas to fully cool down then transfer them to an airtight container or freezer bag removing the air. When you want to reheat, return the peas to a pot and heat over medium heat until warmed through. You may want to add a splash of additional water or broth if they seem a bit too thick after storing.How long will black eye peas last in the fridge?
They can be stored in the fridge for up to 5 days.Can I freeze Southern black eyed peas?
Yep for sure boos. They can stay in the freezer for up to three months. If frozen, thaw them out in the fridge overnight.Nutrition
Recipe Tips
- Don’t use canned beans: I know, it’s tempting to take the shortcut. But trust me, soak the dried beans. You’ll get rid of the extra sodium and prevent your beans from falling apart during the cooking process.
- Quick Soak if You Forget: Just cover the peas with water, bring to a boil for 2-3 minutes, then remove from the heat and let them sit for an hour before draining and adding into the recipe.
- Rinse the ham hocks: Make sure you rinse before cooking them. They can be quite salty which will transfer to your peas if they aren’t rinsed.
- Feel free to adjust the seasoning and consistency of the final pot of peas to just how you like it.
- Let the rest: I like to let the peas sit for a bit off the heat before serving them up so they can thicken in the sauce and let those flavors develop even more.
Recipe Substitutions
- Peas: You can swap in 24 ounces of frozen peas if necessary. My biggest caution is don’t use canned beans. It ain’t the same boos.
- Okra: Feel free to leave out if you aren’t a fan.
- Ham Hock: Change swap out the pork for smoked turkey wings, legs, or necks.
Serving Suggestions
- Make it the Main: No need to serve these up with anything else but some good ole fashioned Jiffy cornbread muffins or for a twist, some sweet potato cornbread.
- Sunday Supper: Whip up some chicken gizzards or some fried catfish, and pair these black eye peas with turnip greens, hog maws and candied sweet potatoes.
- Over Rice: Whip up a pot of some rice and spoon your peas directly over it. The rice will soak up your brothy sauce creating bomb flavor in every bite.
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Recipe Help
They need to be soaked overnight or for a minimum of eight hours. Rinse and sort the peas looking for any damaged pieces or stones. Then cover with at least an inch of cold water. Cover them with a lid and let them soak. If you forget to soak them, you can do a quick soak by bringing them to a boil and cooking them for five minutes in plain water. Then turn it off and let them soak for an hour. Then you can drain off the water and continue making the peas as instructed.
Yep boos you can! Add to a slow cooker combining all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours, depending on the type of peas used and your slow cooker’s heat settings.
More Easy Bean Recipes
This post was originally published in December 2019. It has been updated for content and new images.
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We make these every year for New Year’s Day and they’re always a hit! Such a great recipe any time of the year though. Thanks for sharing 🙂
This is exactly what I was looking. Made it for the family get together and everyone loved it.
What a delicious recipe! My grandmother passed down a similar one to this. I can’t wait to make this for her!
I love how all that ham hock flavor gets right through the beans and the cooking liquid. I have had other versions without the okra but like that in there too.
love black eyed peas and love the traditional flavors too, even after New Year’s Day, for me it works any time of the year, thank you!
Love your recipes. Can I cut this recipe in half?
I’ve been making these for many years at the New Year holiday; in the last five years or so, I make them several times a year as a side dish. I love your version here, Jocelyn, but I do omit the okra. These are delicious. Thanx and Happy New Year!!!
For our good luck New Years day meal we used your recipes for both black eyed peas and collards. Both were excellent and now the recipes are printed. I used your recommended turkey wing which I had leftover from Christmas dinner. Have always used pork for seasonings but the turkey wing is now the go to for black eyes. Many thanks for sharing.
The perfect New Year’s Day recipe!! I used dried beans and soaked them overnight before cooking. The ham hock and spices blended perfectly and we will be enjoying the leftovers (and adding this to our annual NYD meal).
I just made a batch of your recipe. I used ham shanks instead of hocks because the store only had shanks available. I also used diced onion and a large garlic clove instead of the powder. I was afraid it would be too sweet but it wasn’t. It’s a very tasty recipe and I can’t wait to serve it for New Year’s Day brunch. Thank you for publishing it.