I love how this recipe transforms simple pantry staples into something deeply flavorful and soul-warming. The slow simmer allows the peas to soak up the savory flavors of the ham and aromatics. Whether I’m making this dish for a New Year’s celebration or a cozy family dinner, it’s always a hit. Plus, it’s flexible—I can swap the meat, adjust the heat, or make it ahead for convenience.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound dried black-eyed peas (about 2 cups)
3 cups chicken stock
1 ham hock or ham shank (can substitute leftover ham, a ham bone, or smoked turkey)
1 tablespoon olive oil
1 sweet onion, medium, chopped
2 tablespoons red wine vinegar
4 cloves garlic, finely minced
1 pinch crushed red pepper flakes
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Directions
Rehydrate the dried black-eyed peas using either the overnight or quick-soak method. Once rehydrated, drain and rinse them well.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chopped onions and the ham hock, and sauté until the onions are tender, about 4 to 5 minutes.
Add minced garlic and cook for about 1 minute until fragrant.
Stir in the soaked peas, chicken stock, red wine vinegar, and red pepper flakes. Bring to a boil, then reduce heat to low.
Cover the pot and let the peas simmer gently for 45 to 60 minutes, or until they reach desired tenderness.
Season with salt and black pepper to taste. Serve warm, and if desired, garnish with parsley, thyme, or chives.
Servings and timing
This recipe makes about 8 servings.
Prep time: 10 minutes
Cook time: 1 hour
Rehydrating time: 8 hours (or 1 hour for quick soak)
Total time: Around 9 hours and 10 minutes (with overnight soak)
Variations
I like switching things up sometimes by using smoked turkey wings or necks instead of ham for a different smoky flavor. For a vegetarian twist, I leave out the meat entirely and use vegetable broth—still rich and hearty. Adding chopped collard greens or diced tomatoes gives the dish extra body and color. When I want more spice, I toss in a diced jalapeño with the onions.
Storage/Reheating
Leftovers keep well in the fridge for up to four days. I store them in an airtight container, and when it’s time to reheat, I just put them on the stovetop over medium-low heat. If they’ve thickened too much, I add a splash of water or chicken stock. These peas also freeze beautifully for up to three months—perfect for meal prepping. I also like to make them ahead up to two days before serving, which helps the flavors deepen.
FAQs
How do I quick-soak black-eyed peas?
I bring the peas and water to a boil for two minutes, turn off the heat, cover the pot, and let them sit for one hour. Then I drain and rinse them before cooking.
Can I make this recipe vegetarian?
Yes, I just leave out the ham hock and use vegetable stock. The red wine vinegar and aromatics still give it great flavor.
What do I do if my peas are too thick after storing?
I add a bit of water or chicken stock when reheating to loosen the texture without diluting the flavor.
Can I make this recipe in a slow cooker?
Absolutely. I sauté the onions and garlic first, then transfer everything to the slow cooker. I cook on high for 4 hours or low for 8 hours.
Are fresh black-eyed peas better than dried?
Fresh peas cook faster and don’t need to be soaked, but I’ve found that dried peas absorb the flavors better during a long simmer. Both work well depending on what I have on hand.
Conclusion
Southern Black-Eyed Peas are a classic dish I keep coming back to—easy, wholesome, and full of tradition. Whether I’m serving them as a comforting side or a hearty main dish, they always bring warmth and a bit of Southern charm to the table. Making them from dried peas takes a little extra time, but it’s well worth the effort for that authentic flavor.
Classic Southern comfort food made with dried black-eyed peas, onion, garlic, and ham—slow-simmered on the stovetop for rich, savory flavor.
Author:Sarah
Prep Time:10 minutes
Cook Time:1 hour
Total Time:9 hours 10 minutes
Yield:8 servings
Category:Main Dish, Side Dish
Method:Stovetop (or Slow Cooker alternative)
Cuisine:American, Southern
Diet:Gluten Free
Ingredients
1 pound dried black-eyed peas (about 2 cups)
3 cups chicken stock
1 ham hock or ham shank (can substitute with leftover ham, ham bone, or smoked turkey)
1 tablespoon olive oil
1 medium sweet onion, chopped
2 tablespoons red wine vinegar
4 cloves garlic, finely minced
1 pinch crushed red pepper flakes
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Instructions
Rehydrate the Peas:
Use overnight soak or the quick-soak method:
Overnight: Soak peas in plenty of water for 6–8 hours.
Quick Soak: Boil peas in water for 2 minutes, remove from heat, cover, and let sit for 1 hour.
Drain and rinse before cooking.
Sauté Aromatics & Ham:
In a large pot or Dutch oven over medium-high heat, heat olive oil.
Add chopped onion and ham hock. Sauté for 4–5 minutes until onions are tender.
Stir in garlic and cook for 1 minute more.
Simmer the Peas:
Add rehydrated peas, chicken stock, red wine vinegar, and red pepper flakes.
Bring to a boil, reduce heat to low, cover, and simmer for 45–60 minutes, until peas are tender.
Season and Serve:
Add salt and black pepper to taste. Serve hot.
Optional garnishes: chopped parsley, thyme, or chives.
Notes
Fresh peas don’t require soaking and cook faster—follow the same method without soaking.
Use low-sodium stock or water to control saltiness.
Leftovers keep well for 4 days in the fridge or can be frozen for months.
Reheat gently on the stove with a splash of broth or water if thickened.
Make up to 48 hours ahead—flavor improves as it sits.
Slow cooker option: After sautéing onion and garlic, combine all ingredients in a slow cooker. Cook on low for 8 hours or high for 4 hours.
