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Southern Black-Eyed Peas (Stovetop, Dried Peas)

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Classic Southern comfort food made with dried black-eyed peas, onion, garlic, and ham—slow-simmered on the stovetop for rich, savory flavor.

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.

Find it online: https://allrecipesmade.com/southern-black-eyed-peas-stovetop-dried-peas/