Black-Eyed Peas

Black-Eyed Peas

Black-eyed peas are one of those Southern ingredients that never go out of style. Not only are they hearty and filling, but they also work in so many other dishes.

Hoppin’ John is the classic. Black-eyed peas served with rice, garnished with raw onions and a splash of vinegar. But their uses and versatility goes beyond peas and rice. You can mash them into hummus for a twist on a classic dip, throw them in salads, or turn them into Cowboy Caviar, a cold salad mixed with corn, tomatoes, and peppers. They also hold up well in stews and soups, making them a great pantry staple.

Cooking black-eyed peas is pretty straightforward, but like any good Southern dish, it’s all about layering flavors. For this recipe, we’ll use smoked pork hocks to create a rich broth before adding the peas. Cutting the vegetables very large makes it easier to remove them after cooking, which is helpful if you are cooking the peas as an ingredient for another recipe. Alternatively, you can cut them smaller (about black-eyed pea size) and leave them in the finished peas.

The pork can be shredded back into the peas for a heartier dish. Served over rice and topped with raw onion, this is my favorite way to enjoy black-eyed peas.

Main Ingredients:

Black-Eyed Peas: Soaking the peas softens them, reducing cooking time and ensuring they cook evenly. They are rich in protein, fiber, and essential vitamins, making them both nutritious and filling.

Smoked Pork Hocks: These add a deep, smoky flavor to the dish, creating a rich and savory broth. The hocks provide both flavor and a bit of meat that can be added to the final dish.

Chicken Broth: Try FFG’s Chicken Broth or you may use store bought. A good-quality broth is essential, as it forms the base of the cooking liquid, imparting depth and richness to the peas. The broth should be flavorful but not overly salty, as it will concentrate during cooking.

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Black-Eyed Peas

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Course: Sides

yields: 8

1/2x 1x 2x

8

servings

Prep time

15

minutes

Cooking time

2

hours 

Total time

2

hours 

15

minutes

Black-eyed peas are one of those Southern ingredients that never go out of style. Not only are they hearty and filling, but they also work in so many other dishes.

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Ingredients

• 1 lb  black-eyed peas, soaked overnight

• 7 cups Chicken Broth or chicken stock

• 1 lb smoked pork hocks

• 1/2 onion, large diced

• 1/2 carrot, large diced

• 6 cloves garlic, smashed

• 1 tbsp olive oil

• 1 bay leaf

• 1 tsp salt

• 1/4 tsp pepper

• 1 thyme bundle

Method

• Prep and Sauté: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and smashed garlic. Sauté for 5-6 minutes until the vegetables are soft and fragrant. Remove and set aside.
• Simmer the Pork Hocks: Add the Chicken Broth and smoked pork hocks to the pot. Cover and simmer for 1 hour, allowing the hocks to infuse the stock with flavor and become a little more tender.
• Add Peas and Season: After an hour, add the soaked and drained black-eyed peas, the sautéed vegetables, bay leaf, thyme bundle, salt, and pepper. Bring the mixture to a boil, then reduce to a low simmer. Cover and cook for 30 minutes, skimming off any impurities that float to the top.
• Finish Cooking: Uncover the pot and continue simmering for another 15-20 minutes, or until the peas are tender but still slightly firm (al dente). Stir gently to avoid breaking the peas.
• Serve: Remove the vegetables, bay leaf, and thyme bundle before serving. If you like, shred the meat from the pork hocks and stir it back into the peas. Serve with rice and top with raw onion for a classic hoppin John

Field Notes

• The vegetables are cut oversized to make them easy to remove after cooking. If you would like to leave them in, cut them smaller so they will spoon as easily as the peas.
• The pork can be shredded and returned to the peas for dishes like hoppin John or removed after cooking along with the vegetables so the peas can be used in other dishes.
• Try these Black-Eyed Peas in our Cowboy Caviar