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Southern Black-Eyed Peas

 Southern Black-Eyed Peas
I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. —Emory Doty, Jasper, Georgia
6 ServingsPrep: 20 min. + standing Cook: 45 min.


  • 1 pound dried black-eyed peas, sorted and rinsed
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 2 ounces sliced salt pork belly, chopped
  • 6 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 2 smoked ham hocks


  • Place peas in a Dutch oven; add water to cover by 2 in. Bring to a
  • boil; boil for 2 minutes. Remove from the heat; cover and let stand
  • for 1 hour. Drain and rinse peas, discarding liquid; set aside.
  • In the same pan, saute onion in oil until tender. Add the pork belly,
  • garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute
  • longer.
  • Add the broth, ham hocks and peas; bring to a boil. Reduce heat;
  • simmer, uncovered, for 35-40 minutes or until peas are tender,
  • stirring occasionally and adding additional water if desired.
  • Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from
  • bones if desired; finely chop and return to pan. Discard bones.

2 of 2

Southern Black-Eyed Peas (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 359 calories, 11 g fat (3 g saturated fat), 5 mg cholesterol, 788 mg sodium, 48 g carbohydrate, 14 g fiber, 20 g protein.