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Black Eyed Peas Recipe

Pocker Emily
Black eyed peas recipe in a white bowl with ham and parsley
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Tender black-eyed peas with a lightly smoky ham broth, onion and garlic. Soak overnight and simmer gently until the centers are creamy.
Estimated Recipe CostEstimated US$6.50 for the whole 8-serving pot; ingredient-price assumptions in notes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Overnight soaking 8 hours
Total Time 9 hours 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Peas
  • 1 lb dried black-eyed peas 454 g, sorted and rinsed
  • 1 tablespoon olive oil
  • 1 medium onion 150 g, diced
  • 3 garlic cloves minced
  • 6 oz fully cooked smoked ham 170 g, diced
  • 4 cups low-sodium chicken broth 960 mL
  • 3 cups water 720 mL, plus more as needed
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon fine salt start here; adjust only after tasting
  • 1 tablespoon chopped fresh parsley

Equipment

  • 1 Large bowl
  • 1 Colander
  • 1 5-quart Dutch oven or soup pot
  • 1 Wooden spoon

Instructions
 

  1. Cover sorted, rinsed peas with plenty of cold water in a large bowl. Refrigerate for 8 hours or overnight, then drain and rinse.
  2. Warm oil in a large pot over medium heat. Cook onion for 5–7 minutes until soft. Add garlic and diced fully cooked ham; stir for 1 minute.
  3. Add drained peas, broth, 3 cups water, paprika, bay leaf and pepper. Bring to a boil, then lower to a gentle simmer. Partially cover and cook for 60–90 minutes, stirring occasionally, until peas are tender throughout. Add water as needed to keep them covered. Older peas may take longer.
  4. Remove and discard bay leaf. Mash a small spoonful of peas against the pot and stir back in if a thicker broth is desired. Add salt after tasting the ham broth; simmer briefly if needed.
  5. Stir in parsley and divide into 8 servings, with some broth in each portion.

Nutrition

Calories: 250kcalCarbohydrates: 37gProtein: 18gFat: 5gFiber: 6.3g

Video

Notes

Contains pork; packaged broth may contain additional allergens. Simmer time depends on pea age and soaking; use tenderness, not the clock alone. Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below; use within 3–4 days and reheat to 165°F (74°C). Estimated nutrition is per one-eighth of the pot, excluding rice, greens or cornbread. Approximate ingredient calculation: dried peas 1525 kcal, ham 245 kcal, oil 120 kcal, onion/garlic 75 kcal and broth/seasonings 40 kcal; about 2005 kcal ÷ 8. Estimated US$6.50 uses $2 peas + $2 ham + $1.50 broth + $1 onion, garlic, oil and seasoning portions; store prices vary. Video by Smokin’ & Grillin with AB demonstrates a Southern ham-seasoned pot; this version uses diced fully cooked ham and smoked paprika rather than a ham bone and Cajun seasoning.

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