This dish is simple, hearty, and full of Southern charm. It simmers low and slow until the beans are creamy and the pork adds a perfect touch of flavor. It’s an ideal side for New Year’s Day traditions or a comforting weeknight meal.
Ingredients
- 1 pound dried black-eyed peas, sorted and rinsed
- 2 tablespoons olive oil
- 2 ounces salt pork belly or bacon, diced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 smoked ham hocks
- 6 cups water or chicken broth
- 2 bay leaves
- 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
Heat the oil
Warm olive oil in a large pot over medium heat. Add diced salt pork or bacon and cook until it starts to brown and render its fat.
Sauté aromatics
Add chopped onion and minced garlic. Cook until the onion softens, about 3 to 4 minutes.
Add peas and pork
Stir in the black-eyed peas and smoked ham hocks.
Add liquid and seasonings
Pour in water or chicken broth. Add the bay leaves, thyme leaves, and red pepper flakes if you want a slight kick.
Simmer gently
Bring to a gentle boil, then reduce heat so it simmers lightly. Cook uncovered for about 1 hour, or until the peas are tender and creamy. Stir occasionally and add more liquid if needed.
Season and serve
Remove the bay leaves and ham hocks. If you like, shred some meat from the hocks and stir it back in. Season with salt and pepper as needed. Serve warm with crusty bread or cornbread on the side.