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spicy black eyed peas

Spicy Black Eyed Peas

A fiery and flavorful take on a Southern classic, these spicy black eyed peas are packed with smoky ham, vibrant vegetables, and a kick that will wake up your taste buds. Perfect as a side dish or a hearty main, they're a delicious way to bring good luck all year round!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Black Eyed Peas
  • 1 pound dried black eyed peas rinsed and soaked overnight (or quick-soaked)
  • 6 cups chicken or vegetable broth
  • 1/2 pound smoked ham hock or diced ham or thick-cut bacon, diced
  • 1 large onion diced
  • 2 stalks celery diced
  • 1 large bell pepper any color, diced
  • 3 cloves garlic minced
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper or more, to taste
  • 1 teaspoon dried thyme
  • 1 bay leaf bay leaf
  • 2 tablespoons apple cider vinegar (optional, for brightness at the end)
  • to taste Salt and freshly ground black pepper
  • as needed Lard or olive oil
For Serving (Optional)
  • Hot sauce
  • Chopped fresh parsley or green onions

Equipment

  • Large Pot
  • Cutting Board
  • Sharp Knife

Method
 

  1. If using dried black eyed peas, ensure they are soaked overnight or quick-soaked according to package directions. Drain and rinse thoroughly. In a large pot or Dutch oven, heat a tablespoon of lard or olive oil over medium-high heat. If using ham hock or diced ham, add it to the pot and cook until lightly browned. If using bacon, cook until crispy, then remove with a slotted spoon, leaving the rendered fat in the pot. Reserve crispy bacon for garnish later.
  2. Add the diced onion, celery, and bell pepper to the pot. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the smoked paprika, cayenne pepper, and dried thyme. Cook for 30 seconds, stirring constantly, until aromatic.
  3. Add the drained black eyed peas, chicken or vegetable broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the peas are tender. Stir occasionally to prevent sticking. If the liquid evaporates too much, add a little more broth or water.
  4. Once the peas are tender, remove the bay leaf. If using a ham hock, carefully remove it, let it cool slightly, then shred any meat from the bone and return it to the pot. Stir in the apple cider vinegar (if using) for a touch of brightness. Season with salt and freshly ground black pepper to taste. Serve hot, garnished with fresh parsley, green onions, and reserved crispy bacon (if used). A dash of your favorite hot sauce is highly recommended!

Notes

For an extra layer of flavor, consider adding a pinch of red pepper flakes along with the cayenne. If you like a thicker consistency, you can mash a small portion of the peas against the side of the pot with a spoon. These spicy black eyed peas are even better the next day as the flavors meld!