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juneteenth black eyed peas

Traditional Juneteenth Black Eyed Peas

A hearty, flavorful, and incredibly versatile dish that honors tradition while delivering a truly delicious, smoky, and comforting meal. Perfect for a festive Juneteenth gathering or a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish, Side Dish, Stew
Cuisine: Soul Food, Southern
Ingredients Equipment Method Notes

Ingredients
  

The Core Ingredients
  • 1 pound dried black eyed peas Rinsed and sorted. Soaking is optional but recommended.
  • 6 cups chicken or vegetable broth
  • 4 ounces smoked turkey or ham hock Optional, for extra flavor.
Aromatics and Seasoning
  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 2 celery stalks chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for a kick
  • Salt and freshly ground black pepper to taste
Garnish and Serving
  • Fresh parsley chopped, for garnish
  • Hot sauce for serving (optional)

Equipment

  • Large Pot or Dutch Oven
  • Large Skillet

Method
 

  1. Initial Simmer: Rinse the black eyed peas. In a large pot or Dutch oven, combine the peas and broth. Bring to a boil, then reduce heat, cover, and simmer for **30 minutes**.
    1 pound dried black eyed peas, 6 cups chicken or vegetable broth
  2. Sauté Aromatics: While the peas simmer, heat the olive oil in a separate large skillet over medium heat. Add the chopped onion, celery, and green bell pepper. Sauté for 5-7 minutes until softened.
    1 tablespoon olive oil, 1 large yellow onion, 2 celery stalks, 1 green bell pepper
  3. Add Spices: Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant.
    3 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
  4. Combine and Final Simmer: If using, add the smoked turkey or ham hock (or both) to the peas. Pour the entire sautéed vegetable mixture into the pot with the peas. Continue to simmer, covered, for another **45-60 minutes**, or until the peas are tender. Stir occasionally.
    4 ounces smoked turkey or ham hock
  5. Finish and Serve: Remove the ham hock/turkey; shred the meat and return it to the pot. Season generously with salt and black pepper to taste. Serve hot, garnished with fresh parsley and hot sauce if desired.
    4 ounces smoked turkey or ham hock, Salt and freshly ground black pepper, Fresh parsley, Hot sauce

Notes

Expert Tip: Don't skimp on the smoked meat – whether it's ham hock or smoked turkey, that smoky depth is essential for an authentic Southern flavor profile.
A slow simmer is key; don't rush the cooking process, as it allows the flavors to meld beautifully.