SOULFOOD BLACK EYED PEAS

SOULFOOD BLACK EYED PEAS

Savory, smoky, slow-simmered black-eyed peas—the kind you find in true Southern kitchens. Tender beans, rich broth (“pot likker”), aromatics, and deep smoky flavor from ham hocks or turkey. Comforting, soulful, and absolutely essential with cornbread.

⭐ Why These Are Authentic Southern-Style

• Slow simmered in a rich, smoky stock

• Built with the Holy Trinity (onion, celery, bell pepper)

• Seasoned with soul food classics: garlic, bay leaf, paprika, cayenne

• Broth thickened naturally by long cooking

• Perfect with cornbread, rice, or collard greens

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🥘 Ingredients (Serves 6–8)

Beans & Meat

• 1 lb dried black-eyed peas, rinsed

• 1 smoked ham hock or 2 smoked turkey wings/drumsticks

• 6 cups chicken broth (or water + bouillon)

Vegetables (Holy Trinity)

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

Seasonings

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• ½–1 tsp cayenne (optional)

• 1 bay leaf

• Salt to taste

Finish

• 1–2 tbsp hot sauce

• Fresh parsley or green onion (optional)

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🔥 Instructions

1. Rinse the peas

Pick through the peas to remove damaged ones.
Soaking is optional—not required for black-eyed peas, but soaking 2–3 hours can shorten cooking time.

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2. Build the flavor base

In a large pot:

1. Add a small splash of oil.

2. Sauté onion, celery, and bell pepper until softened.

3. Add garlic and cook 1 minute more.

This creates the deep soul-food foundation.

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3. Add peas, meat, and liquids

Add:

• black-eyed peas

• ham hock or turkey

• broth

• paprika, garlic powder, onion powder, cayenne, pepper, bay leaf

Bring to a boil.

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4. Slow simmer

Reduce to low heat, cover, and simmer:

⏱️ 1.5–2 hours, stirring occasionally
OR until peas are tender and broth thickens.

Add water as needed if it reduces too quickly.

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5. Adjust the seasoning

When peas are soft:

• Remove the ham hock/turkey and shred the meat

• Return meat to the pot

• Taste and add salt

• Add a few splashes of hot sauce for depth

Broth should be savory, smoky, and slightly thick.

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🍽️ How to Serve

Soul Food black-eyed peas belong with:

• Skillet cornbread or cornbread muffins

• Steamed white rice

• Collard greens

• Fried catfish

• Smothered pork chops

• Hot sauce on the side

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🔥 Chef Tips for Maximum Soul

• Don’t fear smoke: smoked turkey gives a cleaner, deeper flavor than ham hock.

• Let it rest: Peas taste even better after 30 minutes off the heat.

• Use broth, not water: this makes the pot likker richer.

• Add ½ tbsp sugar (optional)—old Southern trick to round flavors.

• Mash a handful of peas at the end to thicken the pot naturally.

OTHER RECIPES

SOULFOOD INGREDIENTS:

• 1 pound black-eyed peas -- dried
• 1 piece skin from a smoked ham or
• 2 ounces slab bacon -- diced
• 1/4 cup pork rib drippings or fried chicken drippings
• or bacon drippings
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 1/2 teaspoon sugar

SOULFOOD INSTRUCTIONS 

1) Pick over the peas to remove stones and dirt. Rinse the peas well and soak them in cold water for 20 minutes. Drain well.

2) Combine the peas and the remaining ingredients in a large pot. Pour in enough cold water to cover the peas by 1 inch. Heat to simmering and cook, covered, until the peas are tender but not mushy, about 1 1/2 hours. Keep an eye on the peas while they are cooking and add more water to keep them covered if necessary. Cool. Enjoy the SOULFOOD BLACK EYED PEAS !!!

SOULFOOD BLACK EYED PEAS VIDEO :