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Be Real Black Black Eye Peas

Tender black-eyed peas simmered to perfection, with each bite bursting with rich, earthy flavor. Cooked low and slow, they soak up a blend of savory spices, creating a soulful comfort you can almost taste. Paired with a hint of smoky bacon and a dash of heat, these peas wrap you in warmth, like a big hug from the inside. Whether served on a bed of rice or just as they are, each spoonful feels like a celebration of good food and even better company.

Lions Den Lounge...Soulful/Real

10/30/20252 min read

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a man riding a skateboard down the side of a ramp

Prep Time: 15 minutes
Cook Time: 45-60 minutes
Total Time: 1 hour 15 minutes
Serves: 4-6

Ingredients:

  • 1 ½ cups dried black-eyed peas (or 3 cans of cooked black-eyed peas, drained and rinsed)

  • 1 tablespoon olive oil (or bacon drippings, for a more traditional flavor)

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 celery stalk, chopped (optional)

  • 1 medium carrot, chopped (optional)

  • 1 bay leaf

  • 1 smoked ham hock (or 2 slices of smoked bacon, chopped)

  • 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)

  • ½ teaspoon salt (or more to taste)

  • ½ teaspoon black pepper

  • 1 teaspoon paprika (optional, for extra flavor)

  • ½ teaspoon dried thyme (optional)

  • 1 tablespoon hot sauce (optional, for a kick)

  • Fresh parsley or green onions for garnish (optional)

Directions:

  1. Prep the peas (if using dried):

    • Rinse the dried black-eyed peas under cold water. Pick through them to remove any debris or damaged peas.

    • Optional: Soak the peas in water for at least 4 hours or overnight to reduce cooking time, but you can also cook them directly without soaking.

  2. Cook the base:

    • In a large pot, heat the olive oil (or bacon drippings) over medium heat.

    • Add the chopped onion and cook for about 5 minutes, or until softened.

    • Add the garlic, celery, and carrot (if using), and cook for another 2-3 minutes until fragrant and tender.

  3. Add the peas and liquid:

    • Add the dried or canned black-eyed peas to the pot.

    • Pour in the chicken broth and add the bay leaf, smoked ham hock (or chopped bacon), salt, pepper, paprika, and thyme.

    • Stir well to combine.

  4. Simmer:

    • Bring the mixture to a boil, then reduce the heat to low and cover the pot.

    • Let the peas simmer for 45 minutes to 1 hour if using dried peas (or 20-30 minutes if using canned peas), stirring occasionally. The peas should be tender but not mushy.

    • If the peas are too thick or the liquid is evaporating too quickly, you can add a little extra broth or water to maintain a nice, soupy consistency.

  5. Finishing touches:

    • Taste and adjust the seasoning, adding more salt, pepper, or hot sauce if desired.

    • If using a ham hock, remove it from the pot and shred any meat off the bone. Return the meat to the pot and discard the bone.

  6. Serve:

    • Ladle the peas into bowls and garnish with fresh parsley or green onions if desired.

    • Serve hot with cornbread or over rice for a complete meal.

Notes:

  • If you want to make it vegetarian, simply omit the ham hock and use vegetable broth. You can add a tablespoon of liquid smoke for a smoky flavor.

  • Feel free to adjust the spice level by adding more hot sauce or even some red pepper flakes.

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