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Black-Eyed Peas in a red pot

Black-Eyed Peas Recipe

Black-Eyed Peas are a classic Southern recipe made with a smoked pork and a rich, flavorful broth. Cooked low and slow and is very delicious!
Course: Dinner
Cuisine: American
Keyword: cowpeas, southern black eyed peas
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 360kcal
Author: Sandy


  • 6-quart Dutch Oven (or soup pot)


  • Leftover Meaty Ham Bone (or smoked turkey wings or ham hocks)
  • 6 cups Low Sodium Chicken Broth (or water)
  • 3 slices Smoky Bacon (optional)
  • 1 pound Black-Eyed Peas, sorted and rinsed
  • 1 large Yellow Onion, chopped
  • 2 Bay Leaves
  • 5 cloves Garlic, minced
  • 1 sprig Fresh Rosemary (or ½ teaspoon dried)
  • 2 sprigs Fresh Thyme Leaves (or ½ teaspoon dried leaves, not ground)
  • 2 teaspoons Smoked Paprika
  • 1 Tablespoon Balsamic Vinegar
  • Salt & Pepper to taste
  • Hot Sauce for Garnish (optional)


  • To the pot, add the ham bone (or turkey wings), broth, bacon, black-eyed peas, onion, bay leaves, garlic, rosemary, thyme, and smoked paprika to the pot.
  • Bring to a boil, then reduce heat to a low simmer. Cover the pot, leaving a small opening for steam to escape, and cook for 1 hour. Check the black-eyed peas to see if they are done. If not, cook longer until they are done.
  • When the black-eyed peas are done, remove the ham bone and take any meat off of the bone and add it back into the pot. Remove the bay leaves and discard them.
  • Taste and add balsamic vinegar, salt and pepper, if desired.
  • Garnish with hot sauce, if desired.


To Store:
In the fridge in an air-tight container up to 4 days.
Freeze in portion sizes in an air-tight container or freezer zip-closure baggies. Store up to 3 months.


Calories: 360kcal