Black Eyed Peas Like Maw Maw's

Transport your kitchen to the heart of Southern comfort with "Black Eyed Peas Like Maw Maw's," a soul-warming classic packed with rich, smoky flavor. This wholesome recipe starts with tender black-eyed peas simmered to perfection alongside a savory smoked ham hock or turkey leg, creating a broth infused with layers of taste. Aromatics like onion, garlic, celery, and bell pepper build a Cajun-inspired base, while dried thyme, cayenne, and a touch of bay leaf elevate the seasoning to an undeniably comforting level. Perfect for Sunday gatherings or any cozy meal, this dish cooks low and slow, ensuring melt-in-your-mouth peas and deeply satisfying flavors. Serve it over fluffy white rice, sprinkle on fresh parsley, and enjoy a traditional Southern favorite that celebrates heritage and home-cooked goodness. Keywords: Southern black-eyed peas, smoked ham hock recipe, comfort food, soul food recipes, Cajun black-eyed peas.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 1 pound Dry black-eyed peas
• 1 piece Smoked ham hock or turkey leg
• 1 medium, diced Yellow onion
• 4 minced Garlic cloves
• 2 medium, diced Celery stalks
• 1 medium, diced Green bell pepper
• 2 tablespoons Olive oil or bacon grease
• 6 cups Chicken or vegetable broth
• 1 Bay leaf
• 1 teaspoon Dried thyme
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons, chopped (for garnish) Fresh parsley
• 3 cups Cooked white rice (optional)

Directions

Step 1

1. Sort and rinse the dry black-eyed peas to remove any debris or damaged peas. Then soak them in water overnight, or for at least 8 hours. Drain and set aside.

Step 2

2. In a large pot or Dutch oven, heat the olive oil or bacon grease over medium heat.

Step 3

3. Add the diced onion, garlic, celery, and green bell pepper to the pot. Sauté for 5-6 minutes, or until the vegetables are softened and fragrant.

Step 4

4. Add the smoked ham hock (or turkey leg) to the pot, along with the drained black-eyed peas, chicken or vegetable broth, and bay leaf.

Step 5

5. Stir in the dried thyme, cayenne pepper, salt, and black pepper. Mix well to combine all the flavors.

Step 6

6. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a lid and let the peas simmer for 1.5 to 2 hours, or until they are tender.

Step 7

7. Check the pot occasionally and stir to ensure the peas aren’t sticking to the bottom. Add additional water or broth if needed to maintain the desired consistency.

Step 8

8. Once the peas are tender, taste the broth and adjust the seasoning with more salt or pepper if necessary.

Step 9

9. Remove the ham hock (or turkey leg) from the pot. Shred the meat off the bone and stir it back into the peas for added flavor.

Step 10

10. Serve the black-eyed peas warm, garnished with fresh parsley. They can be enjoyed on their own or ladled over cooked white rice for a complete meal.

Nutrition Facts

Serving size	(3534.5g)

Amount per serving	% Daily Value*
Calories	3194.5

Total Fat 59.9g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 119mg	0%
Sodium 10140.9mg	0%
Total Carbohydrate 487.5g	0%
Dietary Fiber 64.5g	0%
Total Sugars 36.2g
Protein 178.3g	0%

Vitamin D 0IU	0%
Calcium 1000.9mg	0%
Iron 27.3mg	0%
Potassium 7967.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.8%

Protein: 22.3%

Carbs: 60.9%