Emeril's Stewed Black Eyed Peas

Dive into the soulful flavors of "Emeril's Stewed Black-Eyed Peas," a comforting Southern classic infused with smoky, savory goodness. This hearty dish begins with tender black-eyed peas simmered to perfection in a richly seasoned broth of chicken stock, aromatic vegetables, and a meaty ham hock. The mélange of smoky paprika, fragrant thyme, and a touch of cayenne adds depth, while crispy bacon bits and a medley of fresh garnishes, like green onions and parsley, elevate the dish with layers of texture and brightness. Ideal as a cozy main or a flavorful side, this recipe is a must-try centerpiece for New Year's Day traditions or any day you're craving home-cooked warmth. Plus, it’s simple enough to prep and slow-cook, making it perfect for both novice and seasoned cooks alike!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 1 pound dried black-eyed peas
• 4 ounces bacon, diced
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 medium green bell pepper, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1 ham hock
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 stalks green onions, sliced (for garnish)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Rinse the dried black-eyed peas under cold water and pick out any debris or damaged peas. Place the peas in a large bowl and cover with water. Let soak for at least 6 hours or overnight. Drain and rinse before cooking.

Step 2

In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy and the fat has rendered, about 5-7 minutes. Remove the bacon pieces with a slotted spoon and set aside, leaving the bacon fat in the pot.

Step 3

Add the diced onion, celery, and green bell pepper to the pot. Sauté in the bacon fat over medium heat until they’ve softened, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 5

Pour in the chicken broth and stir to deglaze the bottom of the pot, scraping up any browned bits.

Step 6

Add the drained black-eyed peas, ham hock, bay leaf, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper to the pot. Stir to combine.

Step 7

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the peas are tender. Stir occasionally and add more broth or water if needed to keep the peas submerged.

Step 8

Once the peas are tender, taste and adjust seasoning as needed. Remove and discard the bay leaf and ham hock (you can shred any meat left on the ham hock and add it back to the pot, if desired).

Step 9

Serve the stewed black-eyed peas warm, garnished with sliced green onions, chopped parsley, and the reserved crispy bacon pieces.

Nutrition Facts

Serving size	(2758.4g)

Amount per serving	% Daily Value*
Calories	1866.6

Total Fat 97.9g	0%
Saturated Fat 26.9g	0%
Polyunsaturated Fat 12.8g
Cholesterol 194.7mg	0%
Sodium 9770.7mg	0%
Total Carbohydrate 129.8g	0%
Dietary Fiber 38.0g	0%
Total Sugars 31.0g
Protein 119.3g	0%

Vitamin D 0IU	0%
Calcium 454.2mg	0%
Iron 19.0mg	0%
Potassium 4533.7mg	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: 46.9%

Protein: 25.4%

Carbs: 27.7%