Mama Amanda's Black Eyed Peas

Cozy up to a bowl of Southern comfort with Mama Amanda's Black-Eyed Peas, a soul-warming dish packed with rich flavors and wholesome ingredients. This traditional recipe features tender black-eyed peas simmered to perfection with a smoky ham hock (or smoked turkey leg), aromatic vegetables like celery, onion, and carrot, and a medley of herbs and spices, including thyme, paprika, and a touch of cayenne for optional heat. Slow-cooked in a savory broth, this hearty one-pot wonder is both nourishing and satisfying, making it the ultimate comfort food for gatherings or weeknight dinners. Garnished with fresh parsley and best served with cornbread or over fluffy rice, this dish is a celebration of Southern tradition that’s easy to make and impossible to forget. Perfect for holidays, cozy weekends, or as a New Year’s good-luck meal, Mama Amanda's Black-Eyed Peas will have everyone coming back for seconds!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 pound dried black-eyed peas
• 1 ham hock (or smoked turkey leg)
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 large carrot, diced
• 3 garlic cloves, minced
• 2 bay leaves
• 0.5 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 6 cups chicken broth
• 2 cups water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Rinse the black-eyed peas in a colander under cold water, removing any debris or bad peas. Soak them overnight in a large bowl of water, or use the quick soak method by boiling them in water for 2 minutes and letting them sit off the heat for 1 hour. Drain and set aside.

Step 2

In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the diced onion, celery, and carrot, and sauté for 5-7 minutes until softened and slightly golden.

Step 3

Stir in the minced garlic, thyme, paprika, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are fragrant.

Step 4

Add the soaked and drained black-eyed peas to the pot along with the ham hock, bay leaves, chicken broth, and water. Stir to combine.

Step 5

Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 1/2 to 2 hours, or until the black-eyed peas are tender.

Step 6

Halfway through cooking, taste the broth and adjust the seasoning by adding salt and black pepper as needed. Remove the lid for the last 20 minutes of cooking to thicken the broth slightly, if desired.

Step 7

Once the black-eyed peas are fully cooked and the flavors have melded, remove the ham hock from the pot. Shred the meat off the bone, discarding any fat or gristle, and return the shredded meat to the pot.

Step 8

Remove and discard the bay leaves. Serve the black-eyed peas hot, garnished with fresh parsley. Pair with cornbread or rice for a complete meal.

Nutrition Facts

Serving size	(2896.0g)

Amount per serving	% Daily Value*
Calories	1459.7

Total Fat 76.0g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 15.5g
Cholesterol 60mg	0%
Sodium 7818.4mg	0%
Total Carbohydrate 122.5g	0%
Dietary Fiber 36.6g	0%
Total Sugars 28.6g
Protein 74.7g	0%

Vitamin D 0IU	0%
Calcium 430.8mg	0%
Iron 18.2mg	0%
Potassium 3688.9mg	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: 46.4%

Protein: 20.3%

Carbs: 33.3%