Black Eyed Peas Recipe

Black Eyed Peas Recipe

Photos of Black Eyed Peas Recipe

How To Make Black Eyed Peas

This black eyed peas recipe is a comforting stew that’s enriched with smoked ham hock and loads of tomatoes, celery, bacon, and various herbs and spices.

Preparation: 20 minutes
Cooking: 2 hours
Soak Time: 8 hours
Total: 10 hours 20 minutes



  • 1meaty ham hock,smoked
  • 6cupswater,or low sodium chicken broth
  • 1bay leaf
  • ½tspthyme
  • 6Bacon,slices
  • 1onion,diced
  • 2celery ribs,diced
  • 2garlic cloves,minced
  • 1green bell pepper,diced
  • 1lbblack eyed peas,dry
  • 10oztomatoes with chilis,diced (canned)


  1. Rinse black eyed peas and remove any debris. Place in a bowl/pot and soak for 8 hours or overnight.

  2. In a large pot, combine ham hock, chicken broth, bay leaf and thyme. Bring to a boil over medium high heat. Reduce heat to a simmer and cover for 60 to 80 minutes.

  3. Meanwhile, in a frying pan, cook bacon until crisp. Remove bacon and set aside. Cook onion, celery and garlic in bacon grease until slightly tender.

  4. Add onion mixture, black eyed peas and green bell pepper to the pot and simmer an additional 45 to 65 minutes or until black eyed peas are tender. Skim off any foam.

  5. Remove ham hock and cut off any meat from the bone. Add meat back to the pot with the canned tomatoes (undrained), salt and pepper to taste.

  6. Simmer uncovered for an additional 20 minutes or until black eyed peas reach desired consistency.

  7. Discard bay leaf, stir in bacon and season with salt and pepper if needed. Serve over rice with greens.


  • Calories: 260.49kcal
  • Fat: 14.55g
  • Saturated Fat: 4.78g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 6.25g
  • Polyunsaturated Fat: 2.32g
  • Carbohydrates: 15.31g
  • Fiber: 3.98g
  • Sugar: 4.04g
  • Protein: 17.39g
  • Cholesterol: 48.90mg
  • Sodium: 626.41mg
  • Calcium: 96.03mg
  • Potassium: 641.34mg
  • Iron: 1.49mg
  • Vitamin A: 46.82µg
  • Vitamin C: 19.77mg
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