1700s-present - West African cooks, enslaved Africans, and Gullah Geechee communities shaping Southern pea dishes

Black-Eyed Peas

Name: Black-Eyed Peas
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 pound dried black-eyed peas, soaked overnight; 1 tablespoon neutral oil; 1 onion, chopped; 2 cloves garlic, minced; 1 smoked ham hock or 4 ounces smoked turkey, optional; 1 bay leaf; 6 cups water or broth; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1 tablespoon cider vinegar or hot sauce, optional

Black-eyed peas carry West African, Southern, and Gullah Geechee food history. They became a New Year good-luck dish across the South, especially when served with greens, cornbread, or rice as Hoppin John.

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Difficulty

Easy

Prep time

15 minutes plus soaking

Cook time

1 hour 30 minutes

Total time

1 hour 45 minutes plus soaking

Servings

6 servings

Region

American South and Gullah Geechee communities

Era introduced

1700s-present

Introduced by

West African cooks, enslaved Africans, and Gullah Geechee communities shaping Southern pea dishes

Recipe tools

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The Story

Black-eyed peas are central to several Southern food stories. Cowpeas and related field peas came through African diasporic foodways and became staples in Southern fields and kitchens. In the Lowcountry, rice-and-pea dishes shaped Hoppin John; across the South, black-eyed peas became a New Year symbol of luck and prosperity. This version keeps the pea pot simple and lets cooks serve it with rice, greens, or cornbread.

Ingredients

1 pound dried black-eyed peas, soaked overnight
1 tablespoon neutral oil
1 onion, chopped
2 cloves garlic, minced
1 smoked ham hock or 4 ounces smoked turkey, optional
1 bay leaf
6 cups water or broth
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon cider vinegar or hot sauce, optional

Equipment

Large pot
Skillet
Smoker
Cutting board
Chef's knife
Measuring cups and spoons

Directions

Drain soaked peas.
Heat oil in a pot and cook onion until softened.
Stir in garlic for 30 seconds.
Add peas, smoked pork or turkey if using, bay leaf, water or broth, salt, and pepper.
Bring to a boil, then reduce to a simmer.
Cook until peas are tender, 60 to 90 minutes.
Remove bay leaf and ham hock.
Chop any meat and return it to the pot.
Season with vinegar or hot sauce if desired.
Serve with rice, greens, or cornbread.