Classic New Years Black-Eyed Peas (Printer View)

Tender peas with smoked pork and Creole spices bring Southern New Year tradition.

# What you'll need:

→ Legumes

01 - 1 pound dried black-eyed peas, rinsed and sorted

→ Smoked Meat

02 - 1.5 pounds smoked pork neck bones or smoked ham hocks

→ Aromatics

03 - 1 large onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1 celery stalk, diced
06 - 1 green bell pepper, diced

→ Liquids

07 - 7 cups water or low-sodium chicken broth

→ Spices and Seasonings

08 - 1.5 teaspoons Creole seasoning or Cajun seasoning
09 - 1 bay leaf
10 - 0.5 teaspoon dried thyme
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon black pepper
13 - 1 teaspoon salt, or to taste

→ Optional Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Hot sauce for serving

# Method:

01 - In a large bowl, cover the black-eyed peas with water and soak overnight. Drain and rinse before using. Alternatively, for quick soaking, cover peas with boiling water, let sit for 1 hour, then drain.
02 - In a large Dutch oven or heavy-bottomed pot, heat a splash of oil over medium heat. Add the onion, celery, and bell pepper. Sauté for 5 minutes until vegetables are softened.
03 - Add the minced garlic and cook for 1 minute until fragrant.
04 - Stir in the smoked pork neck bones, drained black-eyed peas, water or broth, Creole seasoning, bay leaf, thyme, smoked paprika, and black pepper.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until peas are tender and the pork is falling off the bone.
06 - Remove the pork neck bones from the pot. Shred any meat from the bones and return it to the pot. Discard bones and excess fat.
07 - Season with salt to taste and remove the bay leaf. Serve hot, garnished with fresh parsley and hot sauce if desired.

# Expert Advice:

01 -
  • This dish transforms humble pantry staples into something so deeply comforting that one bowl becomes two without you noticing.
  • The smoked pork does all the heavy lifting flavor-wise, so you get restaurant-quality results with minimal fuss and maximum payoff.
  • It's naturally gluten-free and tastes even better the next day when all those Creole spices have had time to settle into the peas like old friends catching up.
02 -
  • If your peas taste gritty or chalky, you likely didn't soak them long enough, so that overnight soak isn't laziness, it's insurance against a disappointing texture.
  • Don't discard the cooking liquid even if some peas break down, because that slight thickening is exactly what makes this dish so satisfying and is never a mistake.
  • Smoked paprika makes all the difference, not just for flavor but for that visual hint of color that makes the dish look more intentional than it actually is.
03 -
  • Taste the broth before you add salt, because smoked pork and many broths carry their own saltiness that builds as the pot simmers, so you might need less than you'd expect.
  • If your peas are cooking faster or slower than expected, that's normal and depends on how old they are and how soft your water is, so cook to the texture you want rather than the clock.
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