Southern Black Eyed Peas (Creamy, Ham Bone or Bacon)

Best Black Eyed Peas Recipe in ~1 hour, easy stovetop, smoky-satisfying, side dish or cozy bowl.

Tender peas in a rich, smoky broth with ham-bone depth and a silky, “creamy Southern” finish.

Why You’ll Love It

• Creamy Southern Black Eyed Peas texture—brothy-silky with tender peas (mash a few at the end for extra creaminess).
• How To Cook Black Eyed Peas made simple—no-fuss stovetop with slow cooker, Instant Pot, and oven options.
• Ham bone or bacon for classic Black Eyed Peas Southern flavor (smoked turkey works, too).
• Serves as Black Eyed Peas Side Dishes or a full meal over rice/cornbread.
• Scales easily and freezes beautifully for New Year’s or weeknights.

Make It a Meal (internal links, naturally embedded)

Round out the table with ultra-fluffy easy mashed potatoes, keep the comfort vibe going with hearty crockpot beef stew, or pivot to a kid-friendly plate like one-pot cheeseburger macaroni.

Ingredients — notes only

Peas & Proteins

• Dried black-eyed peas (1 lb/≈2 cups), sorted & rinsed.
• Smoked ham bone/ham hock (deep smoky broth) or chopped bacon; smoked turkey leg = great alternative.

Aromatics & Seasoning

• Onion, celery, bell pepper (Southern “trinity”), garlic.
• Bay leaf, thyme, smoked paprika, black pepper; cayenne or hot sauce for heat.
• Low-sodium chicken broth (or veggie broth/water + bouillon), kosher salt to taste.

Creamy Finish (optional)

• Butter and/or a splash of evaporated milk or cream; or simply mash 1 cup of peas into the pot.

Brighten

• Apple cider vinegar or lemon at the end to lift the flavor.

Step-by-Step (Stovetop, ~1 hour)

1. Rinse & sort peas; discard debris. Optional soak: 8–12 hrs, or quick-soak by boiling 2 min, then rest 1 hr.
2. Brown flavor (5 min): In a Dutch oven, cook bacon until crisp or sear ham hock in 1 Tbsp oil; remove and reserve.
3. Sauté (4–5 min): Soften onion, celery, bell pepper; add garlic 30 sec.
4. Simmer (45–60 min): Add peas, ham bone/bacon, 6 cups broth, bay leaf, thyme, smoked paprika, pepper. Bring to a boil, then simmer covered until peas are tender but not blown out.
5. Season & shred: Remove ham bone; pull off meat and stir back in. Salt to taste.
6. Make it creamy (2 min): Mash 1 cup peas against the pot or stir in 2 Tbsp butter and ¼ cup evaporated milk/cream.
7. Finish: Splash 1–2 tsp vinegar or hot sauce. Adjust thickness with a little broth or a short uncovered simmer.
8. Serve: Ladle over rice/cornbread; top with green onion and more hot sauce.

Doneness cues: Peas are soft to the bite with intact skins; broth looks lightly thickened and glossy.

Pro Tips

• Salt late. Acidic/salty broth can slow softening; season generously near the end.
• Keep it creamy, not mushy. When peas are just tender, turn heat low and finish gently.
• No ham bone? Use 6–8 oz bacon or smoked turkey; add ½ tsp liquid smoke only if needed.
• Batch & freeze. Cools and reheats like a champ—great for New Year’s Day.
• Vinegar matters. A teaspoon transforms the whole pot; add at the end.

Variations

• Black Eyed Peas Recipe With Ham Bone: as written, with a meaty ham bone or hock.
• Creamy Black Eyed Peas: mash more peas and add ½ cup evaporated milk + 1–2 Tbsp butter.
• Mexican Black Eyed Peas Recipe: add 1 tsp cumin + 1 tsp chili powder, a can fire-roasted tomatoes, finish with lime/cilantro.
• Vegetarian: skip meat; add 1 Tbsp white miso or soy sauce + extra smoked paprika.
• Hoppin’ John: serve over rice with collard greens and hot sauce.

How to Serve

Spoon into bowls with rice or cornbread, collards on the side, and hot sauce. For Black Eyed Peas Side Dishes, keep the broth a bit thicker and garnish with green onions.

Make Ahead & Storage

• Fridge: 4 days in airtight container.
• Freeze: Up to 3 months (leave a little headspace). Thaw overnight.
• Reheat: Simmer gently; thin with broth/water and re-adjust salt.

FAQs

Do I need to soak the peas?
No. Soaking shortens cook time and can help even softening, but unsoaked peas still cook on the stovetop (≈60–75 min) or Instant Pot (see below).

Can I use canned peas?
Yes—drain/rinse; simmer only 15–20 min with aromatics so they don’t fall apart.

Ham hock vs ham bone?
Both work. Hock gives smoke and collagen; a leftover bone adds meaty bits. Use what you have.

How do I make it extra creamy?
Mash 1–2 cups of cooked peas into the pot and stir in evaporated milk or butter off heat.

Simple Nutrition (estimate, per 1 cup)

Calories	Carbs	Protein	Fat	Fiber	Sodium
250	34g	15g	6g	8g	620mg
Estimates only; varies with broth, meat, and salt.