5 from 2 votes
Review Recipe

Black Eyed Peas Recipe

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 servings
Author Holly Nilsson
Course Main Course
Cuisine American
Tender ham and black eyed peas simmer in an easy broth!
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  • 1 meaty smoked ham hock
  • 6 cups water or low sodium chicken broth
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 6 slices bacon
  • 1 onion diced
  • 2 ribs celery diced
  • 2 cloves garlic minced
  • 1 green bell pepper diced
  • 1 pound black eyed peas dry
  • 10 oz diced tomatoes with chilis canned

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  1. Rinse black eyed peas and remove any debris. Place in a bowl/pot and soak 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 60-80 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 45-65 minutes or until black eyed peas are tender skimming off any foam.

  5. Remove ham hock and cut off any meat from the bone. Add meat back to the pot with canned tomatoes (undrained), salt and pepper to taste. Simmer uncovered an additional 20 minutes or until black eyed peas reach desired consistency.

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

Recipe Notes

Note: If using ham in place of ham hocks, there is no need to pre-cook the meat.
Nutrition Information
Calories: 204, Fat: 10g, Saturated Fat: 3g, Cholesterol: 28mg, Sodium: 166mg, Potassium: 363mg, Carbohydrates: 15g, Fiber: 4g, Sugar: 3g, Protein: 11g, Vitamin A: 105%, Vitamin C: 16.9%, Calcium: 40%, Iron: 2.2%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword black eyed peas