Classic New Years Black-Eyed Peas (Printable)

Tender black-eyed peas with smoked pork, aromatic vegetables, and Creole spices for a soulful Southern New Years 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 & 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

# How to make it:

01 - In a large bowl, cover black-eyed peas with water and soak overnight. Drain and rinse before using. For quick soaking, cover peas with boiling water, let sit for 1 hour, then drain.
02 - In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add onion, celery, and bell pepper. Sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in 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 pork is falling off the bone.
06 - Remove pork neck bones. Shred any meat from the bones and return it to the pot. Discard bones and excess fat.
07 - Season with salt to taste. Remove bay leaf.
08 - Serve hot, garnished with fresh parsley and hot sauce if desired. Traditionally serve over rice or with cornbread.

# Recipe Expert Tips:

01 -
  • It's genuinely foolproof once you understand that smoked pork does most of the heavy lifting for flavor, so even a nervous cook gets restaurant-quality results.
  • The recipe feeds a crowd without requiring you to spend hours tending the pot, leaving you free to handle everything else on a busy day.
  • There's a magic that happens when these humble ingredients sit together for ninety minutes—the peas absorb every ounce of that smoky richness.
02 -
  • Skipping the soak or rushing it results in unevenly cooked peas that are mushy on the outside and hard inside, so those overnight hours are non-negotiable.
  • The smoked pork creates fat that rises to the top while cooking; skim some of it off if you prefer a lighter dish, but leaving some adds incredible flavor and traditional richness.
  • Black-eyed peas continue to absorb liquid as they sit, so if you're making this ahead, you might need to add water when reheating to reach your preferred consistency.
03 -
  • Use a Dutch oven if you have one because it holds heat evenly and allows for gentle, consistent simmering that prevents burning on the bottom.
  • Save the smoked pork bones to make broth later; they have more flavor left in them than you'd expect and create something silky and rich.
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