Southern Black-Eyed Peas (Stovetop, Dried Peas)

Two bowls of black-eyed-peas and a piece of cornbread.

4.91 from 11 votes

Southern Black-Eyed Peas (Stovetop, Dried Peas)

A classic Southern black-eyed peas recipe made on the stovetop using dried peas. Simple ingredients, rich flavor, and a traditional New Year’s Day dish believed to bring good luck and prosperity.

Prep Time10

Cook Time1

Rehydrating8

Total Time9 10

Course: Main Dish, Side Dish

Cuisine: American, Southern

Servings: servings

Calories: 136kcal

Author: Sharon Rigsby

Ingredients

1 pound dried black-eyed peas, about 2 cups
3 cups chicken stock
1 ham hock or ham shank, Can substitute leftover ham, a ham bone, or smoked turkey.
1 tablespoon olive oil
1 sweet onion, medium, chopped
2 tablespoons red wine vinegar
4 cloves garlic, finely minced
1 pinch crushed red pepper flakes
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Rehydrate peas using the quick soak method or overnight soak method. Drain and rinse.
Add the olive oil to a large pot or dutch oven over medium-high heat. Add the chopped onions and ham hock and saute until the onions are tender. This should take about four to five minutes. Add the garlic and saute for about one minute.
Add the peas, chicken stock, red wine vinegar, and crushed red pepper flakes. Bring to a boil and reduce the heat to low. Cover the pot and let the mixture simmer for 45-60 minutes.
Season with salt and pepper and serve immediately. If desired, garnish with parsley, thyme, or chives.

Notes

Before you begin cooking with the dried peas, you need to rehydrate them using one of two methods:

Overnight Soak Method (Optional)
Place the dried black-eyed peas in a large bowl or pot and cover with several inches of water. Let them soak for 6–8 hours or overnight. The peas do not need to be refrigerated. Once soaked, drain and rinse them thoroughly with fresh water. They’re now ready to cook.
Quick-Soak Method (Recommended)
If you’re short on time, the quick-soak method works beautifully. Add the dried black-eyed peas to a medium saucepan and cover with water. Bring to a rapid boil over medium-high heat and boil for 2 minutes. Remove from the heat, cover, and let the peas sit for 1 hour. Drain and rinse well with fresh water before cooking.

For both methods, keep an eye on them and add more water if needed to keep them covered in fresh water while they rehydrate.

If you are lucky enough to have fresh peas, follow the directions as written, except do not hydrate them before cooking. They will also not take quite as long to cook.
To make this recipe in a Crock-Pot or slow cooker, saute the onions and garlic as directed, and when they are done, put them and the rest of the ingredients in your Crock-Pot or slow cooker. Cook on high for four hours or low for eight hours.
Leftovers can be stored covered in the refrigerator for up to four days. They can also be frozen in an airtight container for several months. Place them in a saucepan on the stove over medium-low heat to reheat. Feel free to add water or chicken stock if they get too thick.
This recipe can be made up to 48 hours ahead. Store covered in the refrigerator and reheat on the stove when ready to serve. They tend to thicken when refrigerated, so you may need to add more water or chicken stock to thin them out.

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