There’s just something about a big pot of Southern Style Black Eyed Peas that hits different. Maybe it’s the smoky neckbone, maybe it’s the perfect seasoning, or maybe it’s just the way it all comes together to make you feel right at home. Whatever it is, this dish is pure comfort food. Whether you’re making it for New Year’s Day or just because you’re craving something soul comforting, these black-eyed peas are gonna be Off the Chain !
Ingredients for Southern Style Black Eyed Peas:
- Dried Black-Eyed Peas – These peas are the heart of the dish. They absorb the rich flavors from the meat and seasonings, providing a creamy texture when cooked properly.
- Smoked Neckbone – Smoked neckbones are a quintessential ingredient in Southern cooking, adding a deep, smoky flavor to the broth that infuses the peas and elevates the overall dish. If you can’t find neckbones, you can substitute with smoked ham hocks or turkey necks.
- Onion, Bell Pepper, and Celery – This trio of aromatics is a staple in Southern cooking and forms the flavorful base of the dish.
- Garlic – Must have in almost every dish known to man. It’s the little ingredient that takes the flavor to the next level!
- Bay Leaves – These are used to infuse a subtle herbal note into the broth. You’ll remove them before serving, but they add flavor during the cooking process.
- Cajun Seasoning – For that signature Southern kick, Cajun or creole seasoning is a must. It brings a blend of heat, paprika, and spices that gives your beans flavor.
- Granulated Garlic – It’s always great to double up on garlic! Granulated garlic adds a deeper garlic flavor and enhances the overall seasoning profile.
- Herbes de Provence – A delightful mixture of dried herbs, such as thyme, rosemary, and oregano, that adds a lovely, herby flavor to the peas and balances the smokiness of the neckbones.
- Chicken Stock & Water – A combination of chicken stock and water serves as the cooking liquid for the peas, making the dish flavorful while keeping it light. You can opt for all chicken stock if you want more taste.
- Salt and Pepper – Season to taste. Taste throughout and add salt as needed. If you opt for all chicken stock then you will need less salt.
How to make Southern Style Black Eyed Peas:
1. Prep Your Ingredients:
Start by rinsing your dried black-eyed peas thoroughly. Place them in a colander and run cold water over them to get rid of any dust or debris. Don’t skip this step, you want your peas clean and ready for cooking.
2. Soak the Peas (Optional but Recommended):
If you have time, soak the black-eyed peas in water for at least 4 hours or overnight. Soaking helps soften the peas, which can cut down on the cooking time and improve the texture. If you’re in a rush, you can skip this step and proceed with the recipe, but I HIGHLY recommend you soak them.
3. Sauté the Veggies:
In a large pot or Dutch oven, heat a little oil over medium heat. Add your chopped onion, bell pepper, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables have softened and become aromatic.
4. Combine Everything in the Pot:
Add the smoked neckbones, rinsed black-eyed peas, and bay leaves to the pot with the sautéed veggies. Pour in the water/chicken stock mixture, ensuring the peas are fully covered. Stir to combine.
5. Season the Pot:
Add the Cajun seasoning, granulated garlic, Herbes de Provence, salt, and pepper to the pot. Stir everything together, making sure the spices are evenly distributed.
6. Simmer the Peas:
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 2 hours, or until the peas are tender and have absorbed the rich, smoky flavors from the neckbones.
7. Shred the Neckbone Meat:
After the peas have simmered and softened, remove the neckbones from the pot. Shred the meat off the bones and return the shredded meat to the pot, discarding the bones.
8. Let the Peas Continue to Cook:
Let the black-eyed peas continue to cook for an additional 30 minutes to 1 hour, allowing the peas to thicken and become as creamy as you like. If you want your peas even creamier, you can mash some of them against the side of the pot.
9. Taste and Adjust:
Once the peas are creamy and tender, taste the dish and adjust the seasoning as needed. Add more salt, pepper, or Cajun seasoning depending on your preference.
10. Serve and Enjoy:
Serve your Southern-style black-eyed peas hot, with a side of cornbread or rice for the ultimate comfort meal. This dish is perfect for feeding a crowd or making ahead for leftovers. And trust me, the flavor only gets better the next day!
Southern Style Black Eyed Peas
Ingredients
- 1 lb dried black-eyed peas rinsed
- 1.5-2 lbs smoked neckbone or substitute with smoked ham hocks or turkey necks
- 1 tbsp neutral oil or butter
- 1 onion chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 2 bay leaves
- 6-8 cups half water/chicken stock or all chicken stock for a more flavor
- 1 tbsp Cajun seasoning
- 1 tsp granulated garlic
- 1 tsp Herbes de Provence optional
- Salt and pepper to taste
Instructions
- Rinse the black-eyed peas thoroughly and soak them for at least 4 hours or overnight.
- In a large pot, sauté the chopped onion, bell pepper, celery, and garlic in the oil or butter over medium heat until softened, about 5-7 minutes.
- Add the smoked neckbones, rinsed black-eyed peas, and bay leaves to the pot. Pour in the water/chicken stock mixture enough to cover the peas and neckbones.
- Season with Cajun seasoning, granulated garlic, Herbes de Provence, salt, and pepper.
- Bring to a boil, reduce heat to low, cover, and simmer for about 2 hours, or until peas are tender.
- Remove the neckbones, shred the meat off the bones, and return it to the pot.
- Let the peas continue to cook for an additional 30 minutes to 1 hour, until they are creamy to your liking.
- Taste and adjust the seasoning as needed.
- Serve hot with cornbread and rice, and enjoy!
