Classic New Years Black-Eyed Peas (Print View)

Tender peas with smoked pork and Creole spices for good luck

# Components:

→ 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

# Directions:

01 - In a large bowl, cover the black-eyed peas with water and soak overnight. Drain and rinse before using. Alternatively, for a quick soak method, cover peas with boiling water, let sit for 1 hour, then drain.
02 - In a large Dutch oven or heavy-bottomed pot, heat a splash of oil over medium heat. Add the onion, celery, and bell pepper. Sauté for 5 minutes until softened.
03 - Add the minced garlic and cook for 1 minute until fragrant.
04 - Stir in the 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 hour 30 minutes, stirring occasionally, until peas are tender and the pork is falling off the bone.
06 - Remove the 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 before serving.
08 - Serve hot, garnished with fresh parsley and hot sauce if desired. Traditionally served over rice or with cornbread.

# Expert Advice:

01 -
  • The peas get so creamy and tender they practically melt, while the pork adds a depth that makes you want to keep eating long after you're full.
  • One pot means less cleanup and more time actually enjoying the meal with people who matter.
  • It's naturally gluten-free and freezes beautifully, so you can make it ahead and let the flavors actually get better with time.
02 -
  • If you skip soaking or don't soak long enough, you'll end up with peas that take three hours instead of ninety minutes, and some that split while others stay hard—it's worth the overnight wait.
  • The smoked pork bones might look intimidating, but that's where the best flavor lives; if you can't find them, smoked ham hocks work beautifully, or even a smoked turkey leg in a pinch.
03 -
  • Don't salt the peas while they're cooking; add it at the very end, because salt can toughen them and prevent them from becoming tender no matter how long you simmer.
  • If your pot isn't heavy-bottomed, the peas on the bottom might scorch—stir more frequently, or use a diffuser between the pot and the flame to distribute heat evenly.
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