Description
Hearty, smoky black-eyed peas simmered with onion, celery, and bell pepper. A small drizzle of honey near the finish adds a mild sweet note that makes this dish one-of-a-kind on the holiday table.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon for stirring
- Measuring cups and spoons
- Cutting board and sharp knife
Ingredients
Scale
- 1 pound dried black-eyed peas, rinsed (soak overnight if desired)
- 1 smoked ham hock (or 6 strips of thick-cut bacon, chopped)
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 4 cups chicken stock (plus extra water if needed)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for a gentle kick)
- 1 bay leaf
- 1 tablespoon honey (the special twist)
- Optional garnish: chopped green onions or parsley
Instructions
- Warm the Pot
- Place your pot or Dutch oven on medium heat. Drop in the ham hock (or bacon) and allow it to render. Stir occasionally so it doesn’t stick.
- Sauté Aromatics
- Add onion, bell pepper, and celery. Cook for several minutes until the onions become translucent and the peppers soften. Slide in the minced garlic and let it mingle for about 30 seconds.
- Combine Peas and Stock
- Add the black-eyed peas along with the bay leaf. Pour in chicken stock, ensuring the peas are covered by about an inch of liquid. Stir gently to combine.
- Simmer and Season
- Bring the pot to a gentle bubble, then reduce heat to low and cover partway. Keep an eye on the liquid level. If it dips too low, add a splash of water or more stock.
- Simmer until the peas turn tender, somewhere around 40–60 minutes. Taste as you go to decide the perfect texture.
- Add the Final Touch
- Once the black-eyed peas reach a creamy consistency, stir in salt, black pepper, and a dash of cayenne. Drizzle in the honey. This subtle sweet element balances the smoky notes and sets this recipe apart.
- Adjust seasonings to suit your taste.
- Finish and Serve
- Fish out the bay leaf and remove the ham hock. Shred any remaining meat from the bone, then stir it back in.
- Sprinkle with chopped green onions or parsley if you like a fresh pop of color. Enjoy with cornbread, collards, or your favorite holiday sides.
Notes
- The honey adds a bit of sweetness that highlights the savory ham and peppers. This twist helps the peas feel just a touch fresher and brings a pleasing contrast to the smoky flavors.
- If you prefer a thicker consistency, lightly mash some of the peas in the pot.
- Leftovers store well in the fridge for up to three days. A reheat on low heat with a splash of water is all you need.
Nutrition
- Serving Size: 1 Serving
- Calories: 220
- Sodium: Varies by stock/salt
- Fat: 7
- Carbohydrates: 25
- Fiber: 5
- Protein: 14