Side Dish: United States – Florida; Southern United States – Black-Eyed Peas

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) dried black-eyed peas, picked over and rinsed
- 2 smoked ham hocks, approx. 1.5 lb (680 g) total
- 4 oz (115 g) thick-cut bacon, chopped (optional; use for extra smokiness)
- 1 tbsp (15 ml) vegetable oil or reserved bacon fat
- 1 medium yellow onion, about 8 oz (225 g), diced
- 1 green bell pepper, about 6 oz (170 g), diced
- 2 celery stalks, about 3 oz (85 g), diced
- 3 garlic cloves, minced (about 1 tbsp / 15 g)
- 6 cups (1.4 L) low-sodium chicken stock (or water)
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper, or to taste
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 ml) chopped fresh parsley or sliced green onions, for garnish

Instructions

Short Description:
Hearty Southern-style black-eyed peas simmered with smoked ham hocks and a touch of bacon, seasoned with warm spices and finished with a splash of vinegar for brightness. A classic Florida side that pairs with cornbread, collards, or smoked meats.

Regional Notes:
This Florida variation centers on smoky pork (smoked ham hocks and optional bacon) and Southern aromatics (onion, bell pepper, celery) for deep flavor. The use of smoked paprika and a small amount of cayenne reflects Florida's Southern palate and gives a slightly smoky, mildly spicy profile distinct from milder or tomato-forward versions elsewhere.

1. If using dried peas, optionally soak: cover peas with cold water by 2 inches and soak 6–8 hours or overnight, then drain. For quick soak, bring peas and water to a boil for 2 minutes, remove from heat, cover 1 hour, then drain.
2. In a large Dutch oven or heavy pot over medium heat, add bacon (if using). Cook until fat renders and bacon is crisp, about 4–6 minutes. Use a slotted spoon to transfer bacon to a bowl, leaving fat behind. If not using bacon, heat 1 tbsp (15 ml) vegetable oil.
3. Add diced onion, bell pepper, and celery to the pot. Sauté in the bacon fat or oil until softened and beginning to brown, about 6–8 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant.
4. Return reserved bacon to the pot (optional). Add the smoked ham hocks, drained black-eyed peas, chicken stock, bay leaves, dried thyme, smoked paprika, cayenne, kosher salt, and black pepper. Stir to combine.
5. Bring to a gentle boil, then reduce heat to low, partially cover, and simmer until peas are tender and flavors meld, about 1 to 1 1/2 hours (longer for unsoaked peas). Stir occasionally and add up to 1 cup (240 ml) water if liquid level drops too low.
6. Remove ham hocks to a cutting board. When cool enough to handle, shred the meat from the bones, discard bones and excess fat, and stir the shredded meat back into the peas.
7. Taste and adjust seasoning with salt, pepper, and more cayenne if desired. Stir in 1 tbsp (15 ml) apple cider vinegar and simmer 2–3 more minutes to brighten the flavors.
8. Remove bay leaves. Serve hot as a side dish, garnished with chopped fresh parsley or sliced green onions.