Black Eyed Peas

A flavorful southern favorite!



Adjust Servings

Recipe CategoriesSide Dishes


1Package(7 ounces) black eyed peas
3eachsmoked ham hocks
2eachlinks andouille sausage
1Packagebacon, diced
3stalkcelery, diced
1eachred bell pepper, diced
1eachonion, diced
3Clovegarlic, minced
4Cupchicken broth
2Teaspoondried lemon thyme
 eachsalt and pepper
 eachTabasco sauce


  1. Soak black eyed peas in water to cover overnight, drain.
  2. Cover ham hocks with water and simmer until soft, about 1 hour.
  3. Remove ham hocks, cool and dice meat. Save cooking stock.
  4. Slice sausage into ½” pieces.
  5. Brown bacon and sausage in a sauce pan until bacon is crispy.
  6. Add celery, bell peppers, onions, garlic, and drained black eyed peas.
  7. Add the ham hock meat and reserved stock. Stir in the chicken broth and lemon thyme.
  8. Bring to a boil, cover and simmer on medium heat for 45 minutes or until the black eyed peas are tender but not mushy.
  9. Season with salt and pepper and Tabasco sauce to taste.
  10. Serve with rice and buttery cornbread.


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