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Smoky Black-Eyed Peas

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PREP TIME
15 min
COOKING TIME
180 min
TOTAL TIME
675 min
SERVINGS
10 servings
Dinner Southern
Smoky Black-Eyed Peas
Ingredients
  • 1 pound dry black-eyed peas
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 (32 ounce) cartons chicken broth
  • 8 cups water
  • 1 pound smoked ham hocks
  • 1 (14.5 ounce) can diced tomatoes
  • 5 pepperoncini peppers
  • 1 bay leaf
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground thyme
  • salt and pepper to taste
Instructions
1
Begin by placing black-eyed peas into a substantial container, covering them with several inches of cool water. Allow the peas to soak at room temperature for 8 hours or overnight, depending on your preference. Next, drain and rinse the peas, setting them aside for later use.
2
In a large stockpot, heat olive oil over medium heat. Add an onion and garlic to the pot, cooking and stirring until the onion becomes translucent, approximately 5 minutes. Pour in broth and water, bringing the mixture to a boil before reducing the heat to a gentle simmer. Stir in black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, salt, and pepper.
3
Cover the pot and continue to simmer until the black-eyed peas are tender, the ham meat is falling off the bones, and the broth has thickened, taking about 3 hours to achieve this result.