Masters Black Eyed Peas

Warm up your soul with Masters Black Eyed Peas, a hearty and flavorful Southern classic perfect for family dinners or festive gatherings. This recipe combines tender black-eyed peas with the smoky richness of a ham hock or turkey leg, enhanced by a medley of aromatic vegetables, including bell pepper, celery, onion, and garlic. Slow-simmered in a savory chicken broth with thyme, smoked paprika, and a hint of cayenne, this dish offers a satisfying balance of spice, creaminess, and depth. Ideal for New Year’s traditions or any comfort food craving, Masters Black Eyed Peas is a one-pot wonder that’s easy to make, packed with protein, and bursting with bold flavors. Serve it hot with a sprinkle of fresh parsley and optional hot sauce for extra kick, and watch it become a crowd favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 1 pound Dried black-eyed peas
• 1 Smoked ham hock or smoked turkey leg
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 1 Celery stalk, diced
• 1 medium Red bell pepper, diced
• 6 cups Chicken broth
• 1 Bay leaf
• 1 teaspoon Smoked paprika
• 0.25 teaspoon Cayenne pepper (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 sprigs Fresh thyme sprigs or dried thyme
• 1 tablespoon Olive oil
• 2 tablespoons Chopped fresh parsley (for garnish)
• 0 Hot sauce (for serving, optional)

Directions

Step 1

Rinse the dried black-eyed peas under cold water and pick out any debris. Place them in a bowl and cover with water. Let soak for at least 6 hours or overnight. Drain and rinse before cooking.

Step 2

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, garlic, celery, and red bell pepper. Sauté for 5–7 minutes until the vegetables are softened.

Step 3

Add the smoked ham hock or turkey leg to the pot, followed by the drained black-eyed peas. Stir to combine.

Step 4

Pour in the chicken broth and stir in the bay leaf, smoked paprika, cayenne pepper (if using), salt, black pepper, and thyme sprigs.

Step 5

Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for 1.5–2 hours, or until the black-eyed peas are tender and creamy.

Step 6

Stir occasionally during cooking and add a splash of water or broth if the mixture becomes too thick.

Step 7

Once the black-eyed peas are cooked, taste and adjust seasoning as needed. Remove and discard the bay leaf and thyme sprigs. If using a smoked turkey leg or ham hock, shred the meat and return it to the pot.

Step 8

Ladle the black-eyed peas into bowls and garnish with fresh parsley. Serve hot with hot sauce on the side, if desired. Enjoy!

Nutrition Facts

Serving size	2364.3 grams (2364.3g)

Amount per serving	% Daily Value*
Calories	1249

Total Fat 57.30g	73%
Saturated Fat 10.60g	53%
Polyunsaturated Fat 14.20g
Cholesterol 50mg	17%
Sodium 7799mg	339%
Total Carbohydrate 119.50g	43%
Dietary Fiber 34.90g	125%
Total Sugars 28.60g
Protein 68.80g	138%

Vitamin D 0IU	0%
Calcium 341mg	26%
Iron 17mg	96%
Potassium 3447mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 21.7%

Carbs: 37.7%