Classic New Years Black-Eyed Peas (Printable version)

Savory black-eyed peas cooked with smoked pork and aromatic vegetables in Creole spices.

# What You'll Need:

→ Legumes

01 - 1 pound dried black-eyed peas, rinsed and sorted

→ Smoked Meat

02 - 1½ pounds smoked pork neck bones or smoked ham hocks

→ Aromatics

03 - 1 large onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1 celery stalk, diced
06 - 1 green bell pepper, diced

→ Liquids

07 - 7 cups water or low-sodium chicken broth

→ Spices & Seasonings

08 - 1½ teaspoons Creole seasoning or Cajun seasoning
09 - 1 bay leaf
10 - ½ teaspoon dried thyme
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon black pepper
13 - 1 teaspoon salt, or to taste

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Hot sauce for serving

# How To Make:

01 - Cover black-eyed peas with water and soak overnight. Drain and rinse before using. For quick soak method: cover peas with boiling water, let sit for 1 hour, then drain.
02 - In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add onion, celery, and bell pepper. Sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in smoked pork neck bones, drained black-eyed peas, water or broth, Creole seasoning, bay leaf, thyme, smoked paprika, and black pepper.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1½ hours, stirring occasionally, until peas are tender and pork is falling off the bone.
06 - Remove pork neck bones from pot. Shred any meat from the bones and return to pot. Discard bones and excess fat.
07 - Season with salt to taste. Remove bay leaf before serving.
08 - Serve hot, garnished with fresh parsley and hot sauce if desired. Traditionally served over rice or with cornbread.

# Expert Advice:

01 -
  • The smoked pork melts into the broth, turning every bite into something deeply savory and soul-satisfying.
  • It's genuinely forgiving—one of those dishes that tastes better the longer it sits, so you can make it ahead without stress.
02 -
  • Never skip soaking the peas—they cook faster and more evenly, and you avoid that grainy texture that ruins the whole experience.
  • The pork doesn't need to be fancy; the cheaper, bonnier cuts actually develop more flavor because they have more collagen that turns to gelatin.
03 -
  • Use a heavy Dutch oven or pot with a tight-fitting lid—this traps moisture and heat, so the peas cook evenly without drying out.
  • If you can't find smoked neck bones, smoked ham hocks work just as well, or even a ham bone left over from dinner; any smoked pork bone with meat on it brings the same depth.
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