Classic New Years Black-Eyed Peas (Printable Version)

Tender peas with smoked pork and Creole spices for good luck

# What You 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

# Step-by-Step Directions:

01 - Cover black-eyed peas with water in a large bowl and soak overnight. Drain and rinse before using. For quick soaking, cover peas with boiling water, let sit for 1 hour, then drain.
02 - Heat a splash of oil in a large Dutch oven or heavy pot 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 the pot. Shred any meat from the bones and return it to the pot. Discard bones and excess fat.
07 - Season with salt to taste. Remove bay leaf.
08 - Ladle into bowls and garnish with fresh parsley. Serve hot with hot sauce if desired. Traditionally paired with rice or cornbread.

# Expert Advice:

01 -
  • This dish tastes even better the next day when all the flavors have cozied up to each other overnight.
  • It's the kind of meal that fills your kitchen with an aroma so good, neighbors have definitely knocked on your door asking what you're making.
02 -
  • The peas will continue to soften as they cool, so pull them off the heat when they're still slightly firm rather than waiting until they're falling apart—they'll be perfect by the time you serve them.
  • Taste the broth before you finish cooking; if it tastes a little underseasoned, don't panic—the salt in the pork releases slowly, so it will deepen with the last 20 minutes of cooking.
03 -
  • Buy smoked pork neck bones from a good butcher counter if you can—they're often cheaper than ham hocks and actually more flavorful because the meat-to-bone ratio works in your favor.
  • If your peas are cooking slower than expected, it's usually because your water is hard or your peas are older than you'd like; add a pinch of baking soda (just a pinch) and they'll soften right up.
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