Classic Southern Black Eyed Peas Recipe: A New Year’s Tradition and Comfort Food Staple

There are few dishes that evoke the history, heritage, and pure comfort of the American South quite like a perfectly slow-simmered pot of black eyed peas. More than just a simple legume, these creamy, smoky peas are intrinsically tied to tradition, especially serving as the centerpiece of a New Year’s Day meal to ensure good luck and prosperity for the coming year.

This comprehensive guide details the authentic, time-honored method for preparing the absolute best Black Eyed Peas Recipe. Forget the watery, bland versions you might have encountered. Our classic approach relies on slow simmering with aromatic vegetables and, critically, quality smoked pork (or turkey) to create a deeply flavorful, rich “pot liquor” the savory broth that is arguably the best part of the dish. Whether you are upholding a family tradition, hosting a holiday gathering, or simply craving an unbeatable bowl of Southern comfort, this recipe is designed for maximum flavor and guaranteed success. If you are looking for the definitive way to make traditional Southern black eyed peas, you have found it.

Why You’ll Love This Authentic Southern Black Eyed Peas Recipe

This isn’t just a guide on how to boil beans; it’s an instruction manual for maximizing flavor and achieving that coveted creamy texture. The reason this particular Black Eyed Peas Recipe stands out is its commitment to the foundational elements of Southern cooking: patience and powerful flavor builders.

The Magic of “Pot Liquor”

The core of any great Southern pea or bean dish is the liquid it cooks in the pot liquor. When you follow this slow-simmered method, the peas release their starches, thickening the broth naturally. Meanwhile, the savory ham hock (or alternative smoked meat) renders fat and infuses the entire liquid with a deep, smoky, salty richness. This pot liquor is essential for soaking up with cornbread or spooning over rice, turning the side dish into a luxurious meal in itself. Achieving this ideal consistency and flavor depth is the primary reason you will absolutely adore this recipe.

Unbeatable Comfort and Creaminess

Unlike quick-cooking beans that can often end up firm or slightly chewy, dried black eyed peas, especially when soaked and slow-cooked, break down beautifully. They achieve a creamy, melt-in-your-mouth texture that is the hallmark of great soul food. The low-and-slow approach allows the peas to gently absorb the seasonings, yielding a bowl that is both hearty and profoundly comforting, perfect for cold weather or holiday gatherings.

A Flavor Profile Rich in Umami and Smoke

Many simple recipes rely only on salt and pepper, resulting in flat flavor. This classic Black Eyed Peas Recipe incorporates layered aromatics. The initial sauté of onion and garlic creates a sweet foundation, while dried thyme adds an herbaceous earthiness that pairs perfectly with the smoked meat. The optional pinch of cayenne pepper is not intended to make the dish spicy, but rather to provide a subtle, welcome warmth on the finish. This complexity of flavor elevates the simple black eyed pea into something truly special.

The Joy of Tradition and Storytelling

For many families, making black eyed peas is a ritual. Sharing this dish is sharing a story the story of tradition, resilience, and hope for the future. The simple act of cooking this recipe connects you to generations of Southern cooks who perfected this dish. This is one of those recipes that tastes even better when shared with friends and family, making it an instant tradition in your own home. The ease of the preparation, followed by the long, aromatic simmer, provides the perfect backdrop for conversation while anticipating a delicious meal.

For more delicious and comforting side dishes that pair well with these smoky peas, you might enjoy our guide on making the perfect Jiffy Corn Casserole Recipe the quintessential Southern companion to black eyed peas.

Why You Should Try This Black Eyed Peas Recipe Today

Beyond tradition and delicious flavor, there are highly practical reasons why this specific Black Eyed Peas Recipe deserves a spot in your weekly or monthly rotation. From dietary benefits to cost efficiency and versatility, black eyed peas are a powerhouse ingredient often overlooked outside of holiday contexts.

Exceptional Budget Friendliness

Dried black eyed peas are one of the most cost-effective sources of protein and nutrition available. A pound of dried peas is highly affordable and expands significantly when cooked, producing a massive yield that can feed a large family or provide excellent leftovers for the entire week. Coupled with inexpensive aromatic staples like onions, garlic, and a single ham hock, this is a meal that delivers premium flavor without breaking the bank. In today’s economy, recipes that are both nourishing and affordable are invaluable, and this Black Eyed Peas Recipe fits the bill perfectly.

Unrivaled Make-Ahead Potential

Like many bean and legume dishes, black eyed peas actually taste better the next day. As the dish cools, the starches settle, the flavors meld and deepen, and the pot liquor achieves a thicker, more gravy-like consistency. This makes the recipe ideal for meal prepping or entertaining. You can prepare the entire batch a day or two in advance, cool it down, store it in the refrigerator, and then simply reheat it gently on the stovetop when you are ready to serve. This takes the pressure off holiday cooking or busy weeknights, allowing the flavors to truly shine.

A Foundation for Culinary Creativity (Hoppin’ John)

While this recipe is excellent served simply with cornbread, it is also the essential starting point for the famous New Year’s dish, Hoppin’ John. Hoppin’ John traditionally combines black eyed peas with rice, and the rich flavor of this Southern Black Eyed Peas Recipe provides the ideal base for mixing with fluffy white rice. By mastering this basic recipe, you unlock a world of other Southern culinary possibilities, allowing you to easily transform leftovers into new, exciting meals.

Nutritional Density

Black eyed peas are a true superfood. They are packed with dietary fiber, folate, and essential minerals. They provide a substantial amount of plant-based protein, making them incredibly filling and satisfying. When combined with the low-sodium chicken broth used in this recipe (as opposed to highly salted water), you create a dish that is both indulgent in flavor and robustly healthy. The slow cooking process also helps to make the nutrients in the peas more easily digestible.

Perfect Pairing Versatility

This dish is incredibly versatile when it comes to pairings. It stands up beautifully alongside rich, heavy main courses, but also complements lighter fare. It is traditionally served with rice and cornbread, but try it with collard greens, mustard greens, or a side of creamy comfort food like our Ruth Chris Sweet Potato Casserole for a truly decadent Southern feast. The savory and smoky notes contrast perfectly with sweeter side dishes.

Ingredients and Necessary Utensils for the Ultimate Black Eyed Peas Recipe

Success in making authentic black eyed peas hinges on ingredient quality and having the right equipment to maintain a consistent, gentle simmer. This recipe requires standard pantry staples but benefits greatly from specific choices in the smoked meat department.

Essential Ingredients List

The measurements provided below are calibrated to create a perfect balance of savory, smoky, and herbaceous flavor in your Southern black eyed peas.

• 1 pound dried black eyed peas: Look for fresh, intact peas. Avoid dusty or shriveled bags, as old peas can take significantly longer to cook and may never achieve the desired creaminess.
• 1 tablespoon olive oil or vegetable oil: Used to sauté the aromatics and build the flavor foundation.
• 1 large yellow onion, finely chopped: The essential aromatic base. Sautéing the onion until translucent releases its natural sweetness.
• 3 cloves garlic, minced: Garlic adds depth and warmth. Do not skip this, but be careful not to burn it!
• The Smoke Factor (Choose ONE):
  • 1 smoked ham hock (Highly Recommended): This is the traditional choice. Ham hocks contain bone, skin, and connective tissue, which release collagen during the long simmer, adding flavor and naturally thickening the pot liquor.
  • 4 ounces thick-cut bacon, diced: If ham hocks are unavailable, bacon is a fantastic substitute. Dice it and render the fat before adding the onion; use the rendered fat instead of the oil listed above for maximum flavor.
  • 1 smoked turkey wing: A popular alternative, especially for those avoiding pork, delivering excellent smoky flavor.
• 8 cups water or low-sodium chicken broth: Using broth, rather than just water, dramatically enhances the savory depth of the final dish. Always opt for low-sodium so you can control the final salt level.
• 1 teaspoon dried thyme: Thyme is the signature herb pairing for black eyed peas; it provides an earthy, slightly minty note that complements the smoke.
• 1 large bay leaf: Adds subtle complexity during the cooking process. Ensure you remove this before serving.
• 1 teaspoon kosher salt (plus more to taste): Initial seasoning. We wait until the end to fully adjust salt because the smoked meat releases salt over time.
• 1/2 teaspoon freshly ground black pepper: Freshly ground pepper offers a brighter flavor than pre-ground.
• Pinch of cayenne pepper (optional, for heat): Essential if you like a little kick. This helps cut through the richness of the smoky broth.

Detailed Notes on Ingredient Preparation

The Peas: Sorting and Rinsing

The most important part of preparation is sorting. Even modern, commercially packaged beans can contain small pebbles, dirt clods, or shriveled, unusable peas. Spread the peas out on a light-colored baking sheet or counter and visually inspect them. Remove any debris. Once sorted, thorough rinsing is vital to remove any lingering dust or starch residue, ensuring a cleaner final broth.

The Smoked Meat

Choosing your smoked meat is a personal preference, but it drastically impacts the flavor profile of this Black Eyed Peas Recipe. A ham hock requires the longest simmer but offers the most authentic, rich, gelatinous broth. Bacon provides the quickest flavor infusion but results in a less thick pot liquor. Turkey wings offer great smoke flavor and are a lean option, but require careful shredding once cooked.

Necessary Utensils and Equipment

Making a large batch of Southern black eyed peas requires equipment that can handle long, gentle cooking. A heavy bottom is non-negotiable for preventing scorching.

1. Large, Heavy-Bottomed Pot or Dutch Oven (8 quart minimum): This is the most crucial piece of equipment. A heavy pot distributes heat evenly, preventing the peas from sticking and burning on the bottom during the long simmer. Cast iron or enameled Dutch ovens are ideal.
2. Colander: Necessary for rinsing and draining the dried peas before soaking and cooking.
3. Wooden Spoon or Heatproof Spatula: For sautéing aromatics and gently stirring the peas during simmering.
4. Ladle: For serving the final dish, ensuring you scoop plenty of the flavorful pot liquor with the peas.
5. Large Bowl (if soaking): Required for the overnight or quick soak method.
6. Cutting Board and Sharp Knife: For prepping the onion, garlic, and (if using) the bacon.

Detailed Recipe Steps: Cooking the Classic Black Eyed Peas Recipe

Patience is the secret ingredient in this recipe. Rushing the simmer will result in undercooked, firm peas and a thin broth. Follow these detailed steps precisely for the creamiest, most flavorful Southern black eyed peas.

Step 1: Prepare the Black Eyed Peas

1. Sort and Clean: Carefully sort through the dried black eyed peas, removing any small stones, debris, or shriveled peas.
2. Rinse: Place the cleaned peas in a large colander and rinse them thoroughly under cold running water until the water runs clear.
3. Soaking is Key (Choose Your Method): Soaking significantly reduces cooking time and helps the peas cook more uniformly.
   • Traditional Soaking Method (Recommended): Place the rinsed peas in a large pot or bowl and cover them with at least 3 inches of cold water. Let them soak for a minimum of 6 hours, or ideally overnight. Before cooking, drain the soaking water and rinse the peas again. Discarding the soaking water is vital.
   • Quick Soak Method (Alternative): Place the rinsed peas in a pot, cover with water, and bring to a boil for 2 minutes. Remove the pot from the heat, cover, and let stand for 1 hour. Drain and rinse the peas before proceeding with the recipe.

Step 2: Build the Flavor Base (The Aromatics)

This step establishes the foundation of the dish. Do not rush the sautéing process.

1. Heat the Oil: Heat the olive oil or vegetable oil (or bacon fat, if using diced bacon) in your large, heavy-bottomed pot or Dutch oven over medium heat.
2. Sauté the Onion: Add the chopped yellow onion to the hot oil. Sauté for 5 to 7 minutes, stirring occasionally, until the onion has softened and turned translucent. It is essential that the onion is soft but not browned excessively; browning adds bitterness.
3. Add the Garlic: Add the minced garlic and sauté for 1 minute more, stirring constantly, until fragrant. Garlic burns quickly and becomes acrid; remove the pot from the heat immediately if you notice the garlic starting to brown.

Step 3: Combine and Initiate the Simmer

1. Add Peas and Meat: Add the rinsed and drained black eyed peas to the pot, along with the smoked ham hock (or bacon/turkey wing). Stir gently to combine them with the sautéed onions and garlic.
2. Add Liquid and Seasoning: Pour in the 8 cups of water or low-sodium chicken broth. The liquid should cover the peas and the meat by at least 1 inch. Add the dried thyme, bay leaf, initial kosher salt (1 tsp), black pepper, and the optional pinch of cayenne pepper.
3. Bring to a Boil: Increase the heat to high and bring the liquid to a rolling boil.

Step 4: Slow Cook the Peas for Creaminess

This long, gentle simmer is where the magic happens and the pot liquor develops.

1. Reduce Heat to Simmer: Once boiling, immediately reduce the heat to low, ensuring the liquid is just at a gentle simmer. The surface of the liquid should bubble only lightly. If it’s bubbling vigorously, the peas will break apart too quickly and the broth will evaporate too fast.
2. Cover Partially: Cover the pot partially, allowing some steam to escape. This is critical for reducing evaporation while still allowing the broth to thicken slightly.
3. Simmer Time: Simmer the black eyed peas slowly for 1.5 to 2 hours.
   • Note: If you chose not to soak the peas, the cooking time will extend significantly, possibly requiring 2.5 hours or longer.
4. Monitor and Stir: Stir the pot occasionally (every 20-30 minutes) throughout the simmering process and check the liquid level. If the liquid evaporates too quickly, add 1/2 cup of hot water or broth at a time to keep the peas submerged and ensure the pot liquor remains adequate.

Step 5: Finish and Final Seasoning

1. Retrieve the Smoked Meat: After about 90 minutes of cooking (or when the peas are nearly tender), remove the ham hock or smoked meat from the pot using tongs.
2. Shred the Meat: If using a ham hock or turkey wing, allow it to cool slightly (5-10 minutes). Shred the meat off the bone and return only the shredded meat to the pot. Discard the bone, skin, and cartilage.
3. Achieve Pot Liquor: Continue simmering, uncovered or partially covered, until the peas are tender and creamy. They should be soft when pressed but hold their shape. The liquid should have reduced and thickened slightly, creating that savory, gravy-like pot liquor.
4. Final Polish: Remove and discard the bay leaf.
5. Taste and Adjust: This is the most critical step. Taste the black eyed peas and the broth. Adjust the seasoning by adding more salt and pepper as needed. Since the ham hock has now fully contributed its flavor, you can accurately determine the final seasoning. If the dish tastes rich but somehow flat, a splash of vinegar (like apple cider vinegar or a dash of hot sauce) can brighten the flavor significantly.

Step 6: Serving

Ladle the hot black eyed peas into bowls, ensuring each serving gets some of the rich pot liquor and shredded smoked meat. Serve immediately, traditionally alongside fresh cornbread, rice, or greens. For a truly hearty Southern meal, pair this Black Eyed Peas Recipe with our classic Creamy Green Bean Casserole with Cream Cheese.

Tips, Troubleshooting, and Variations for Your Black Eyed Peas Recipe

Mastering this Southern staple means understanding how to adapt the recipe based on your pantry and preferences. Here are essential tips and variations to ensure success every time.

Troubleshooting Common Mistakes

My Peas are Still Hard After 2 Hours!

This is often due to either old dried peas or cooking with hard water. If your peas are very old, they may never soften completely. If the water is the issue (high mineral content), try adding a pinch of baking soda to the soaking water (though this can sometimes lead to mushy peas if overused). More likely, the heat is too high, causing the liquid to boil away before the peas fully tenderize. Ensure the simmer is extremely gentle.

My Pot Liquor is Too Thin.

If your broth tastes great but lacks thickness, you have likely covered the pot too tightly or added too much liquid initially. To fix this, remove the lid entirely for the last 15–30 minutes of cooking to encourage evaporation and reduction. If you are short on time, you can remove about 1 cup of the liquid, mash a tablespoon of the peas, and stir the mash back into the broth. This quick, starchy addition will naturally thicken the pot liquor.

The Dish Tastes Bland.

If the final product lacks punch, it almost certainly needs more salt. Remember, peas absorb a significant amount of salt during cooking. Add salt incrementally, tasting after each addition. If the salt is adequate but the flavor is dull, add a dash of acid, such as white vinegar, apple cider vinegar, or a splash of your favorite pepper sauce (like Texas Pete or Tabasco). Acid cuts through the fat and brightens all the savory flavors.

Variations and Dietary Substitutions

Vegan/Vegetarian Black Eyed Peas Recipe

It is entirely possible to create a smoky, rich flavor without meat. This is the perfect variation for those seeking a plant-based Black Eyed Peas Recipe:

• Replace Smoked Meat: Substitute the ham hock/bacon with 1 tablespoon of liquid smoke (added during the simmering phase) and 1 teaspoon of smoked paprika (added with the thyme).
• Replace Broth: Use high-quality vegetable broth instead of chicken broth.
• Umami Boost: Add a tablespoon of tomato paste, a dash of soy sauce, or a piece of kombu (seaweed) to the pot while simmering to add savory depth that mimics the meat flavor.

Alternative Proteins

• Sausage: Use smoked andouille sausage or kielbasa, sliced. Sauté the sausage until browned before adding the onions for an extra layer of rendered flavor.
• Salt Pork: Similar to ham hock, but leaner, salt pork provides excellent fat and salt content. Rinse it well before adding to the pot.

Using a Pressure Cooker or Instant Pot

If you need a quick Black Eyed Peas Recipe, the Instant Pot cuts the time drastically. Skip the soaking step entirely.

• Sauté: Follow Step 2 (Sautéing the aromatics) using the Sauté function.
• Combine: Add peas, ham hock, and 6 cups of broth/water (less liquid is needed due to no evaporation).
• Cook: Seal the lid. Cook on HIGH pressure for 20 minutes (for un-soaked peas). Allow a 15-minute Natural Pressure Release (NPR) before switching to Manual Release.

Nutritional Values and Health Benefits of Black Eyed Peas

Black eyed peas are part of the legume family and are a staple of healthy diets worldwide, especially in vegetarian and Mediterranean traditions. Incorporating this Black Eyed Peas Recipe into your diet offers substantial health benefits, thanks to their robust nutritional profile.

Note: Nutritional calculations vary based on exact ingredients (e.g., using ham hock vs. lean turkey). The values below are estimates for one serving (approximately 1.5 cups cooked) using ham hock and low-sodium broth.

Estimated Nutritional Breakdown (Per Serving)

• Calories: 250 – 320 kcal (depending on fat rendered from meat)
• Protein: 15g – 18g
• Total Fat: 5g – 10g
• Saturated Fat: 2g – 4g
• Carbohydrates: 45g – 55g
• Dietary Fiber: 10g – 12g
• Iron: 20% DV
• Folate (B9): 80%+ DV
• Potassium: Significant source

The Health Benefits of the Black Eyed Peas Recipe

Fiber Powerhouse

Black eyed peas are incredibly rich in both soluble and insoluble fiber. A single serving can provide nearly half of your daily fiber needs. This high fiber content is critical for digestive health, promoting regularity, and helping to manage blood sugar levels by slowing down the absorption of carbohydrates. The combination of protein and fiber also ensures you feel fuller longer, aiding in weight management.

Excellent Source of Folate (Vitamin B9)

One of the most impressive benefits of these legumes is their high concentration of folate. Folate is crucial for DNA synthesis and repair, making it essential for overall cellular health. It is particularly important for pregnant women to prevent neural tube defects and plays a role in heart health by helping to regulate homocysteine levels in the blood.

Supporting Heart Health

The soluble fiber found in black eyed peas can help lower LDL (“bad”) cholesterol by binding to cholesterol in the digestive system and preventing its absorption. Furthermore, the high potassium content helps counteract the effects of sodium, contributing to healthy blood pressure regulation. By opting for low-sodium broth and controlling the added salt in this Black Eyed Peas Recipe, you maximize the cardiovascular benefits.

Iron and Energy

While plant-based iron (non-heme iron) is less easily absorbed than meat-based iron, black eyed peas are still a wonderful source. Iron is essential for transporting oxygen throughout the body. To maximize iron absorption from this dish, serve it with a side that contains Vitamin C, such as a splash of vinegar in the pot liquor or a fresh side salad. This simple addition significantly boosts the bioavailability of the iron.

For more comforting recipes, ideas, and cooking inspiration, follow our dedicated recipe boards on Pinterest!

Frequently Asked Questions (FAQ) About This Black Eyed Peas Recipe

Conclusion: The Definitive Black Eyed Peas Recipe for Luck and Flavor

This classic Southern Black Eyed Peas Recipe offers more than just a hearty meal; it provides a connection to culinary history and a guarantee of deep, layered flavor that elevates this humble legume to star status. By committing to the slow simmer, prioritizing the quality of your smoked meat, and balancing your final seasonings, you will achieve the creamy texture and rich, savory pot liquor that defines truly great Southern cooking.

We’ve walked through every essential step, from sorting and soaking the peas to building the aromatic base of onions and garlic, and finally, the patient, low-and-slow cooking that allows the smoked ham hock to fully infuse its essence into the broth. Whether you choose the traditional ham hock, the quick richness of bacon, or a vegan adaptation using liquid smoke, the resulting dish will be comforting, nutritious, and incredibly satisfying. This recipe is perfect for ushering in the New Year, serving as a Thanksgiving side, or simply enjoying as a robust weeknight dinner.

Now that you have the definitive guide to this Black Eyed Peas Recipe, it’s time to start simmering. Gather your ingredients, choose your smoked meat, and prepare to fill your kitchen with the irresistible aroma of authentic Southern comfort. We encourage you to try this recipe and share your results! Did you stick to the tradition or try a new variation? Let us know in the comments below!

CLASSIC SOUTHERN BLACK EYED PEAS RECIPE (with Ham Hock)

A traditional Southern recipe for tender black eyed peas simmered slowly with smoked meat and aromatics until creamy, yielding a rich, savory pot liquor. Perfect for everyday meals or New Year's tradition.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American, Southern

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Black Eyed Peas & Smoked Meat

• 1 pound dried black eyed peas
• 1 smoked ham hock Or 4 ounces thick-cut bacon, diced, or 1 smoked turkey wing

Aromatics & Liquid

• 1 tablespoon olive oil or vegetable oil
• 1 large yellow onion finely chopped
• 3 cloves garlic minced
• 8 cups water or low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 large bay leaf
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Pinch cayenne pepper optional, for heat

Equipment

• Large Stockpot or Dutch Oven
• Colander

Method

 

Step 1: Prepare the Black Eyed Peas

1. Carefully sort through the dried black eyed peas, removing any small stones, debris, or shriveled peas. Place the cleaned peas in a large colander and rinse them thoroughly under cold running water until the water runs clear.
2. Traditional Soaking Method (Recommended): Place the rinsed peas in a large pot or bowl and cover them with at least 3 inches of cold water. Let them soak for a minimum of 6 hours, or ideally overnight. Before cooking, drain the soaking water and rinse the peas again. (Alternatively, use the Quick Soak Method: Boil peas for 2 minutes, cover, let stand 1 hour, then drain and rinse.)

Step 2: Build the Flavor Base

1. Heat the olive oil or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5 to 7 minutes, stirring occasionally, until the onion has softened and turned translucent.
2. Add the minced garlic and sauté for 1 minute more, until fragrant. Be careful not to burn the garlic.

Step 3: Combine and Simmer

1. Add the rinsed and drained black eyed peas to the pot, along with the smoked ham hock (or bacon/turkey wing). Stir gently to combine them with the sautéed onions and garlic.
2. Pour in the 8 cups of water or chicken broth. Add the dried thyme, bay leaf, kosher salt, black pepper, and the optional pinch of cayenne pepper. Increase the heat and bring the liquid to a rolling boil.

Step 4: Slow Cook the Peas

1. Once boiling, immediately reduce the heat to low, ensuring the liquid is just at a gentle simmer. Cover the pot partially, allowing some steam to escape.
2. Simmer the black eyed peas slowly for 1.5 to 2 hours (or up to 2.5 hours if using unsoaked peas). Stir occasionally and check the liquid level; add 1/2 cup of hot water or broth at a time if the liquid evaporates too quickly to keep the peas submerged.

Step 5: Finish and Season

1. After 90 minutes of cooking, remove the ham hock or smoked meat from the pot. Allow it to cool slightly, then shred the meat off the bone and return the shredded meat to the pot. Discard the bone and skin.
2. Continue simmering until the peas are tender and creamy. The liquid should have reduced and thickened slightly, creating the gravy-like consistency known as 'pot liquor.' Remove and discard the bay leaf.
3. Taste the black eyed peas and adjust the seasoning. Add more salt and pepper as needed. A splash of vinegar or hot sauce can be added to brighten the flavor profile.

Step 6: Serving

1. Ladle the hot black eyed peas into bowls, ensuring each serving gets some of the tender shredded meat and the rich pot liquor. Serve immediately, traditionally alongside cornbread and rice.

Notes

If preparing for New Year's Day, serve the peas over a bed of rice (Hoppin’ John) for extra luck. If you desire a thicker pot liquor, mash a few spoonfuls of the cooked peas against the side of the pot during the last 30 minutes of simmering.