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I have been making this Southern black-eyed peas recipe for years and years, and it's always a big hit for family dinners! Don't skip the cumin, which is the "secret" ingredient.

Recipe Summary

10 mins
2 hrs 45 mins
2 hrs
4 hrs 55 mins


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.

  • Heat oil in a large, heavy saucepan over medium heat. Sauté onion and garlic in hot oil until onion is translucent, about 5 minutes.

  • Add smoked ham hocks and water to pan. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.

  • Drain peas and add to the pan along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.

  • Uncover the pan and cook until peas are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.


You can use smoked turkey wings instead of ham hocks.

The entire dish can be made very successfully in a slow cooker. Just be sure to sauté the onions and garlic first before adding them to the pot.

Nutrition Facts

228 calories; protein 11.8g; carbohydrates 13.5g; fat 13.9g; cholesterol 38.5mg; sodium 384.4mg. Full Nutrition