Black-Eyed Peas

December 31, 2021

Black-Eyed Peas

Black-eyed peas are a southern staple. They go with just about anything southern and are almost certain to be on every buffet in the south at some point. Most southerners always have them for New Year’s day meals, as they’re supposed to bring us luck for the New Year. Add ham, greens and some delicious corn bread and you’ve got yourself the ultimate Southern New Year’s Day meal!




  • 1 lb. bag of dried black eyed peas
  • Vegetable oil
  • 1/2 stick butter
  • Smoked ham hock (or smoked turkey meat)
  • 7 cups chicken broth
  • 2 tbsp butter
  • 1 large onion, diced
  • 2 tbsp. minced garlic
  • 2 ribs sliced celery
  • 2- 3 sliced red bell peppers
  • 2 -3 sliced jalapeno peppers
  • 2 -3 sliced poblano peppers
  • 2-3 tbsp. Lip Smackin’ Good Da Bayou Blend seasoning
  • Black pepper to taste
  • Red pepper flakes
  • Dash Liquid Smoke


  1. Rinse the dry peas in a colander and place into a large pot covered with water about 2” above the peas.
  2. Bring to a boil, turn off, cover and let soak overnight.
  3. The next day, drain peas, add back to pot along with chicken broth and turn on medium heat.
  4. Heat oil in a skillet, add ham hock and brown on all sides & add to pot.
  5. Add to the skillet butter, onion, celery and peppers, cook until tender, then add minced garlic last so as not to burn the garlic and then add to the pot of peas.
  6. Add remaining ingredients, bring to a boil, reduce heat and simmer, covered, for about an hour.
  7. Adjust consistency of the peas by adding more broth if they become too dry. Peas should be creamy, not soupy. 
  8. Using the back side of a large spoon, smash up about 20% of the peas, stir and serve with some hot cornbread.