Juneteenth black eyed peas. This recipe for Juneteenth black eyed peas isn’t just a meal; it’s a flavorful journey through tradition, a symbol of liberation, and a hearty, comforting dish that deserves a place on every table. Today, we’re diving deep into crafting the most flavorful, soul-satisfying Juneteenth black eyed peas you’ve ever tasted. We’re talking about plump, tender peas simmered to perfection with smoky meats and aromatic vegetables, all coming together in a rich, savory broth. Get ready to elevate your Juneteenth celebration with this essential and incredibly delicious dish!
Key Ingredients for Juneteenth Black Eyed Peas
To create truly spectacular Juneteenth black eyed peas, you’ll need a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the layers of flavor that make this dish so special.
- 1 pound (about 2 cups) Dried Black-Eyed Peas: Opt for good quality dried peas. Rinse them thoroughly before soaking. Soaking overnight or using a quick soak method (boiling for a few minutes, then resting) is recommended for best results.
- 4-6 ounces Smoked Ham Hocks or Smoked Turkey Legs: These are essential for deep, smoky flavor. Choose meaty pieces. If using ham hocks, ensure they are thoroughly cleaned.
- 1 large Yellow Onion: Finely chopped. This forms the aromatic base of the dish.
- 2 cloves Garlic: Minced. Fresh garlic provides a pungent, savory kick.
- 1 large Bell Pepper: Chopped (green, red, or a mix for color and flavor).
- 1 stalk Celery: Chopped. Adds a subtle, earthy note.
- 4-6 cups Chicken or Vegetable Broth: Low-sodium is preferred, allowing you to control the seasoning.
- 1 tablespoon Apple Cider Vinegar: A crucial ingredient that brightens the flavors and adds a touch of tang.
- 1 teaspoon Smoked Paprika: Enhances the smoky depth.
- ½ teaspoon Dried Thyme: A classic herb that pairs wonderfully with peas.
- ⅛ teaspoon Cayenne Pepper (optional): For a touch of heat, adjust to your preference.
- Salt and Freshly Ground Black Pepper: To taste. Start with a moderate amount and adjust at the end.
- 2-3 Bay Leaves: Infuses a subtle, herbal aroma.
- Fresh Parsley or Green Onions (for garnish): Chopped, for a fresh finish.
How to Make Juneteenth Black Eyed Peas
This Juneteenth black eyed peas recipe is surprisingly easy to make, delivering a deeply flavorful and satisfying meal perfect for celebrations or a comforting weeknight dinner. Its simplicity belies its rich, complex taste, with tender peas absorbing the smoky goodness of ham hocks and the aromatic embrace of vegetables. The result is a hearty, nourishing dish that boasts a wonderful texture and a savory depth that will have everyone reaching for seconds. Expect this dish to take approximately 2-2.5 hours from start to finish, including prep and simmer time.
Step-by-Step Instructions:
Prepare the Black-Eyed Peas:
- Rinse the dried black-eyed peas thoroughly under cold running water, picking out any debris or discolored peas.
- Soaking (Recommended): Place the rinsed peas in a large bowl and cover with at least 3 inches of cold water. Let them soak overnight (8-12 hours). Drain and rinse before cooking.
- Quick Soak Method (Alternative): If you’re short on time, place the rinsed peas in a large pot, cover with water, and bring to a rolling boil for 2-3 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse.
Render the Smoked Meat:
- In a large, heavy-bottomed pot or Dutch oven, add the ham hocks or turkey legs. Add enough water to barely cover them. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes to 1 hour, or until the meat is tender and starting to fall off the bone.
- Carefully remove the meat from the pot, reserving the cooking liquid. Once cool enough to handle, shred the meat from the bones and discard the bones, skin, and any excess fat. Set the shredded meat aside.
Sauté the Aromatics:
- Heat 1-2 tablespoons of olive oil or a small amount of the reserved cooking liquid in the same pot over medium heat (if there’s any residual fat from the meat, you can use that).
- Add the chopped onion, bell pepper, and celery. Sauté for 5-7 minutes, until softened and fragrant.
- Stir in the minced garlic, smoked paprika, and dried thyme. Cook for another minute until fragrant, being careful not to burn the garlic.
Combine and Simmer:
- Add the soaked and drained black-eyed peas to the pot with the sautéed aromatics.
- Pour in the chicken or vegetable broth and enough of the reserved cooking liquid from the smoked meat to ensure the peas are fully submerged by at least an inch (you’ll likely need 4-6 cups total liquid).
- Add the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the peas are tender but still hold their shape. Stir occasionally to prevent sticking.
Add Meat and Finish:
- Once the peas are tender, stir in the shredded ham hock or turkey meat and the apple cider vinegar.
- Continue to simmer for another 15-20 minutes, allowing the flavors to meld and the broth to thicken slightly.
- Season with salt, freshly ground black pepper, and cayenne pepper (if using) to taste. Remember that the ham hocks can be salty, so taste before adding salt.
Serve:
- Remove the bay leaves before serving. Garnish generously with fresh chopped parsley or green onions. Serve hot and enjoy!
Juneteenth Black Eyed Peas
Ingredients
Equipment
Method
- Soaking the Juneteenth black eyed peas: If you haven’t pre-soaked your juneteenth black eyed peas overnight, you can quick-soak them. Rinse the peas and place them in a large pot. Cover with water by about 2 inches. Bring to a boil, then remove from heat, cover, and let stand for 1 hour. Drain and rinse.1 pound dried black eyed peas
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced ham hock (or bacon) and cook until browned and crispy. Remove the ham/bacon with a slotted spoon and set aside, leaving the fat in the pot.1/2 cup smoked ham hock or 4 slices bacon, 2 tbsp olive oil or butter
- Add the diced onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.1 yellow onion, 2 cloves garlic
- Stir in the smoked paprika and cayenne pepper (if using) and cook for 30 seconds more.1/2 tsp smoked paprika, 1/4 tsp cayenne pepper
- Add the Juneteenth black eyed peas, broth, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the peas are tender. Stir occasionally to prevent sticking.1 pound dried black eyed peas, 6 cups chicken or vegetable broth, 1 bay leaf
- Once the juneteenth black eyed peas are tender, remove the bay leaf. Season with salt and black pepper to taste. If the mixture is too thin, you can mash a few peas against the side of the pot to thicken.salt, black pepper
- Stir in the reserved ham hock or bacon before serving. Enjoy your delicious Juneteenth black eyed peas!1/2 cup smoked ham hock or 4 slices bacon
Notes
Why You’ll Love This Juneteenth Black Eyed Peas Recipe
You’ll truly adore this Juneteenth black eyed peas recipe because its main highlight is the unparalleled depth of flavor created by slow-simmering tender black-eyed peas with smoky ham hocks and a medley of aromatic vegetables. This isn’t just another side dish; it’s a rich, hearty stew that captures the essence of Southern comfort food and historical significance. Making this at home is incredibly cost-effective compared to dining out, transforming humble ingredients into a gourmet-level experience without breaking the bank, while also allowing you to control the quality of ingredients. The vibrant medley of fresh bell peppers, savory onions, and a touch of apple cider vinegar, coupled with the smoky undertones, creates an irresistible flavor profile that is utterly addicting.
This recipe for Juneteenth black eyed peas is comforting, flavorful, and deeply satisfying, echoing the simple goodness found in our classic Chicken and Sausage Gumbo recipe. Both dishes celebrate hearty ingredients and rich broths, proving that authentic flavors don’t have to be complicated. Don’t just read about it; dive in and experience the joy of making these fantastic Juneteenth black eyed peas for yourself!
What to Serve Juneteenth Black Eyed Peas With
Juneteenth black eyed peas are incredibly versatile and pair beautifully with a variety of complementary dishes, making them perfect for a festive Juneteenth spread or a comforting family meal.
- Cornbread: A classic pairing! The savory, slightly sweet cornbread is perfect for soaking up the flavorful pot liquor. Think fluffy buttermilk cornbread or even a spicy jalapeño cornbread for extra kick.
- Collard Greens: Another Southern staple, braised collard greens with a touch of smoked meat offer a wonderful counterpoint in flavor and texture, and are often served alongside black-eyed peas.
- Fried Chicken or BBQ Ribs: For a truly celebratory meal, the richness of fried chicken or the smoky sweetness of BBQ ribs complements the savory peas perfectly.
- Rice: Serving the black-eyed peas over a bed of fluffy white or brown rice creates a more substantial meal, allowing you to stretch the dish further and soak up all the delicious broth.
- Hot Sauce: Offer a selection of your favorite hot sauces on the side, allowing diners to customize their level of heat.
- Fresh Sliced Tomatoes and Onions: For a fresh, acidic contrast, a simple side of sliced ripe tomatoes and raw onions dressed with a little vinegar adds a refreshing element.
Top Tips for Perfecting Juneteenth Black Eyed Peas
Achieving perfect Juneteenth black eyed peas is all about attention to detail. These tips will help you create a dish that’s bursting with flavor and tender perfection every time.
- Don’t Skip the Soaking (or Quick Soak): While some recipes claim you can cook black-eyed peas without soaking, pre-soaking drastically reduces cooking time and helps them cook more evenly, resulting in a creamier texture and easier digestibility.
- Choose Quality Smoked Meat: The smoked ham hock or turkey leg is where much of the dish’s fundamental flavor comes from. Invest in good quality, smoked pieces with some meat on the bone for the best results. If you can’t find them, a good quality smoked sausage can be used in a pinch, but the depth of flavor won’t be quite the same.
- Sauté Aromatics Thoroughly: Take your time with the onions, bell pepper, and celery. Softening them properly and allowing them to release their sweetness forms a critical flavor base. Don’t rush this step.
- Taste and Adjust Seasoning Throughout: Salt content from smoked meats can vary greatly. Start with less salt and taste your peas towards the end of cooking. Add more salt, pepper, and even a touch more cayenne or hot sauce if needed.
- The Apple Cider Vinegar is Key: Don’t omit the apple cider vinegar! It doesn’t make the dish taste vinegary; instead, it brightens all the flavors and provides a crucial acidic balance to the richness of the meat and peas.
- Don’t Overcook: While you want tender peas, you don’t want them mushy. Start checking for doneness after about 45 minutes of simmering. They should be soft but still hold their shape.
- Consider a Pinch of Sugar: A tiny pinch of brown sugar (about ¼ teaspoon) can sometimes balance the flavors, especially if your ham hock is very salty or the vinegar is quite sharp. It’s optional, but worth experimenting with if you feel the flavor needs a little rounding out.
Storing and Reheating Tips
Proper storage ensures your delicious Juneteenth black eyed peas remain fresh and flavorful for future enjoyment.
Refrigeration:
Allow the Juneteenth black eyed peas to cool completely to room temperature before storing. Transfer them to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days. This is an excellent dish for meal prepping, as the flavors often deepen and become even more harmonious the next day.
Freezing:
For longer storage, Juneteenth black eyed peas freeze exceptionally well. Once cooled, spoon the peas into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace if using containers, as liquids expand when frozen. Label with the date. They can be frozen for up to 3 months. Thaw frozen black-eyed peas overnight in the refrigerator before reheating.
Reheating:
- Stovetop: The best way to reheat is on the stovetop. Transfer the peas to a saucepan and heat gently over medium-low heat, stirring occasionally, until heated through. If they seem too thick, add a splash of broth or water to reach your desired consistency.
- Microwave: For individual portions, microwave in a microwave-safe bowl, stirring every minute or so, until thoroughly hot.
Final Thoughts
This Juneteenth black eyed peas recipe is more than just a meal; it’s a culinary embrace of heritage, flavor, and community. From the savory depth of smoked ham hocks to the tender, earthy peas and the vibrant medley of vegetables, every spoonful tells a story. Whether you’re celebrating Juneteenth, embracing your culinary roots, or simply yearning for a bowl of comforting, soulful food, this recipe delivers on all fronts. It’s a dish that warms the heart, nourishes the body, and brings people together. So, gather your ingredients, infuse your kitchen with the irresistible aroma of tradition, and create a pot of these incredible Juneteenth black eyed peas that will leave everyone feeling satisfied and connected. Happy cooking, and happy Juneteenth!
Ready to start cooking? Explore hundreds of delicious recipes now, and for daily inspiration and curated food ideas, follow us on Pinterest!