Go Back
juneteenth black eyed peas

Juneteenth Black Eyed Peas

A flavorful and symbolic dish perfect for Juneteenth celebrations. These Juneteenth black eyed peas are packed with savory goodness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: Soul Food, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Juneteenth Black Eyed Peas
  • 1 pound dried black eyed peas soaked overnight or quick-soaked (see instructions)
  • 6 cups chicken or vegetable broth
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1/2 cup smoked ham hock or 4 slices bacon diced
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional, for a little heat)
  • salt to taste
  • black pepper to taste
  • 2 tbsp olive oil or butter
  • 1 bay leaf

Equipment

  • Large Pot
  • Colander

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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

For an even richer flavor, you can add a chopped green bell pepper or a diced tomato along with the onion. These Juneteenth black eyed peas are excellent served with cornbread or rice.