This Southern Slow Cooker Black-Eyed Peas recipe is rich, smoky, and perfectly creamy. It’s an easy Southern side dish that practically cooks itself — no soaking or standing over the stove required!
Down here in the South, we’ve got our fair share of superstitions, and New Year’s Day is full of them. Tradition says you need three things on your plate — greens, pork, and black-eyed peas — if you want good fortune in the year ahead.
The greens represent money, so we usually go with collards to cover that base. Pork, which shows up in everything from the ham on the table to the smoked ham hock in the pot, symbolizes progress, because pigs root forward, never backward. And those black-eyed peas? They’re all about luck. Some folks even swear you should eat 365 of them for good luck every day of the new year!
My family has its own little quirks, too. We toss a few dried black-eyed peas in our wallets, and my grandmother refuses to wash clothes on New Year’s Day. She says it means you’ll wash someone right out of your life. She only broke that rule once, and that was the year her daddy passed away. You can bet she hasn’t done it since!
If you’re looking for an easy and delicious way to get those good-luck peas on your plate this year, my Southern Slow Cooker Black-Eyed Peas recipe is just the thing. It’s rich, comforting, and packed with smoky flavor — the perfect way to start the year with a warm belly and a smile.
Should black-eyed peas be soaked before cooking?
Not really. Black-eyed peas are small, so soaking isn’t necessary. Sure, soaking them will shave off a little cooking time, but I actually prefer them unsoaked. Cooking them straight from dry gives them a creamier texture and deeper flavor.
And when you use the slow cooker, there’s no need to soak. That long, gentle simmer does the work for you. Just dump everything in, give it a stir, and let time and heat work their magic.
How to make your black-eyed peas creamy
If you like your peas with that silky, almost stew-like consistency (and who doesn’t?), there’s an easy trick. Once they’re fully cooked and tender, use the back of a spoon or a potato masher to gently mash some of the peas right in the pot. Stir everything together, and the starches from those mashed peas will thicken the broth, turning it into a rich, creamy sauce that clings to every bite. It’s Southern comfort at its finest.
How do you doctor up black-eyed peas?
There are plenty of ways to give your black-eyed peas more flavor, but in my opinion, nothing beats a good ham hock. It adds a deep, smoky, porky richness that’s hard to beat. You can season with salt, pepper, a little onion, and garlic, but the ham hock is the real star. As it cooks, the fat and collagen melt into the peas, creating a savory, almost meaty broth that’s pure magic.
Don’t have a ham hock handy? A few strips of bacon will do the trick. Just cook them first, toss them in with the peas, and let that smoky flavor build as it all cooks together. You can even use some leftover ham, some wet ham bouillon, or packets of dry ham seasoning.
Serve your peas on their own, over rice, or alongside greens and ham for the full New Year’s spread. Either way, you’ll have a bowl full of good luck, great flavor, and plenty of comfort to start the year off right.
Science of Deliciousness
So what makes black-eyed peas get that creamy, velvety texture we all love? It’s all about starch. As the peas cook low and slow, some of their natural starches start to break down and mix with the cooking liquid. When you mash a few peas into the pot, you release even more of that starch, which thickens the broth and gives it that perfect, creamy consistency — no cream needed! The longer they simmer, the silkier and more flavorful they become.
And if you want to add a little heat, check out my Spicy Creole Black-Eyed Peas — same luck, just with a little extra kick.
Ingredients
- 1 (16-ounce) package dried black-eyed peas
- 6 cups water
- 2 chicken bouillon cubes
- 1 teaspoon salt
- ½ medium yellow onion diced
- 2 cloves garlic smashed
- 1 smoked ham hock
Instructions
- Sort and rinse the peas, discarding any discolored peas.
- Add the peas, water, bullion cubes, salt, onion, garlic, and ham hock to the crock of a 4 to 6-quart slow cooker. Cook on low for about 8 hours (or on high for 5 to 6) or until tender to your liking.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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I’d like to add rice
How much?
At the end?
Are you adding cooked rice or planning to add raw rice? If you’re looking for Hoppin’ John, I’ve got a recipe like that here: Southern Hoppin’ John
I couldn’t find the ham hock so I used a 12 ounce package of salt pork & added 2 tsp. Liquid Smoke (hickory flavor). The black-eyed peas were delicious & using the crockpot saved me time & range space. Made for a great New Year. Will definitely fix again soon. 👍🏻👍🏻
Happy to hear it, Teresa!
Southern Slow Cooker Black-Eyed Peas recipe was outstanding for New Years Day!
So glad you enjoyed them, Tim!
My husband said that if I make any other recipes for black eyed peas he would toss them all out!
They are absolutely the best I have ever made. Thank you so much. These are are definitely a keeper.
Ha! Love hearing that!
This is the best Black eyed peas recipe I have ever tasted!!
Thank you Stacey and Happy New Year………
Thanks, Karen! Happy New Year!
Perfect – I’ll never do them any other way
Thank you, Debra!! Glad to hear it!
Delicious!
So glad you enjoyed it, Merrie!
This is great ! I’m not a good cook and don’t really enjoy it, but this recipe for black eyed peas is delicious! And it’s easy!
I’m so glad you enjoyed it! And hey, if a recipe can win over someone who doesn’t love cooking, that’s a big compliment. Black-eyed peas are one of those things that taste like you worked a lot harder than you actually did. Thanks for taking the time to leave a note!
I don’t have a ham hock. Can I use Bacon? Thank you.
I am subbing the ham hock for bacon too. I’ve seen it used in place of a ham hock in other places. Good luck!
Should work just fine. You just want something to give it that smokiness.
How much water do I need to add for two ham hocks?
The water amount should be the same. Enjoy!
I only have 1/2 lb bag of peas. How much liquid would you say I should use? Thank you.
Jen, half the water, so 3 cups. but you be the judge.
I’d recommend about half as well.
Should I soak the peas in salt water overnight before cooking them in crock pot?
No, you don’t need to soak overnight and some folks swear by not salting the peas until they are done. You’ll get sodium from the ingredients, so just wait until they are done and salt to taste.
No, there’s no need.
AND…if you have ANY letovers, make pea patties. Chop up onion, add flour
.and peas until you get them thick , then fry em up. (Smash up some of ther peas to make paste.)
Yes! Sounds great! I’ve got a recipe close to that.
Do I need to cook the ham hock first?
The ham hock should already be cooked (smoked).
What if it isn’t cooked? Hoping slow cooker will cook it.
If it’s not cooked, then it will need to be smoked to give it all that great smoky flavor. I’ve just honestly never seen one sold raw or unsmoked.
Found a recipe on how to smoke the ham hock. Glad I asked before New Years.
Interesting! Is the one you have not already smoked? Most in the grocery store are. Also, are you sure it’s a hock and not something else?
My mother passed away 20 plus years ago. One memory I have, when we lived in Alabama, was her making black eyed peas with ham. Unfortunatley, she passed away before I became a mother and a wife and her reciepes were lost on a teenager who thought her mother would live forever. The thought of making this brings back a flood of memories. The smell as I prep brings it all back to life. This will definatley be made with love and maybe a few tears. Thank you for sharing.
Those black-eyed peas with ham aren’t just supper, they’re a time machine back to Alabama and your mama’s kitchen, and it’s amazing how the smells can bring her right back into the room. I’m honored my recipe gets to help you hold onto that memory, and I hope every bite feels like a little piece of comfort.
I haven’t made this yet but the recipe sounds delicious. If you need more than 6 servings can you just double the ingredients?
Sure! You might can get a few more servings form this one – it all just depends on the serving size. Enjoy!
Thank you for this recipe making it so interesting. Loving as well. It helps to stretch the dollar as well. Concerned with altitude. Beans I only got done once at 4,000 feet. I’m hoping the do better.
Hope they turn out great for you!
This is the best black eyed peas recipe I’ve found. Soooo delicious and easy!!
Hey, I’m so glad you loved the recipe! Black-eyed peas are such a great dish, and I’m happy it was easy for you.
I made these in the crock pot overnight and they are soooo delicious! Thank you, Stacey! Happy New Year!
So glad you enjoyed them, Penny!
Okay finding ham hocks is tricky as not many national grocers carry them. I found link pork sausage cut on the diagonal is a good substitute with lots of flavor. Cubed red bell pepper and condensed cream of chicken and herb instead of water. I use to use rich cream of shrimp but it seems to have disappeared from store shelves.
Great substitutions! The pork sausage sounds like a flavorful swap, and I love the idea of adding red bell pepper for a little extra color and sweetness. The cream of chicken and herb must add a great depth of flavor too. It’s always fun to hear how folks get creative—thanks for sharing!
Hi Marty, what part of the country do you live in? I’m far north Texas, and all of our grocery stores carry smoked ham hocks. Sometimes they are in not so obvious places – like by lunch meats, or in the pre cooked smoked section of the meat department, or I’ve even found them frozen with the frozen specialty items like crawfish tails and scallops, etc…
A great alternative (which Popeyes chicken does with their awesome red beans n rice) is to buy some liquid smoke and some ham or a turkey leg and cook those 2 items in your BEP’s for an almost exact taste. How did yours turn out?
Those look delicious, Tanya!
What I typically do is buy a ham for Christmas or even Thanksgiving when they are on sale. Right now the entire spiral ham is super cheap at the grocery stores. But, I typically take the ham hock that is left over at Christmas, and use it. Go get you a regular spiral ham, and then you can freeze the ham for other meals. Ham & eggs for breakfast, Ham Sandwiches for lunch, the list goes on and on!!
Can you use frozen peas?
Yes, but they will cook much faster.
First time I didn’t soak my peas, and this was perfect! It’s going to be my new go-to recipe. I used ham hock broth I had instead of the water and skipped the salt, but otherwise followed it exactly. So good and easy! Thank you!
I’m so glad it worked out perfectly for you! Using ham hock broth sounds like an awesome upgrade—bet it added so much flavor. Thanks for making it your new go-to and for sharing your tweaks. Enjoy!
Should I soak the peas before cooking?
There’s no need.
This black eye peas recipe is the easiest and tastiest I’ve ever used! No more soaking or constantly stirring to make sure they don’t stick. And the flavor is wonderful. I’ll never use any other recipe!
Thanks, Sharon! So glad you enjoyed these!
I grew up with these traditional peas. Always save my ham bone and any drippings from leftover Thanksgiving ham and slow cook with the peas, also hv that ham hock in the pot.
So good! Happy New Year!
Out of this world good! I will never cook black-eyed peas any other way after this–they are delicious! Thank you!
So happy to hear they turned out great for you!
thanks, my first time black-eyed peas, mostly a red bean guy.
Glad you enjoyed them!
what can you use in place of a smoked ham hock?
You could use smoked ham, a ham bone, or if you’re looking to avoid pork, you can use smoked turkey – smoked turkey necks, wings, etc. work well, too.
I gave it a 4 and not a 5 because it had good flavor but was salty. Anyone else have this problem? I followed recipe to a T.
What kind of meat did you use to season the peas? Difference types of smoked meat have varying salt levels.
Just putting my peas in the crockpot to cook 8hrs while I sleep. I used 1 ham hock, 16oz peas, 6 cups water 2 chicken cubes, 1 tsp salt 1 purple onion, 2 smashed garlic cloves and about a tablespoons of bacon grease, that’s how we do it in the south, everything tastes better with a little bacon grease. Happy New Year 2023! 🥳✌️
Couldn’t agree more! Happy New Year!
I’m making this as we speak, so can’t rate with confidence. 🙂
The instructions for the onion have me a bit confused. I cut my onion in half, then cut that half into 4 pieces.
Is that correct, or should I quarter the whole onion and add half of it?
Also, I only have a7 qt slow cooker, not 4 – 6 qt.
Any comments on that?
I’m about to use a 7qt as well (shouldn’t be a problem)… and I’m throwing in the whole onion, cut in half, and quartering each half. I’m a risk taker. Hahah
That will work.
1/2 and onion is cut into 4 chunks.
About how many servings does this make? Planning to make this for new years day along with collards, corn bread, mashed potatoes, and fried chicken and I will have about 20 guests. Should I make more than a single version of this recipe?
There’s a comment below where he says that a double batch would probably cover 25 people is they are served as a side dish. Happy New Year!
A double batch should work – it just all depends on the serving size.
I use this recipe every year. It’s wonderful and much easier than soaking and standing watch over a pot all day to make sure they don’t stick! I add just a little bit of bacon grease (about a Tbs) to the rest of the ingredients, if I have some left over from breakfast, but not necessary.
Thanks, Sharon! So glad you’ve enjoyed this one!
Going to use your recipe for New Years…..If I add collard greens to the slow cooker toward the end of cook time, should it be the last hour or longer?
It really depends on how tender you like your collards. I think for me, an hour should be about right.
I love to cook a ham bone either in the slow cooker or simmered on the stove for several hours. What meat is on the bone will fall off the bone – and you can then use the meat and the broth to cook the peas. For me personally, sometimes the smoked flavor of ham hocks is a bit strong in the broth……..this way, you get the delicious meat and you can discard the bone and skin. If the broth is also too strong with smoke flavor (a personal preference) you can replace the liquid with canned broth and/or a spoon full of Better than Bullion pork flavor. I have recently learned that you can also go to the Honey Baked Ham store and buy a ham bone!
I had no idea about buying a ham bone! What a great tip!
I’ve gone to Honey Baked Ham for years. Their ham is delicious and I always have a couple of their ham bones in my freezer.
Smart! Great to have those at the ready!
Hello,
I need to make these for about 25 people. How many servings does this recipe make? Could this be used for that many servings? Also what do you think about adding celery? Thank you!
Celery would be a delicious addition. It really depends on the serving size. As a side, I think you could possible feed 25 folks with a double or triple batch. If you’re doing something like hoppin’ john where the peas are more of a star in the dish, you might nee more.
Hi Stacey, I want to use your recipe but I have just been informed the man of house has decided to use it for his pork and sauerkraut 😂. So….how many hours simmering in cast iron Dutch oven?? Thank you for your great recipes!
Ha! It should take about 2 hours if you soak your peas or a little longer if not.
How long should I cook if I already soaked overnight?
My experience is that it only really reduces the cooking time by about 30 minutes to an hour. There are just so many things that can effect how quickly they cook, it’s really hard to say. But you will require less water if you soaked them.
Excellent recipe though I had already soaked the dry Black eyed peas. I’ll use your recipe because it’s clear and well thought out. When you’ve cooked for years, you recognize a very good cook’s recipes and tips. That said, the site itself is a night because of all the ads, invites to get a faster browser, and on and on! Hope they paid you well.
Hey, Ron! Glad to hear the recipe was what you were looking for. When it comes to the ads, we work incredibly hard to ensure the the ads are unobtrusive, but they have to be there to pay the bills. Just so you know, the types of ads that are displayed are typically a result of your browser history – things you might have searched for or viewed in the past. We don’t sell ads to specific companies quite like that. Just out of curiosity, are you viewing the site on mobile or desktop?
You did good with this recipe! I’m an old southern gal and black eyed peas with ham, collard greens, and corn bread was what my family ate on New Years Eve. Your recipe can’t be beat. I saw it and couldn’t wait until new years day so I fixed it now in August. I’ve never eaten ham hocks before now. I’ve been missing out. From now on I’m using your recipe.
Lee, thank you so much! Nothing like black eyed peas flavored with ham hocks!
Hi Stacy:
I used your black eye pea recipe to cook my BE peas for New Year’s. I highly recommend not soaking your peas per Stacy’s recommendation. The peas will have far more flavor. First time I’ve NOT soak my peas. No more soaking for me. Also if you are concerned about flatulence put 1/2 to 1 tsp of baking soda while cooking.
Thank you Stacy for your wonderful recipes.
KD in Georgia
I’m so glad to hear that you enjoyed them, KD!
I have 2 bags of frozen black-eyed peas. Can I use those for this recipe?
Sure! You just won’t have to cook them as long.
I usually make “Hoppin’ John” by adding Rotel Tomatoes to my black-eyed peas. Serve it with rice and cornbread and of course greens. I lean toward cabbage, but I love greens as well.
P.S. I love your recipes.
Cindy Soape
Thanks, Cindy! That sounds delish!
What would the cook time be if I doubled the recipe?
It should be about the same.
Stacey I have look at so many recipe for slow cook blackeye peas and I finally decided to use your recipe to be on the safe side. This will be my second time using a slow cooker but first for blackeye peas. My question is (1) can I us a 4qt. slow cook. (2) chicken broth instead of bouillon and how much broth. Thank you so much.
A 4 quart slow cooker should work just fine. You can use chicken broth; you’ll just need as much broth as water – so 6 cups. Hope they turn out great for you!
Thank you Stacey for responding back to my questions. I really do need to get a new pair of eyeglasses because when I read your instruction on the recipe the first time I did not see the info on the slow cooker sizes. Thank you for your patient. My last question could I use 3 cups of broth and 3 cups of water? Thanks again and have a blessed day.
No worries at all! Yes, I do think you could do half broth and half water.
I just finished cooking the peas and they taste delicious. I cooked the ham hock first and immediately added it to the crockpot. I added a little more salt and cooked for 7 hours on low.
Glad you enjoyed them!!
These peas are perfect!! If doubled in larger slow cooker what would cooking time be? I never can adjust it where food comes out the same Thank you
Thank you! The cook time should roughly be the same.
Can You use canned black eyed peas ?
I wouldn’t recommend it as I think they’d just all cook to mush.
But check them for seasonings and cook the other ingredients first then add the canned peas at the end so they don’t get mushy.
Some stores carry fresh black eye peas in the produce department. Those don’t need to soak.
These Peas were the best I’ve ever had! And even better, no soaking in water before cooking. They were so good, I made them again using pinto beans. Delicious again! Thanks so much, Stacey. And I hope you have a very happy New Year.
Wonderful! I’m so glad you enjoyed these, Jo!
Can I Just Add Neckbones Pre-Soaked Blackeyed Peas, Plus Other Ingredients In Crockpot And Cook On Low
Sure!
I SOAK MY PEAS OVERNIGHT, I USE SMOKED TURKEY WINGS, NECKS OR DRUMS, ADD ONIONS, GARLIC, BAY LEAF, CHICKEN BROTH, PEPPER AND LET THAT SIMMER BEFORE ADDING MY PEAS. I THEN LET IT COOK ON LOW UNTIL TENDER. IF IT’S NOT CREAMY ENOUGH, I MIGHT ADD A TABLESPOON OF FLOUR. SERVED OVER RICE AND EATEN WITH HOT WATER CORNBREAD! I MAKE IT ALL YEAR, NOT JUST FOR NEW YEAR’S!!
Yum! Yum! Yum!
I switch to smoked turkey wings, or drumstick in deference to high salt and fat content of salt pork. black eyes are good anytime of the year,so im making them for summer gatherings,
I agree!
Coornbread for gold. Greens for folding money. Black-Eyed Peas for luck 365 for each person. Collards are my favorite greens. My mother from Alabama taught me this. (We do the turkey carcass, too but just for soup between Christmas and New Years Day) She speculated that this traditional meal emerged from the ‘hard times’ after the war between the states when fancy food was is short supply.
Make perfect sense. Thanks for sharing, Will!
Could you substitute beef bouillon for the chicken bouillon?
Sure!
Yes, I used smoked neck bones because the store didn’t have hocks, pig tails are also the bomb in them! Can’t wait to eat!!!
Yummo!!
Can I use salt pork (rather then ham hock for got it at store)
Sure! It’s best if it’s smoked.
I’m glad I found this post. Everyone here has great ideas on how to cook the Good Luck Beans. I’m certainly going to take a bit from everyone who posted.
So, here at 8:30pm 12-31-2018 I’ve already prepped my goodies. I started off by boiling a smoked ham hock and a 1/4 teaspoon of crushed red pepper, just to get the broth from it. I thought I’d soak the peas in in overnight but now after reading this post, I’m not pre-soaking the peas at all since I have this new found broth to cook in tomorrow. I plan on starting in the wee hours with the second ham hock and the “homemade broth”. Bring it all up to a boil in the crock pot on high and then switching to low and adding Campbell’s french onion soup and a bit of water (all to cool it down) and then add the pre-washed black eyed peas. Hours later I’ll start adding to my pot (not necessarily in this order) carrots, celery, Kielbasa sausage, seared bell peppers, onion, bacon bits, potatoes. I’ll add the carrots and potatoes first just to make sure they are fully cooked. Hard potatoes and carrots will never be acceptable when they are undercooked. Later I’ll add the onions and about an hour later add the celery as undercooked onions and celery are better crunchy than sappy overcooked and mushy. Finally I’ll add the bacon bits (Hormel) about two hours from the finale. Since the sausage is already cooked as well as the seared peppers I did earlier tonight, I’ll add them in the last hour or so as they just need heating up. I don’t want to add the sausage earlier just in order to get flavor from it as the ham hock will add plenty of flavor and the sausage has its own distinctive taste.
What time do we eat??? 🙂
I also like to add an envelope of Sazon Goya seasoning, “con cilantro y achiote”. Adds a nice flavor. Just a little something I learned from a Spanish neighbor. It’s really good if you are a vegetarian, and don’t use pork.
Sounds like a delicious addition!
I have got a mess of pork neck bones (with a nice dark smoke on ’em) that are just begging to jump in the slow cooker this year! I think I’ll let ’em. Happy New Year!!!
YUM!
Is there a vegetarian way to do this you would recommend? Can you just drop the ham or should you substitute something for it?
You can buy a couple of cartons of vegetable broth…and perhaps step it up with additional seasonings per taste and preference.
That’s an idea!
I can help with making them vegetarian! I was vegetarian over half my life. Smoked paprika is great, but you can get a vegetarian version of chorizo now that I think tastes better than actual pork chorizo. I don’t usually try to substitute though. I’ve never liked liquid smoke. It always tastes fake to me, but many people love it. I have used smoked salt, but it’s hard to find. My hubby usually smokes a quart or two of kosher himself (we’re both chefs….which means we’re giant food geeks lol). For a veggie version, I’d brown a large onion in some olive oil, then add garlic – lots of garlic! Stir it around a bit. Slice up about half a pound of cremini mushrooms and brown those too. Put all of this in the crock pot. Put your beans in, along with veggie broth and a can of diced tomatoes. I’m in the midwest. You cannot get a decent fresh tomato here until about June. They look pretty, but taste like nothing. If you have tasty fresh ones, chop up a couple of those instead. Add your spices – personally, I put in about 2 teaspoons ground cumin, 1 Tablespoon smoked paprika, 1 teaspoon dried mexican oregano, at least 1 teaspoon of chili powder – I use dried ancho for this, a couple bay leaves, and a couple Tablespoons of soy sauce or Tamari. Cook it the way Stacey instructed. Add salt and pepper to taste after. If you spice it enough, you’ll need very little salt to be satisfied. I’m a chef, but I’m not a snob, and I am Southern! I love me some greens! I like collards, but I like to saute a sliced up red onion first, then rinse and julienne (cut into thin strips) my collards and saute them lightly with the onion. I like them where they are just starting to wilt, but still have some chew to them. After that, just a generous sprinkle of black pepper, and a drizzle of balsamic vinegar on top – yum! My momma called a heathen for serving them to her like this though….. She liked them boiled down with some mustard on top. All that being said, I am no longer a vegetarian. We cured and smoked a small ham for Christmas. I just pulled the ham bone out of the freezer. Can’t wait! I came to this sight because even though I’ve been a chef a long time (27 years), I’m still learning every day. I’m rather inexperienced in the realm of slow cookers, but I have to work tomorrow. I want my beans ready when I get home, so Stacey – Thank You for educating me on the slow cooker. HAPPY NEW YEAR!
Sounds delicious!!!❤️
Thank YOU, Cindy!!! Happy New Year!
You can certainly just leave out the pro but will miss out on the smoky flavor? Do they make a vegetarian friendly smoke seasoning?
Never heard of one. That would be rather unique.
What about adding some smoked paprika? Or liquid smoke, which I think is vegetarian.
We put the carcass (breast bone from the Christmas turkey) into the black-eyed peas. Simmer it all day with a little onion and garlic after pressure cooking it 3 minutes. We soak the peas overnight too, but probably not required. We remove the Turkey bones before serving.
Incidentally, we freeze the carcass after Christmas dinner and save it for New Year’s.
When I want Vegan Blackeyed Peas, I use vegetable broth or bouillon. I get a good start with about 2 tablespoons extra virgin olive oil to saute a mix of chopped onions, red bell pepper, and celery, add the peas and cover completely with broth and/or filtered water. Adding two medium size Bay Leaves and a dash of ground thyme as the mixture starts to boil in the slow cooker adds flavor suggestive of meatiness. I cook the peas about 4-6 hours, past being tender. But I can cook them on the stove top in 45-60 minutes if I am able to watch them while cooking. Serve with cooked turnips with greens and cornbread, a West Texas tradition, as well as a side of tamales.
Sounds delish!
This Yankee girl with a Southern heart cannot wait to make this. Thank ya’ll
Hope you enjoy!!
Cumin adds great smoked flavor for vegan or vegetarian
Liquid smoke is vegan too and available in different smoke flavors
Great tip!
I cook the ham hocks with water and spices first. Wash the peas and pour the cooled liquid of ham hocks over them and refrigerate over night because I think increases flavor. I do pick meet off the hocks I cook in slow cooker with your ingredients until done I add flaked red pepper Love the tradition comments!
Do you have to soak the beans first, or just put them in the pot as-is after checking for rocks and stuff??
John, Stacy said she’s done it both ways and prefers not soaking. I still soak mine but if I’m using my slow cooker I usually only soak about 4 hours. I think it’s just a habit for me. I’ve never fixed them without soaking so can’t comment on how they do but she said they have even more flavor. Hoping you see this in time. Happy New Years!!
Thanks for getting back with him, Patty! Happy New Year!!
Great recipe. We have been making hoppin john for at least 40 years. We use a qt of chicken broth and 2 cups of water and a ham hock. Bring to a boil. Let sit over night. Bring to a boil and simmer until tender. Then combine with rice and chopped cooked greens. Until this year then invite friends and serve with coleslaw and cornbread. Truly my favorite bean dish. If you can find them smoked turkey legs are great in this. And lots of black pepper
Thanks, Steven!
Nope, no reason to soak them. 🙂
If you soak them you don’t toot as much, lol!
My mama always said you had to soak the poots out of the beans. I’ve also heard adding a little soda will take away the gas. LOL
Ha! Well, while I’ve always been told that and know countless numbers of folks who agree, my research seems to indicate that soaking them actually doesn’t have much effect on the… ugh… after effects. 🙂 https://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html
Could you use chicken broth for the bouillon cubes?
Absolutely! I just find that many folk opt for the bouillon because it’s cheaper than buying a couple of cartons of broth.
My mother would always wash a silver dime and put in the black eyed peas for good luck to the person who got the dime. I think it was to get us to eat the peas. We would also have cooked down cabbage, fried sweet potatoes, pork chops and corn bread.
What a fun tradition!
You’re supposed to have a dollar bill in your pocket all day New Year’s Day so you will be prosperous in the New Year.
Love hearing these!!
5 cups of water….diced the onion….meat from smoked bacon plus ham and 3 bullion cubes…EXCELLENT
My cousin from California always sends me $2 bills. She said with them in your wallet, you’ll never be broke. I’m not sure about that saying, but my Heavenly Father supplies all my needs
I always keep a $2 bill in my wallet, too! 🙂
I’m new to this site but learning so much! My mom’s parents immigrated to the US (Mass.) from Lithuania and my dad is from west Texas. We grew up with a mix of delicious food on our table. My grandparents always gave us a $2 bill on our birthday and, to this day, you’ll find one in my wallet! I serve a dinner of turkey kielbasa, sauerkraut, and mashed potatoes but the mashed potatoes will now be replaced with black-eyed peas (not canned and not soaked 👍🏼). Great suggestion.
Hope you’ll enjoy them! I always keep a $2 bill in my wallet, too!