Black Eyed Peas

January 21, 2013 / By Foodland

Black Eyed Peas

A flavorful southern favorite!
Course Side Dish
Servings 8 Servings


  • 1 package (7 ounces) black eyed peas
  • 3 smoked ham hocks
  • 2 links andouille sausage
  • 1 package bacon, diced
  • 3 celery, diced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 teaspoons dried lemon thyme
  • salt and pepper
  • Tabasco sauce


  1. Soak black eyed peas in water to cover overnight, drain.
  2. Cover ham hocks with water and simmer until soft, about 1 hour.
  3. Remove ham hocks, cool and dice meat. Save cooking stock.
  4. Slice sausage into ½” pieces.
  5. Brown bacon and sausage in a sauce pan until bacon is crispy.
  6. Add celery, bell peppers, onions, garlic, and drained black eyed peas.
  7. Add the ham hock meat and reserved stock. Stir in the chicken broth and lemon thyme.
  8. Bring to a boil, cover and simmer on medium heat for 45 minutes or until the black eyed peas are tender but not mushy.
  9. Season with salt and pepper and Tabasco sauce to taste.
  10. Serve with rice and buttery cornbread.
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