Black Eyed Peas Recipe

This flavorful black eyed peas recipe shows you how to cook black eyed peas without soaking using the Instant Pot, stove, or oven method. They're juicy, tender, and ready in under an hour.

📝 Ingredients

• 1 pound Dried Black Eyed Peas (*see footnote for canned or frozen beans)
• 6 cups Broth or Water (or more as needed to adjust consistency)
• 1 pound Smoked Ham Hock or Ham Bone (or Smoked Turkey Wings or Leg)
• 1/4 cup Dried Minced Onion (or 1/2 large onion, diced)
• 1/2 teaspoon Salt (plus more to taste)
• 1/4 teaspoon Black Pepper
• 1 Bay Leaf
• 1/2 pound Diced Ham or Smoked Turkey (add near the end to keep it tender)

👨‍🍳 Instructions

1. 1--- NOTE: Soaking is NOT REQUIRED for this recipe 🎉 ---
2. 2Add dried BLACK-EYED PEAS, BROTH, HAM HOCK (or SMOKED TURKEY WINGS), DRIED ONION, SALT, PEPPER, and BAY LEAF to your cooking vessel of choice (Instant Pot, stock pot, or Dutch oven).If you're making black-eyed peas with leftover ham or turkey, add it near the end of cooking to keep it tender.
3. 3--- Pick your favorite method ---
4. 4Instant Pot Method: Secure the lid and set the pressure release valve to sealing. Select Manual or Pressure Cook on HIGH pressure for 12 minutes. Allow a 15-minute natural pressure release, then carefully turn the valve to venting to release any remaining steam.
5. 5Stove Method: Bring everything to a boil over medium-high heat and cook for 5 minutes. Reduce the heat to medium-low, cover, and simmer for 45-60 minutes, stirring occasionally, until the beans are softened to your liking. (Final cook time depends on the size and age of the peas).
6. 6Oven Method: Preheat the oven to 375°F (190°C). With all ingredients in the Dutch oven, cover and bake for 60 minutes, or until the beans have softened to your liking. Check the liquid level occasionally and add more if needed to keep it just above the beans.
7. 7--- Serving and Storage ---
8. 8Discard the BAY LEAF and remove the HAM HOCK. Shred any meat from the ham hock and return it to the beans and add any extra meat. Taste and adjust SALT by adding more in small amounts as needed.Store leftovers in an airtight container. Refrigerate for up to 5 days or freeze for up to 90 days (longer if vacuum-sealed).