Black Eyed Peas with Smoked Pork

Smoked meat goes in whole. Garlic gets 45 seconds max. The broth does most of the work, and your job is just not messing with it.

Why You’ll Love This Black Eyed Peas Recipe

One pot. Everything happens in a Dutch oven—onion, garlic, broth, peas, meat, done. No sides to juggle.

Takes 12 minutes to prep, then 1 hour 15 minutes hands-off on the stove while you actually do something else. The slow cooker feel without needing a slow cooker.

Tastes like Southern comfort food that someone’s grandmother made, except you’re making it on a Tuesday and it works. Smoked pork shoulder or ham hock gives you that depth without actual effort.

Spicy if you want it—Tony Chachere’s does the heavy lifting. Add more after tasting, or skip it entirely. Your call.

Cold the next day is somehow better. Not joking.

What You Need for Black Eyed Peas

Olive oil. 2 tablespoons. Nothing fancy.

Yellow onion. One medium one, diced. White onion would work but it’s sharper. Yellow stays sweet.

Garlic. Three cloves, minced. Fresh. Not the jar stuff.

Low-sodium chicken broth. 4 cups. The salt’s coming from the pork and the seasoning anyway.

Tony Chachere’s Bloody Mary Mix. 2 tablespoons. This is the secret. Sounds weird but it adds tomato and spice at the same time. Can’t replicate it.

Black-eyed peas. Two cans, about 15 ounces each. Don’t drain them. The liquid thickens the broth.

Fire-roasted diced tomatoes. One can, 14.5 ounces. Regular diced tomatoes work if that’s what you have. Fire-roasted tastes deeper though.

Tony Chachere’s Original Creole Seasoning. 1 tablespoon. This is different from the Bloody Mary Mix. Both matter.

Smoked pork shoulder or ham hock. 4 to 5 ounces. One piece, whole. Smoked turkey leg works too. Smoked sausage if you want something different.

How to Make Black Eyed Peas

Get a large Dutch oven or heavy pot with a lid. Heat 2 tablespoons olive oil over medium heat. When it shimmers slightly, add the diced yellow onion.

Stir it. Not constantly but every 20 seconds or so. Watch for the edges to start turning translucent and slightly golden. Takes about 4 to 6 minutes. That’s your signal.

Add the minced garlic. Stir for maybe 45 seconds up to a minute. The kitchen fills with that pungent smell pretty fast. You’ll know it’s there. Don’t wait too long or bitterness sneaks in and ruins the whole thing.

Pour in 4 cups chicken broth. Add 2 tablespoons Tony Chachere’s Bloody Mary Mix. Dump both cans of black-eyed peas straight in—don’t drain them, the liquid matters. Add the can of fire-roasted tomatoes with its juices. Stir in 1 tablespoon Tony Chachere’s Original Creole Seasoning. Toss the whole smoked pork shoulder or ham hock in whole. Stir gently but thoroughly until everything’s mixed.

Bring it to a steady boil. Watch for bubbles breaking across the surface vigorously. This takes maybe 8 to 10 minutes.

How to Get Black Eyed Peas Tender and Thick

Lower the heat to a gentle simmer. Don’t let it rage—just bubbles breaking occasionally. Cover it loosely or snug, but let some steam escape now and then.

Leave it alone. Stir every 20 minutes or so, but that’s it. Let time do the work. This is the part where you sit down and actually relax. 1 hour to 1 hour 15 minutes total on the stove.

The peas should be tender but not falling apart. The broth thickens and darkens slightly—you’ll see the color change. Flavors are melding. The smoked meat is tender enough to shred with forks.

If the broth reduces too much and the peas look dry, add warm water or broth sparingly. A quarter cup at a time. Too much new liquid dilutes what you’ve built.

Around the 1-hour mark, pull out the smoked meat. Shred it with two forks or chop it coarsely. Put it back in the pot. Stir it through.

Taste it now. If you want more spice, add another pinch or two of Tony Chachere’s. It won’t overpower. Taste and adjust—that’s the whole thing.

Cover it again. Let it rest off heat for 10 minutes. The flavors marry. The thickness settles. Everything gets better.

Black Eyed Peas Tips and Common Mistakes

Don’t drain the canned peas. The starchy liquid thickens the broth naturally. Draining them makes everything too thin.

Fire-roasted tomatoes aren’t mandatory but they’re worth it. Regular diced tomatoes work. The flavor is just less deep.

Smoked pork shoulder and ham hock aren’t interchangeable amounts—they’re the same thing by weight here. Use what you find. Smoked turkey leg works too. Smoked sausage is a different flavor entirely but it works if that’s what’s in your freezer.

Tony Chachere’s Bloody Mary Mix sounds made up. It’s real and it’s in most grocery stores in the spice aisle. Can’t substitute it with Bloody Mary mix from a bar bottle—completely different thing. If you absolutely can’t find it, add a tablespoon of tomato paste instead, but you’re losing the spice component.

Don’t skip the resting period. 10 minutes off heat lets everything settle and flavors deepen. Sounds like nothing but it changes the dish.

The smoked meat shreds easier if it’s been simmering the whole time. Pull it apart while it’s still warm—waiting makes it harder.

Black Eyed Peas with Smoked Pork

By Emma

Prep:

12 min

Cook:

1h 15min

Total:

1h 27min

Servings:

8 servings

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 tablespoons Tony Chachere's Bloody Mary Mix
• 2 cans black-eyed peas, undrained (about 15 ounces each)
• 1 can fire-roasted diced tomatoes, undrained (14.5 ounces) — substitution for regular diced tomatoes for deeper flavor
• 1 tablespoon Tony Chachere's Original Creole Seasoning
• 1 smoked pork shoulder or 1 ham hock (4-5 ounces) — substitute smoked turkey leg or smoked sausage

Method

1. 1 Heat olive oil over medium in a large Dutch oven with lid. Toss in diced onion. Stir frequently. Watch for translucency—about 4-6 minutes here. Onions soften, edges slightly golden. That’s your signal to add garlic.
2. 2 Add minced garlic. Stir for about 45 seconds to 1 minute until the kitchen fills with that pungent aroma—don't let it burn, or bitterness sneaks in.
3. 3 Pour in chicken broth, Tony Chachere's Bloody Mary Mix for that faint tomato and spice punch, the black-eyed peas straight from the can, fire-roasted diced tomatoes with juices, and original Creole seasoning. Toss in smoked pork shoulder or ham hock whole. Stir gently but thoroughly.
4. 4 Bring to a steady boil. Watch for bubbles breaking vigorously across the surface.
5. 5 Lower heat to a gentle simmer. Cover loosely or snug, but let some steam escape visible now and then. Let sit covered, stirring only every 20 minutes or so. This is patience-focused cooking, about 1 hour to 1 hour 15 minutes.
6. 6 Peas should be tender but not mushy. The broth thickens and darkens slightly with evaporation and flavors melding.
7. 7 If broth reduces too much and peas need more liquid, add warm broth or water sparingly—too much dulls flavor.
8. 8 Remove the smoked meat. Shred with forks or chop coarsely, return to pot. Taste test now—add more Tony Chachere’s if wanting extra zip. Another good pinch won’t hurt.
9. 9 Rest covered off heat for about 10 minutes to allow flavors to marry. Thickness settles, aromas deepen.
10. 10 Serve warm. Side tip: pairs well with crusty bread or rice if you want to stretch servings.

Nutritional information

Calories

260

Protein

17g

Carbs

25g

Fat

7g

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Frequently Asked Questions About Black Eyed Peas

Can I make this in a slow cooker? Yeah. Brown the onion and garlic in a pan first, then dump everything in the slow cooker on low for 5 to 6 hours. Same result, different timeline.

What if I can’t find Tony Chachere’s Bloody Mary Mix? Add a tablespoon of tomato paste and a half teaspoon of cayenne. Not the same but close enough. The spice won’t be quite as punchy.

How long does this keep? Three or four days in the fridge. Reheats fine. Actually tastes better on day two.

Can I use dried black-eyed peas instead of canned? Technically yes. Soak them overnight, cook them for like 45 minutes before you add everything else. Canned just saves time.

Is this actually a Southern dish? It’s a Southern staple. Black-eyed peas for luck on New Year’s Day. This version is Creole-leaning because of the Tony Chachere’s. Works either way.

What do I serve with this? Rice. Cornbread. Crusty bread for the broth. A side salad if you’re being responsible. Honestly just eat it alone with a spoon.