Recipe courtesy of Cooking Channel

Ms. P's Dirty Black Eyed Peas

  • Level: Easy
  • Total: 4 hr 5 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 2 hr 50 min
  • Yield: 12 servings
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1 pound peppered bacon, diced

4 cups yellow or sweet onion, chopped

Kosher salt

4 smoked ham hocks, scored through the meat and fat

4 smoked ham hocks, scored through the meat and fat 

1 1/8 to 1 1/4 gallons unsalted chicken stock

2 pounds dried black-eyed peas, soaked in water for at least 1 hour

6 sprigs fresh thyme

5 to 6 cloves garlic, chopped

4 to 5 bay leaves


  1. Render down the bacon in a large stockpot over medium-high heat until crispy, 10 to 12 minutes. 
  2. Add the onions and saute for 2 to 3 minutes. Sprinkle with just a little salt; too much will make the black-eyed peas break up later. Stir in the ham hocks, bringing them to the bottom of the pot to braise for 3 to 4 minutes. 
  3. Pour in the chicken stock and stir in the black-eyed peas, thyme, garlic and bay leaves. Bring to a boil, and then reduce to a slow simmer. Cook until the peas are tender, 2 hours to 2 hours 30 minutes. 
  4. Remove the pork meat, finely mince it and then return to the pot. Remove the thyme and bay leaves.