Perfectly cooked Black-eyed peas and they are NOT mushy!

Black-eyed peas recipe

No need to ever overcook black-eyed peas to the point where they are mushy! YUCK! I have been making the best black-eyed peas for years! I am just so happy to share my recipe right in time for New Year 2022!


  • Water
  • Smoked ham hock
  • Black-eyed peas
  • Chicken boullion
  • Carrots, diced
  • Celery, diced
  • Onion, chopped
  • Canned whole tomatoes, chopped
  • Tomato sauce
  • Bay leaves
  • Dried basil leaves
  • Garlic powder
  • Sazon
  • Grounded black pepper


Slow cook smoked ham hocks for at least 4 hours until tender.

Soak black-eyed peas over night for at least 4 hours.

Boil water, add about 1 tablespoon of chicken boullion. Add Sazon, carrots, celery, onion, tomatoes, tomato sauce, garlic powder, bay leaves, basil leaves and black pepper.

Bring to boil for 30 minutes, then simmer with lid slightly tilted. Do not completely cover the pot!

Then remove the lid and simmer for an additional 30 minutes and stir.

In the final 10 minutes, add the sliced ham hock.

Do not overcook! Do NOT cook those delicate peas over 1 hour!