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Black Eyed Peas and Okra: A Flavorful Southern Staple You’ll Crave

Black Eyed Peas and Okra in cast iron pot
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A hearty Southern classic, Black Eyed Peas and Okra combines smoky, creamy peas with tender okra for a comforting, flavorful dish.

Ingredients

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  • 1 pound dried black eyed peas
  • 2 cups fresh okra, sliced
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 6 cups chicken or vegetable broth
  • 1 smoked ham hock (optional)
  • 1 bay leaf
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Instructions

  1. Soak black eyed peas overnight in water.
  2. Chop and prepare all vegetables including fresh okra.
  3. Sauté onion, celery, and garlic in a large pot until softened.
  4. Add soaked peas, broth, bay leaf, and ham hock if using.
  5. Simmer for 1–1.5 hours until peas are tender.
  6. Add okra halfway through cooking to retain texture.
  7. Season with smoked paprika, salt, and pepper.
  8. Serve hot with cornbread or rice.

Notes

  • For vegan version, omit ham hock and use vegetable broth.
  • For spicier flavor, add cayenne pepper or hot sauce.
  • Leftovers taste better the next day as flavors deepen.

Nutrition

Find it online: https://carlarecipes.com/black-eyed-peas-and-okra-recipe/