Ham & Thyme Blackeyed Peas – A Soul Food Favorite

Ham & Thyme Blackeyed Peas – A Soul Food Favorite

This is even better the next day! Try this California soul food favorite and taste the roots of African-American cuisine. As the pioneers who centuries ago began migrating from the southern United States, African Americans have long combined Haitian, Caribbean, African, Creole, and southern foods into a cuisine known as soul food. It began as a way to survive during times of great hardship when they had to grow or raise what they ate, then blossomed into a splendid food culture of the most delicious and satisfying barbecue, deep-fried foods, and southern comfort foods that are still eaten today. Don’t forget to serve it with cornbread and honey-butter on the side!


Ham & Thyme Black-Eyed Peas - A Soul Food Favorite
Prep time
Cook time
Total time
This is a classic that's still worth enjoying!
Recipe type: Main dish, Side Dish
Cuisine: Southern, California Soul Food
Serves:: 9 Cups Serves: 9
  • 1 lb. Blackeye Peas
  • 2 C sized large Ham chunk, cured or uncured
  • 3-4 Fresh Thyme sprigs
  1. The night before, Soak peas in a large bowl covered with 2" of water with room to expand.
  2. The next day, scoop off foam or floating peas or debris, then discard.
  3. Drain peas in a large strainer.
  4. In a large pot, add drained peas and 6 cups hot water and the large piece of ham, making sure it is completely submerged under water.
  5. Over medium-low heat, simmer gently for 1½ hours, or until desired tenderness is achieved.
  6. The last ten minutes of cooking, add thyme sprigs.
  7. Remove ham from pot, slice into bite-sized pieces and place back into pot.
  8. Serve hot.


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