Black-eyed peas originated in Africa, traveled through the Caribbean, then merged with Mexican tomatillos in 1800s Texas borderlands.
Black Eyed Peas
Dive into a bowl of hearty black-eyed peas, where soul meets spice! This vibrant dish combines tender black-eyed peas with smoky ham hocks and a zesty twist of Mexican seasoning, creating a comforting meal that's bursting with flavor. Perfect for any occasion, this recipe is sure to become a family favorite!
Prep
15
min
Cook
90
min
Serves
6
people
Level
intermediate
The Story
This Mexican-Southern American hybrid was born in 1960s Texas border towns when Mexican cooks discovered Southern ham hocks could transform their frijoles into something entirely different—black-eyed peas crossed the Rio Grande from Louisiana plantations, picked up tomatillos and Anaheim chilies in San Antonio, and suddenly New Year's luck beans became a year-round Tex-Mex powerhouse that bridges two comfort food traditions.
Regional Twist
In Monterrey, Nuevo León, they char the tomatillos over mesquite coals first, then add epazote instead of cilantro and finish with crumbled queso fresco for a smokier, earthier version.
📝 Ingredients
Shopping List
- 2 pieces anaheim chilies
- 2 cups (473 ml) black-eyed peas
- 2 stalks celery
- 1 tablespoon (15 ml) chicken bouillon
- 1 cup cilantro
- 2 pieces ham hocks
- 2 tablespoons (30 ml) taco seasoning
- 2 pieces tomatillos
Pantry Items
Amounts also listed in instructions below
- bell pepper (to taste)
- garlic (to taste)
- onion (to taste)
- 6 cups (1.4 L) water
👨🍳 Instructions
- 1
Start by cleaning the black-eyed peas and placing them in the pot.
- 2
Add the ham hocks, chopped Anaheim chilies, onion, bell pepper, tomatillos, garlic, celery, and chopped cilantro.
- 3
Sprinkle in the taco seasoning and chicken bouillon.
- 4
Pour in enough water to cover the ingredients, about six cups.
- 5
Cook in the Instant Pot for 90 minutes.
- 6
Once done, check that the beans are tender and the ham hock is falling apart.
💡 Pro Tips
- ✓Soak black-eyed peas for 4-6 hours before pressure cooking to reduce cooking time by 25% and ensure even texture, as the outer skin softens uniformly preventing split beans.timing4-6 hours soaking, 25% time reduction
- ✓Use natural pressure release for 15 minutes after cooking because rapid depressurization causes beans to burst from sudden temperature change and ruins texture.technique15 minutes natural release
- ✓Add tomatillos in the last 30 minutes of cooking because their pectin breaks down completely under extended pressure, turning them to mush and losing their bright acidity.timing30 minutes
- ✓Salt the cooking liquid to 0.5% salinity only after beans are tender, as salt prevents pectin breakdown and keeps skins tough even after 90 minutes of pressure cooking.technique0.5% salinity
- ✓Score ham hocks in a crosshatch pattern 1/4-inch deep to increase surface area by 40% and allow collagen to render more efficiently into the cooking liquid.technique1/4-inch deep, 40% surface area increase
Share this recipe
Prep
15
min
Cook
90
min
Serves
6
people
Level
intermediate
Share this recipe
Black-eyed peas originated in Africa, traveled through the Caribbean, then merged with Mexican tomatillos in 1800s Texas borderlands.
Black Eyed Peas
Dive into a bowl of hearty black-eyed peas, where soul meets spice! This vibrant dish combines tender black-eyed peas with smoky ham hocks and a zesty twist of Mexican seasoning, creating a comforting meal that's bursting with flavor. Perfect for any occasion, this recipe is sure to become a family favorite!
The Story
This Mexican-Southern American hybrid was born in 1960s Texas border towns when Mexican cooks discovered Southern ham hocks could transform their frijoles into something entirely different—black-eyed peas crossed the Rio Grande from Louisiana plantations, picked up tomatillos and Anaheim chilies in San Antonio, and suddenly New Year's luck beans became a year-round Tex-Mex powerhouse that bridges two comfort food traditions.
Regional Twist
In Monterrey, Nuevo León, they char the tomatillos over mesquite coals first, then add epazote instead of cilantro and finish with crumbled queso fresco for a smokier, earthier version.
📝 Ingredients
Shopping List
- 2 pieces anaheim chilies
- 2 cups (473 ml) black-eyed peas
- 2 stalks celery
- 1 tablespoon (15 ml) chicken bouillon
- 1 cup cilantro
- 2 pieces ham hocks
- 2 tablespoons (30 ml) taco seasoning
- 2 pieces tomatillos
Pantry Items
Amounts also listed in instructions below
- bell pepper (to taste)
- garlic (to taste)
- onion (to taste)
- 6 cups (1.4 L) water
👨🍳 Instructions
- 1
Start by cleaning the black-eyed peas and placing them in the pot.
- 2
Add the ham hocks, chopped Anaheim chilies, onion, bell pepper, tomatillos, garlic, celery, and chopped cilantro.
- 3
Sprinkle in the taco seasoning and chicken bouillon.
- 4
Pour in enough water to cover the ingredients, about six cups.
- 5
Cook in the Instant Pot for 90 minutes.
- 6
Once done, check that the beans are tender and the ham hock is falling apart.
💡 Pro Tips
- ✓Soak black-eyed peas for 4-6 hours before pressure cooking to reduce cooking time by 25% and ensure even texture, as the outer skin softens uniformly preventing split beans.timing4-6 hours soaking, 25% time reduction
- ✓Use natural pressure release for 15 minutes after cooking because rapid depressurization causes beans to burst from sudden temperature change and ruins texture.technique15 minutes natural release
- ✓Add tomatillos in the last 30 minutes of cooking because their pectin breaks down completely under extended pressure, turning them to mush and losing their bright acidity.timing30 minutes
- ✓Salt the cooking liquid to 0.5% salinity only after beans are tender, as salt prevents pectin breakdown and keeps skins tough even after 90 minutes of pressure cooking.technique0.5% salinity
- ✓Score ham hocks in a crosshatch pattern 1/4-inch deep to increase surface area by 40% and allow collagen to render more efficiently into the cooking liquid.technique1/4-inch deep, 40% surface area increase