Black-Eyed Pea Stew with Smoked Ham Hocks (Print)

Tender black-eyed peas and smoked ham hocks simmered with vegetables in a rich, seasoned broth for hearty comfort.

# Ingredients:

→ Meats

01 - 2 smoked ham hocks (about 1.5 pounds)

→ Legumes

02 - 2 cups dried black-eyed peas, soaked overnight and drained, or 4 cups canned black-eyed peas, rinsed and drained

→ Vegetables

03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 medium potatoes, peeled and cut into 1-inch cubes
07 - 1 can (14.5 ounces) diced tomatoes with juice
08 - 3 garlic cloves, minced

→ Broth & Seasonings

09 - 6 cups low-sodium chicken or vegetable broth
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/4 teaspoon cayenne pepper, optional
15 - Salt to taste

→ Garnish

16 - 2 tablespoons chopped fresh parsley
17 - Hot sauce for serving

# Instructions:

01 - If using dried black-eyed peas, soak them overnight in plenty of water. Drain and rinse thoroughly before using.
02 - In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the smoked ham hocks, prepared black-eyed peas, potato cubes, diced tomatoes with juice, broth, bay leaves, thyme, smoked paprika, black pepper, and cayenne pepper if desired.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the peas are tender and the ham is falling off the bone.
06 - Remove the ham hocks from the pot. Shred the meat, discarding skin, bone, and excess fat. Return the shredded meat to the stew.
07 - Taste and adjust salt as needed. If desired, simmer uncovered for 10 to 15 minutes more to thicken the stew.
08 - Remove bay leaves. Ladle into bowls, garnish with fresh parsley, and serve with hot sauce on the side.

# Pro Tips:

01 -
  • The smoked ham hocks transform simple peas into something deeply savory without any fussing or fancy techniques.
  • It's genuinely better the next day, so you're really making two meals at once.
  • One pot means minimal cleanup, and your kitchen will smell like a Southern kitchen for hours.
02 -
  • Never skip the overnight soak for dried peas, or you'll end up with a pot of rubbery, half-cooked legumes and won't understand why your stew tastes unfinished.
  • The ham hocks really do need that full 2 hours—rushing it means tough meat and a broth that hasn't had time to become rich and silky.
  • Salt at the very end, not the beginning, because the ham hock will season everything as it cooks, and you can always add more but you can't take it out.
03 -
  • If you forget to soak the peas, use canned instead—there's no shame in this, and your stew will be ready in the same amount of time with almost identical results.
  • Save that broth if anyone doesn't finish their bowl, because it's liquid gold for soups, gravies, or cooking grains later in the week.
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