ham and black eyed peas recipe

Written ByJenny Smyth Posted on
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The Best ham and black eyed peas recipe

I’m so excited to share with you one of my family’s favorite recipes – ham and black eyed peas. This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether we’re looking for a hearty meal after a long day or a comforting dish for a family gathering, this recipe never fails to deliver.

I love how the combination of salty ham and creamy black eyed peas creates a flavor profile that’s both familiar and exciting. The best part is that it’s incredibly easy to make, requiring minimal prep time and effort. As a Southern girl at heart, I have to give credit where credit is due – this recipe has its roots in traditional Southern cuisine.

Black eyed peas have been a staple in the South for centuries, and they’re often paired with cured meats like ham for added flavor. I’ve tweaked this recipe over the years to suit my family’s tastes, but the basic premise remains the same. One of the key techniques to making this dish truly special is using high-quality ingredients.

Don’t be tempted to use low-sodium ham or canned black eyed peas – trust me, it makes all the difference. The rich flavor of cured ham and the tender texture of fresh black eyed peas are what make this recipe truly shine. In terms of home cooking technique, I like to think that this recipe is a great example of how simple yet satisfying cooking can be.

It’s a great way to get kids involved in the kitchen, too – they love helping me prep the ingredients and stir the pot as it simmers away on the stovetop.

Hearty Ham and Black Eyed Peas

Hearty Ham and Black Eyed Peas

4.8 from 956 votes

A comforting Southern dish featuring tender black eyed peas and smoky ham, simmered with aromatic vegetables. This one-pot meal is perfect for a cozy dinner and is said to bring good luck in the new year.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Peas and Ham

1 pound dried black eyed peas, rinsed and picked over
1 tablespoon olive oil
1 large onion, diced
2 celery stalks, diced
2 carrots, diced
4 cloves garlic, minced
1 pound smoked ham hock or ham shank
6 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons apple cider vinegar

👨‍🍳Directions

1Heat olive oil in a large Dutch oven over medium heat until shimmering.
2Add the diced onion, celery, and carrots, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Place the ham hock into the pot and pour in the chicken broth, then add the bay leaves, dried thyme, and smoked paprika.
5Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
6Simmer for 45 minutes, or until the ham is tender and the broth is flavorful.
7Remove the ham hock from the pot and set it aside to cool slightly.
8Stir in the rinsed black eyed peas, then return the pot to a simmer over medium-low heat, cover, and cook for 30 to 40 minutes, until the peas are tender but not mushy.
9Once the ham hock is cool enough to handle, remove the meat from the bone, discarding the skin and fat.
10Shred the ham into bite-sized pieces and return it to the pot.
11Stir in the apple cider vinegar and season with salt and black pepper to taste.
12Cook for an additional 5 minutes to allow the flavors to meld, then remove the bay leaves before serving.

🔧Equipment

Large Dutch oven or heavy pot
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 45mg🧂Sodium: 900mg🌾Total Carbs: 42g🥦Dietary Fiber: 10g🍬Sugars: 6g🥩Protein: 24g

📝Notes

Soaking the black eyed peas overnight can reduce cooking time by about 20 minutes. For a vegetarian version, omit the ham and use vegetable broth, adding a smoked paprika and liquid smoke for depth.

Watch Video Of How Hearty Ham and Black Eyed Peas Works

This ham and black eyed peas recipe is always a good idea for any occasion, whether it is a cozy weeknight dinner or a big family gathering. I love that it uses simple ingredients and comes together with minimal fuss, yet tastes like something special.

The combination of tender peas and savory ham is a crowd pleaser every time. For storage, let the dish cool completely and keep it in an airtight container in the fridge for up to 4 days.

To reheat, add a little broth or water and warm it on the stove over medium low heat, stirring occasionally. You can also serve it over rice, with crusty bread, or alongside a simple green salad for a complete meal.

Leftovers taste even better the next day, so do not be shy about making a big batch.

❓ Frequently Asked Questions About Hearty Ham and Black Eyed Peas

Q: What type of ham should I use for this recipe?

I recommend using a boneless pork shoulder or butt roast for this recipe. You can also use leftover ham if you have some on hand.

Q: Can I substitute black eyed peas with other types of beans?

While you can use other types of beans in place of black eyed peas, keep in mind that they may change the flavor profile of the dish.

Q: How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the ham and onions before adding them to the slow cooker with the remaining ingredients.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains ham and is not suitable for vegetarians.

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