black eyed peas with ham hocks recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best black eyed peas with ham hocks recipe

This black eyed peas with ham hocks recipe is a classic Southern dish that has been a staple in my household for years. It’s a hearty and comforting meal that’s perfect for a chilly evening or a special occasion.

I love how the smoky flavor of the ham hocks pairs with the tender texture of the black eyed peas, and the best part is that it’s incredibly easy to make. My family devours this dish every time I serve it, and it’s become a regular at our weekly family gatherings.

I’ve even served it at potlucks and barbecues, and it always gets rave reviews. The beauty of this recipe is that it’s not only delicious, but it’s also packed with nutrients and is incredibly affordable.

The combination of protein-rich black eyed peas, vitamin-rich ham hocks, and fiber-rich vegetables makes for a truly satisfying meal. Plus, it’s a great way to use up leftover ham hocks or bacon if you have them on hand.

Overall, this recipe is a winner in my book, and I’m confident it’ll become a favorite in your household too.

Black Eyed Peas with Ham Hocks

4.9 from 1338 votes

A hearty Southern classic where tender black eyed peas are simmered with smoked ham hocks, aromatics, and spices until rich and flavorful. This comforting dish is perfect for New Year’s Day or any cold-weather meal.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Beans

1 pound dried black eyed peas, rinsed and sorted
2 smoked ham hocks (about 1.5 pounds total)
8 cups water or low-sodium chicken broth
1 large yellow onion, diced
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper

For Serving

Cooked white rice or cornbread
Hot sauce (optional)
Chopped fresh parsley or green onions

👨‍🍳Directions

1Place the rinsed black eyed peas in a large bowl and cover with cold water by 2 inches.
2Let them soak at room temperature for at least 8 hours or overnight; drain and rinse before cooking.
3This step softens the beans and reduces cooking time.
4In a large Dutch oven over medium-high heat, add the ham hocks and pour in 8 cups of water or broth.
5Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour until the ham hocks are tender and the liquid is fragrant.
6Remove the ham hocks from the pot and set aside on a plate to cool slightly.
7Add the diced onion to the pot and cook over medium heat for 5 minutes until softened and translucent, stirring occasionally.
8Stir in the minced garlic, bay leaves, dried thyme, smoked paprika, cayenne (if using), salt, and black pepper.
9Cook for 1 minute until the garlic is fragrant, then add the soaked and drained black eyed peas.
10Return the ham hocks to the pot and increase the heat to high to bring the mixture to a boil.
11Once boiling, reduce the heat to low, cover, and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until the peas are tender but not mushy and the liquid has thickened slightly.
12Remove the ham hocks from the pot and let them cool enough to handle.
13Pull the meat from the bones, discarding skin and bones, and shred the meat into bite-sized pieces.
14Return the shredded ham meat to the pot and stir to combine.
15Taste and adjust seasoning with additional salt and pepper if needed.
16Remove the bay leaves before serving.
17Serve the black eyed peas and ham hocks over cooked white rice or alongside cornbread, garnished with chopped parsley or green onions and hot sauce if desired.
18The dish can be refrigerated for up to 4 days or frozen for up to 3 months.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 45mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 22g

📝Notes

Tips: Soaking the beans overnight is essential for even cooking and creaminess. For a vegetarian version, omit the ham hocks and use vegetable broth with a teaspoon of liquid smoke. The dish tastes even better the next day as flavors meld.

Watch Video Of How Black Eyed Peas with Ham Hocks Works

I love serving this black eyed peas with ham hocks recipe at family gatherings because it’s easy to scale up or down depending on how many people are coming over.

The leftovers also reheat beautifully in the fridge or freezer, making it perfect for meal prep or packing lunches for school.

My kids adore this dish because it’s flavorful yet familiar – they love helping me prepare the ingredients and stirring the pot as we wait for dinner to be ready.

❓ Frequently Asked Questions About Black Eyed Peas with Ham Hocks

Q1: What type of ham hocks should I use for this recipe?

I prefer to use smoked ham hocks for their rich, deep flavor, but you can also use salted or cured ham hocks if that’s what you have on hand.

Q2: Can I substitute the ham hocks with bacon or pancetta?

While you can use bacon or pancetta as a substitute, keep in mind that they’ll add a slightly different flavor profile to the dish.

Q3: How long does it take to cook the black eyed peas with ham hocks?

Cooking time will depend on the method you choose – if you’re using an Instant Pot or slow cooker, it’ll be around 30-40 minutes, while stovetop cooking will take about an hour.

Q4: Can I add other ingredients to make the dish more substantial?

Feel free to add your favorite vegetables like carrots, potatoes, or onions to make the dish more filling.

Q5: Do I need to soak the black eyed peas before cooking them?

No soaking required – just rinse them well before adding them to the pot.

Similar Posts