Save to Pinterest My grandmother used to make this stew on the coldest January mornings, and the smell would drift through her entire house by noon. Years later, I was standing in my own kitchen on a gray afternoon when I realized I'd been craving exactly that—the way the ham hocks melted into the broth, how the black-eyed peas became almost creamy as they cooked down. That's when I decided to finally ask her for the real recipe, not just the vague instructions she'd always waved off with a smile.
I made this for a dinner party once without realizing how quickly people would gather around the stove while it was still bubbling. My friend Sarah, who'd grown up eating her mother's version in Georgia, actually got quiet when she tasted it—and that's saying something. By the end of the night, we were all using pieces of cornbread to soak up every last drop from our bowls, and suddenly it wasn't just dinner anymore, it was a conversation about what food means to different people.
Ingredients
- Smoked ham hocks (2, about 1.5 lbs / 680 g): These are the backbone of the whole stew—they're inexpensive and packed with flavor that blooms as they simmer, infusing every single pea with that smoky, salty essence.
- Dried black-eyed peas (2 cups, soaked overnight, or 4 cups canned): Soaking overnight makes them cook more evenly, but if you're in a rush, canned works beautifully—just rinse them well to control the sodium.
- Onion, carrots, celery (1 large onion, 2 carrots, 2 celery stalks, all diced): This is your aromatic foundation, and taking a minute to cut them roughly the same size means everything cooks at the same pace.
- Potatoes (2 medium, cut into 1-inch cubes): They add body and substance without overpowering the peas—waxy varieties like red potatoes hold their shape better than russets.
- Diced tomatoes with juice (1 can, 14.5 oz / 400 g): The acidity brightens the whole stew and cuts through the richness of the ham in the most natural way.
- Garlic (3 cloves, minced): Add it after the soffritto so it doesn't burn, and you'll notice how it ties all the flavors together without being obvious about it.
- Chicken or vegetable broth (6 cups / 1.5 L, low-sodium): Low-sodium is key because the ham hocks will add their own salty depth—you can always taste and adjust at the end.
- Bay leaves, thyme, smoked paprika, black pepper, cayenne (2 bay leaves, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/2 tsp black pepper, 1/4 tsp cayenne optional): Dried thyme and smoked paprika are the quiet heroes here, building that authentic Southern warmth without any fuss.
- Fresh parsley and hot sauce for serving: The parsley is fresh brightness at the end, and hot sauce lets everyone customize their own heat level.
Instructions
- Prep your peas the night before (or use canned):
- If you're using dried peas, cover them with plenty of cold water and let them sit overnight—this softens them evenly and cuts cooking time significantly. Just before you start cooking, drain and rinse them well.
- Build your flavor base:
- Heat a splash of oil in your Dutch oven over medium heat, then add the onion, carrots, and celery. Let them soften for about 5 minutes, stirring occasionally so they cook evenly without browning too much.
- Wake up the garlic:
- Once the vegetables are tender, stir in the minced garlic and cook for just 1 minute until it becomes fragrant—this is the moment your kitchen will smell incredible.
- Combine everything and start the long simmer:
- Add the ham hocks, black-eyed peas, potatoes, tomatoes with their juice, broth, bay leaves, thyme, smoked paprika, black pepper, and cayenne if you want heat. Bring everything to a boil, then turn the heat down to low, cover the pot, and let it simmer gently for about 2 hours, stirring now and then to make sure nothing sticks to the bottom.
- Finish the ham hocks:
- After 2 hours, the meat should be falling off the bone—carefully remove the hocks to a cutting board, let them cool slightly, then shred the meat, discarding skin, bones, and excess fat. Return all the shredded meat back to the pot.
- Taste and adjust:
- This is your moment—add salt to taste, and if you want a thicker stew, simmer uncovered for another 10 to 15 minutes to let some of the liquid reduce.
- Finish and serve:
- Fish out the bay leaves, ladle the stew into bowls, scatter fresh parsley on top, and set out hot sauce for anyone who wants to turn up the heat.
Save to Pinterest There's something about watching someone taste a stew you've made and seeing them close their eyes for a second that reminds you why cooking matters. This one has that power—it's humble and unpretentious, but it lands with the weight of tradition and care.
Why This Stew Works
The beauty of this recipe is in how patient it is with you. The longer you let it cook, the better it gets—the peas break down just slightly and thicken the broth naturally, the ham hock meat becomes impossibly tender, and all those individual ingredients blur into something that tastes like it's been in someone's family for generations. There's no fancy technique required, just time and a good pot.
Serving Ideas
I've learned that how you serve this stew matters almost as much as how you make it. On cold nights, I ladle it into wide bowls and serve it with thick slices of buttered cornbread for soaking up every drop—it's like edible comfort. Some people love it spooned over a mound of fluffy white rice, which stretches the stew and makes it feel even more substantial. The hot sauce on the side is non-negotiable in my house, though I know plenty of people who skip it entirely and just savor the natural smoke and depth.
Storage and Making It Ahead
This is the kind of stew that actually improves after a day in the refrigerator—the flavors settle and deepen, and the broth becomes even richer. I make it on a Sunday and eat it throughout the week, which means I get five nights of dinner without any real cooking. It keeps well for up to 3 days in the fridge, and you can also freeze it in portions for a month or so, though I rarely get that far because it disappears too quickly.
- Reheat gently on the stovetop with a splash of broth if it's thickened too much in the fridge.
- If you're vegetarian or vegan, skip the ham hocks entirely and use a teaspoon of liquid smoke plus an extra half-teaspoon of smoked paprika for that deep, savory flavor.
- Cornbread and rice are your best friends here, but so is a simple green salad to cut through the richness.
Save to Pinterest Make this stew when you want your kitchen to feel warm and lived-in, when you want to feed people something that says you care. It's the kind of dish that brings people back to your table.
Questions & Answers About This Recipe
- → Do I need to soak the black-eyed peas before cooking?
Yes, dried black-eyed peas should be soaked overnight in plenty of water. This helps them cook evenly and reduces simmering time. If you're short on time, you can use canned peas instead—just rinse and drain them before adding to the pot.
- → Can I make this stew vegetarian?
Absolutely. Simply omit the ham hocks and use vegetable broth instead of chicken broth. Add extra smoked paprika or a few drops of liquid smoke to maintain that signature smoky flavor that typically comes from the ham.
- → How do I know when the ham hocks are done?
The ham hocks are ready when the meat is falling off the bone and shreds easily with a fork. This typically takes about 2 hours of simmering. You'll be able to pull the meat away from the bone, skin, and fat without much effort.
- → What should I serve with this stew?
Cornbread is the classic Southern pairing, soaking up the flavorful broth perfectly. You can also serve it over steamed white rice, with crusty bread on the side, or simply enjoy it as a standalone hearty bowl.
- → How long will leftovers keep in the refrigerator?
This stew actually improves in flavor over time. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, making it even more delicious the next day.
- → Can I freeze this stew?
Yes, this freezes beautifully. Let the stew cool completely, then transfer to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.