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

A warming Southern-style stew combining tender black-eyed peas, smoked ham hocks, and vegetables in a rich, smoky broth.

# What You'll Need:

→ Meats

01 - 2 smoked ham hocks, approximately 1.5 lbs

→ 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 oz) diced tomatoes with juice
08 - 3 garlic cloves, minced

→ Broth and 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

# How to Make It:

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 softened and fragrant.
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, dried 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 hocks are falling apart.
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 the stew and adjust salt as needed. If desired, simmer uncovered for 10 to 15 minutes more to thicken.
08 - Remove and discard bay leaves. Ladle into bowls, garnish with fresh parsley, and serve with hot sauce on the side.

# Expert Advice:

01 -
  • It tastes like it took hours of fussing, but most of that time is just the pot doing the work while you're free to do other things.
  • One pot, minimal cleanup, and the kind of deep, savory flavor that makes your whole kitchen smell like home.
  • Black-eyed peas are secretly one of the most budget-friendly proteins, and they drink up every bit of that smoky, rich broth.
02 -
  • Don't skip rinsing canned peas or you'll end up with a stew that tastes overly salty—that extra 30 seconds makes a real difference.
  • If your ham hocks are particularly fatty, you can refrigerate the finished stew overnight and lift off the congealed fat from the top before reheating, which gives you a cleaner, less heavy result.
03 -
  • Don't stir too aggressively once the peas are cooking—gentle movement keeps them intact instead of turning them to mush.
  • If you forget to soak your dried peas overnight, you can do a quick soak: bring them to a boil for 2 minutes, let them sit for an hour, drain, and proceed—it's not quite as reliable, but it works in a pinch.
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