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

Tender peas and smoked ham simmered with vegetables in a rich, seasoned broth for classic Southern comfort.

# Needed Ingredients:

→ Meats

01 - 2 smoked ham hocks (about 1.5 lbs)

→ Legumes

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

# Steps:

01 - If using dried black-eyed peas, soak them overnight in plenty of water. Drain and rinse thoroughly before use.
02 - In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the smoked ham hocks, prepared black-eyed peas, potatoes, diced tomatoes with juice, broth, bay leaves, thyme, smoked paprika, black pepper, and cayenne pepper if using.
05 - Bring 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 10-15 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.

# Expert Advice:

01 -
  • It fills your kitchen with a smell so good that people will ask what you're making before they even sit down.
  • The peas get impossibly creamy while somehow staying whole, and that broth becomes something you'll want to drink straight from the bowl.
  • It's the kind of dish that tastes even better the next day, like it needed time to think about itself.
02 -
  • Don't skip the overnight soak if using dried peas—it's not just convenience, it actually changes how they absorb the broth and cook evenly instead of splitting or turning to mush.
  • The ham hock releases salt as it simmers, so taste the broth before you add more salt; you can always add more at the end, but you can't take it back.
  • If your stew seems too thin after two hours, don't add cornstarch or flour—just let it simmer uncovered for a bit to concentrate the flavors and thicken naturally.
03 -
  • Cut your vegetables ahead of time and store them in containers—it takes the pressure off the morning of cooking and means you can start the stew whenever you're ready.
  • If your dried peas are old (more than a year), they may take longer to soften; watch them after 90 minutes and give them extra time if needed.
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