Black-Eyed Pea Stew Ham Hocks (Printable Version)

Tender peas and smoky ham simmer in a rich vegetable broth for this hearty Southern classic that warms the soul.

# What You Need:

→ Meats

01 - 2 smoked ham hocks (approximately 1.5 pounds)

→ 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 ounces) 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

# Step-by-Step Directions:

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 soup pot, heat a splash of oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add smoked ham hocks, drained black-eyed peas, potatoes, diced tomatoes with juice, broth, bay leaves, thyme, smoked paprika, black pepper, and cayenne pepper if desired.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until peas are tender and ham is falling from the bone.
06 - Remove ham hocks from the pot. Shred the meat, discarding skin, bone, and excess fat, then return shredded meat to the stew.
07 - Taste and adjust salt as needed. If desired, simmer uncovered for 10 to 15 minutes 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's the kind of dish that tastes even better the next day, so you're basically getting two meals out of one cooking session.
  • One pot means minimal cleanup, and the aroma while it simmers is worth the investment of time alone.
  • Black-eyed peas are wildly affordable and packed with protein, making this feel luxurious without breaking the budget.
02 -
  • Don't skip soaking the peas—I learned this the hard way when I tried the quick-boil method and ended up with unevenly cooked, grainy peas that never quite softened properly.
  • The ham hocks release gelatin as they cook, which naturally thickens and enriches the broth, so resist the urge to add flour or cornstarch at the beginning.
03 -
  • Buy ham hocks from the butcher counter rather than the prepackaged section—they're often fresher and the butcher can tell you when they arrived.
  • If your broth is particularly salty, the stew will taste better; taste constantly in the final minutes before serving rather than oversalting at the beginning.
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