black eyed peas and ham hocks recipe

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The Best black eyed peas and ham hocks recipe

I have been making black eyed peas with ham hocks for close to 20 years now, and it is still the meal I reach for when I want something that tastes like a real dinner without standing at the stove all afternoon. A bag of dried peas and a smoked ham hock go into one pot, and the stove handles the rest while I get through the rest of my day. It is cheap, it stretches across several meals, and it gets better the next day, which matters in a house where leftovers are how lunch happens.

My kids ask for this one by name. They like the peas spooned over white rice with a piece of cornbread on the side, and my youngest picks out the ham and eats it first every single time. My husband takes the leftovers to work in a thermos and swears it holds up better than anything else I pack. I usually set out hot sauce and chopped onion so everyone can adjust their own bowl, and that keeps the picky eaters happy without me cooking a second dinner.

Black eyed peas are a legume, so they bring fiber and plant protein to the pot along with the smoked ham hock, which is what gives the broth its depth. That combination makes this a filling meal on a regular Tuesday, and it also works for New Year’s Day, a family gathering, or a big Sunday dinner when people are coming over and I need something that feeds a crowd. I keep the seasoning mild and let people salt their own bowls, since ham hocks vary quite a bit from brand to brand.

Black-Eyed Peas and Ham Hocks

4.5 from 1233 votes

Dried black-eyed peas simmered low and slow with smoky ham hocks, onion, garlic, and a whisper of thyme until the broth turns silky and the peas go tender. It is a one-pot Southern staple that tastes even better the next day, and it practically demands a slice of cornbread alongside.

Prep Time15 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 6Cuisine: InternationalCalories: 385 kcal

🥘Ingredients

For the Peas

1 lb dried black-eyed peas, rinsed and picked over
2 smoked ham hocks (about 1 1/2 lbs total)
1 tbsp vegetable oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp crushed red pepper flakes
2 bay leaves
8 cups water, plus more as needed
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper

To Finish and Serve

1 tbsp apple cider vinegar
2 tbsp chopped fresh parsley
Hot cooked rice or cornbread, for serving

👨‍🍳Directions

1Spread the dried peas on a sheet pan or cutting board and pick through them, discarding any shriveled peas or small stones. Rinse well in a colander and set aside. There is no need to soak them for this method.
2Heat the oil in a large Dutch oven over medium-high heat. Add the ham hocks and sear them for 3 to 4 minutes per side, until the surface picks up some color and smells smoky.
3Add the diced onion to the pot and cook, stirring, for 4 to 5 minutes, until the onion softens and turns translucent at the edges. Stir in the garlic, thyme, and red pepper flakes and cook for 30 seconds, just until fragrant.
4Pour in the water and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Add the rinsed peas, bay leaves, salt, and black pepper and bring to a boil.
5Reduce the heat to low, cover, and simmer for 60 minutes. Stir every 20 minutes or so, and add more water a cup at a time if the liquid drops below the level of the peas.
6Uncover and continue simmering for 20 to 30 minutes, until the peas are completely tender and creamy when pressed against the side of the pot and the broth has thickened slightly. Total simmering time is usually 1 hour 20 minutes to 1 hour 40 minutes, depending on the age of the peas.
7Lift the ham hocks out with tongs and set them on a plate until cool enough to handle. Pull the meat from the bone, shred it, and return the meat to the pot. Discard the bones, skin, and bay leaves.
8Taste and adjust the salt, keeping in mind that ham hocks vary a lot in saltiness. Stir in the apple cider vinegar to brighten the broth, then ladle into bowls, scatter with parsley, and serve with rice or cornbread.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 385 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 35mg🧂Sodium: 780mg🌾Total Carbs: 33g🥦Dietary Fiber: 9g🍬Sugars: 3g🥩Protein: 28g

📝Notes

Salt at the end, not the beginning. Smoked ham hocks range from mildly to heavily salted, so taste the broth after the meat comes off the bone and only then add more salt. For a thicker, stew-like pot likker, mash a few tablespoons of the cooked peas against the side of the pot and stir them back in. Leftovers keep in the refrigerator for up to four days and freeze well for up to three months; the peas soak up liquid as they sit, so loosen with a splash of water when reheating. Nutrition figures are estimates and will vary with the size and saltiness of the ham hocks.

Watch Video Of How Black-Eyed Peas and Ham Hocks Works

I make this black eyed peas and ham hocks recipe all year because it feeds a crowd without much fuss and the pot does most of the work while I get everything else ready. It fits a weeknight dinner just as well as a holiday table, and everyone from my kids to my dad goes back for seconds. If you need something reliable for a family gathering, this is the one I keep coming back to.

❓ Frequently Asked Questions About Black-Eyed Peas and Ham Hocks

1. Do I need to soak the black eyed peas before cooking?

Soaking is optional. Dried black eyed peas are softer than beans like kidney or pinto and will cook through without it. Soaking overnight, or using a quick soak in boiled water for an hour, shortens the simmer by roughly 15 to 20 minutes and helps them hold their shape. If you skip soaking, rinse them well, pick out any broken peas or small stones, and plan on a slightly longer cook time.

2. How long does the ham hock need to cook before I add the peas?

Give the ham hock a head start. Simmer it in water or stock for about 45 minutes to an hour before the peas go in so the broth picks up smoke and pork flavor and the meat begins to loosen. The hock is fully done when the meat shreds easily off the bone, which usually takes 1 1/2 to 2 hours total. If your hock is large or the pot is crowded, add more time rather than more heat.

3. Should I add salt at the beginning?

Wait until the end. Ham hocks are cured and give off plenty of salt, so seasoning early can push the whole pot past where you want it. Taste the broth after the peas are tender and the meat has been shredded back in, then add salt only if it needs it. A splash of cider vinegar or hot sauce at the end brightens the flavor without adding sodium.

4. Can I use something other than ham hocks?

Yes. Smoked turkey wings, turkey necks, a ham shank, or a few slices of thick-cut bacon all bring similar smoky depth. Smoked turkey will cook faster than a cured hock, so start checking around 45 minutes. If you want a meatless pot, skip the pork and build flavor with vegetable stock, a smoked paprika and bay leaf base, and a little miso or soy sauce for savoriness.

5. How should I store and reheat leftovers?

Cool the peas within an hour of cooking and refrigerate them in a sealed container for up to four days. They thicken considerably as they chill, so reheat gently on the stovetop with a splash of water or stock to loosen the consistency. For longer storage, freeze in portions for up to three months and thaw overnight in the refrigerator. If you cooked the peas with the bone, remove it before storing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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