Black-Eyed Pea Stew Smoked Ham (Print Version)

Tender peas and smoky ham hocks simmer slowly with vegetables in a rich, warming broth for authentic Southern comfort.

# What You'll Need:

→ 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 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 & 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 Prepare:

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 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, soaked 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, then return the meat to the stew.
07 - Taste and adjust salt if needed. If desired, simmer uncovered for 10 to 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 -
  • The ham hocks dissolve into the broth, making it taste like it simmered for days instead of hours.
  • It's naturally gluten-free and packed with protein, so it feels wholesome without tasting like an obligation.
  • Leftovers actually taste better the next day, which means you're basically getting two good meals out of one pot.
02 -
  • Ham hocks have a lot of salt in them already, so taste before you aggressively salt the whole pot—I learned this the hard way by making something I had to water down.
  • Don't skip the soaking step if you're using dried peas, because unsoaked peas take nearly four hours and can end up with hard centers no matter how long you cook them.
03 -
  • If you don't have a Dutch oven, any heavy pot with a good lid works—the goal is even heating and moisture retention, not a specific vessel.
  • For a vegetarian version, skip the ham hocks entirely and replace them with extra smoked paprika or a teaspoon of liquid smoke stirred in at the end, then add an extra cup of broth to compensate for lost moisture.
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