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

Hearty Southern-style stew with tender black-eyed peas and smoked ham hocks in a rich, flavorful broth.

# What You'll 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 black-eyed peas, rinsed and drained

→ Vegetables

03 - 1 large yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 medium russet 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 fresh parsley, chopped
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 use.
02 - Heat a splash of oil in a large Dutch oven or heavy pot over medium heat. Add diced onion, carrots, and celery, cooking for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add 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 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 off the bone.
06 - Remove ham hocks from pot. Shred the meat, discarding skin, bone, and excess fat. Return shredded meat to the stew.
07 - Taste and adjust salt as 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 Suggestions:

01 -
  • It's a one-pot wonder that tastes like you've been cooking all day when you've really just been monitoring the simmer.
  • The smoky, tender ham hocks infuse every bean with flavor that no quick shortcut can replicate.
  • Naturally gluten-free and packed with protein and fiber, it's hearty enough for any crowd without apology.
  • Leftovers taste even better the next day, which means meal prep happiness for busy weeks ahead.
02 -
  • Never skip soaking dried peas overnight; rushed peas cook unevenly and turn mushy in spots while staying chalky in others, and it's impossible to fix once it happens.
  • The ham hocks are the entire flavor payoff—don't even think about cutting them into smaller pieces before cooking; they need to stay whole to release their essence into the broth gradually, which is where all the magic lives.
03 -
  • If your ham hocks are particularly large or fatty, trim excess fat before cooking rather than after—it prevents the broth from becoming greasy while still capturing all that deep, smoky flavor.
  • Taste the stew at the 1.5 hour mark rather than waiting until 2 hours; every stove is different, and you want to catch the moment when peas are tender but not dissolving.
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