Black-Eyed Pea Stew with Smoked Ham Hocks (Print View)

Hearty Southern stew with tender peas, smoked ham, and vegetables in rich flavorful broth.

# Components:

→ Meats

01 - 2 smoked ham hocks, approximately 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 & Seasonings

09 - 6 cups low-sodium chicken or vegetable broth
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon freshly ground black pepper
14 - ¼ teaspoon cayenne pepper, optional
15 - Salt, to taste

→ Garnish

16 - 2 tablespoons chopped fresh parsley
17 - Hot sauce, for serving

# Directions:

01 - If using dried black-eyed peas, soak 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 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 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, creating a naturally rich, smoky depth that no amount of seasoning can fake.
  • Black-eyed peas become buttery and tender after their long simmer, soaking up all the savory flavors around them.
  • It's the kind of stew that tastes even better the next day, making it perfect for meal planning or unexpected guests.
02 -
  • Don't skip the initial sauté of the vegetables—those 5 minutes of browning create layers of caramelized flavor that make the entire stew taste deeper and more intentional.
  • Taste the broth before you serve it; the salt level makes or breaks everything, and low-sodium broth means you're in control.
03 -
  • If your ham hocks are very large or bony, don't worry about getting every last shred of meat—some small bones and bits add character to the broth and people understand.
  • Smoked paprika is the secret weapon here; it gives you the smoky depth of the ham hock even if you decide to make a vegetarian version.
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