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

Tender peas and smoky ham simmered with vegetables in a rich, comforting broth.

# What You 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, 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

# Steps:

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 diced 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, drained black-eyed peas, potato cubes, 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 shredded meat to the stew.
07 - Taste and adjust salt if needed. If desired, simmer uncovered for 10-15 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 smoked ham hocks do all the heavy lifting flavor-wise, so you can actually relax while this cooks instead of hovering over the stove.
  • It's naturally gluten-free and packed with protein and fiber, which means you can eat a big bowl without feeling guilty.
  • Leftovers taste even better the next day, making this perfect for meal prep or feeding a crowd with minimal fuss.
02 -
  • Don't skip soaking the dried peas overnight—rushing this step by using the quick-boil method often results in burst peas and a mushy, broken stew instead of one with distinct tender pieces.
  • The ham hocks need time to fully break down and release their flavor; 2 hours is the real minimum, and resisting the urge to check constantly actually helps the peas cook more evenly.
  • Taste the broth before adding salt because the ham hocks and low-sodium broth might already give you enough seasoning; it's easier to add salt than remove it.
03 -
  • Don't waste time chopping everything perfectly uniform—the vegetables should be roughly the same size for even cooking, but a little variation keeps things from looking too formal.
  • If your ham hocks are particularly fatty, you can skim the surface with a spoon after the first hour of cooking to keep the stew tasting clean and not greasy.
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