Go Back
Southern Black Eyed Peas with Ham - Flavor Bomb! Black eyed peas: master this hearty Southern comfort food with smoky ham hocks. Savor a rich, flavorful dish pe

Southern Black Eyed Peas with Ham - Flavor Bomb!

Black eyed peas with ham is a classic Southern dish, cherished for its rich, smoky flavor and comforting texture. This recipe offers a truly authentic taste, bringing together tender black eyed peas and savory ham hock for a stew that’s both hearty and deeply satisfying. It’s a dish I often turn to when I crave a meal that feels like a warm hug, perfect for chilly evenings or festive gatherings. Preparing black eyed peas from scratch allows for a depth of flavor that canned versions simply can't
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings: 8
Course: Main Course
Cuisine: Southern American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 pound black eyed peas (dry)
  • 1 smoked ham hock
  • 6 cups water (or low sodium chicken broth)
  • 1 bay leaf
  • ½ teaspoon dried thyme leaves
  • 6 slices bacon
  • 1 onion (diced)
  • 2 ribs celery (diced)
  • 2 cloves garlic (minced)
  • 1 green bell pepper (diced)

Method
 

  1. Rinse black eyed peas and remove any debris. Place in a bowl/pot and soak 8 hours or overnight.
  2. In a large pot, combine ham hock, chicken broth, bay leaf and thyme. Bring to a boil over medium high heat. Reduce heat to a simmer and cover for 60-80 minutes.
  3. Meanwhile, in a frying pan, cook bacon until crisp. Remove bacon and set aside. Cook onion, celery and garlic in bacon grease until slightly tender.
  4. Add onion mixture, black eyed peas and green bell pepper to the pot and simmer an additional 45-65 minutes or until black eyed peas are tender skimming off any foam.
  5. Remove ham hock and cut off any meat from the bone. Add meat back to the pot with canned tomatoes (undrained), salt and pepper to taste. Simmer uncovered an additional 20 minutes or until black eyed peas reach desired consistency.
  6. Discard bay leaf, stir in bacon and season with salt and pepper if needed. Serve over rice with greens.

Notes

- For the most authentic flavor, allow your black eyed peas to soak overnight; this also helps reduce cooking time and improves texture.
- Ensure the ham hock simmers long enough to become fork-tender. This is crucial for both flavor extraction and easily shredding the meat back into the stew. If the ham hock meat is not easily falling off the bone, continue simmering until it is.
- When adding the meat back, check the internal temperature of any reheated ham to ensure it reaches 165°F (74°C) to ensure food safety. - Leftover black eyed peas store wonderfully in an airtight container in the refrigerator for up to 3-4 days, or can be frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to maintain consistency.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.