Black-Eyed Pea Stew with Smoked Ham (Print Version)

Hearty Southern-style stew with tender peas, smoked ham hocks, and vegetables in rich broth.

# 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 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 chopped fresh parsley
17 - Hot sauce for serving

# How-To 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 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 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 Advice:

01 -
  • The ham hocks melt into the broth and create this savory depth that makes everything taste like home cooking, not shortcuts.
  • It comes together with one pot and minimal fuss, but tastes like you spent the whole day on it.
  • Leftovers actually improve after a day in the fridge, so this is the kind of stew that rewards you twice.
02 -
  • Don't skip the soaking step for dried peas or try to cook them without it—they'll stay hard in the center no matter how long you simmer, which I learned the expensive way with a pot of wasted ingredients.
  • Taste the stew before serving because salt levels vary wildly depending on your broth brand—a good stew should taste savory and complete, not like it's missing something.
  • The ham hocks cook down significantly, so don't expect huge chunks of meat at the end; you're cooking for flavor infusion, not texture.
03 -
  • If you're vegetarian or vegan, skip the ham hocks and add a teaspoon of liquid smoke plus an extra half-teaspoon of smoked paprika to keep that depth—it won't be identical, but it's honest and delicious.
  • Dice your vegetables while the peas soak and the ham hocks come to room temperature; you'll be ready to move fast once you start cooking.
  • Use a Dutch oven if you have one because the heavy bottom prevents sticking, and the lid traps steam beautifully, but a regular heavy-bottomed pot works just as well.
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