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

Hearty Southern-inspired stew with tender black-eyed peas, smoked ham hocks, and vegetables simmered in rich 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 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

# 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, prepared black-eyed peas, potato cubes, diced tomatoes with juice, broth, bay leaves, dried thyme, smoked paprika, black pepper, and cayenne pepper if using.
05 - Bring the mixture 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 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 Tips:

01 -
  • It's the kind of stew that tastes even better the next day, so you're actually ahead of the game when you make it.
  • The smoked ham hocks do all the heavy lifting flavor-wise, meaning you can relax while it simmers for hours.
  • One pot, minimal fuss, and you end up with something that feels fancy enough for guests but cozy enough for a regular Tuesday night.
02 -
  • Don't skip soaking the dried peas—it makes a real difference in how evenly they cook and how creamy they get.
  • The stew thickens as it cools, so don't panic if it seems a little loose when you first finish cooking it.
03 -
  • If your ham hocks seem small, don't hesitate to add an extra one—you want enough meat to make the stew feel generous.
  • Taste as you go in the last 15 minutes so you can adjust the cayenne and salt to your exact preference without overshooting.
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