Name: Southern Black-Eyed Peas with Ham Hock
Prep time: 5 min
Cook time: 120 min
Total time: 125 min
Ingredients: 450 g dried black-eyed peas; 1 medium onion (chopped); 1 tablespoon extra-virgin olive oil; 4 garlic cloves (minced); 1 jalapeno (optional); 2 medium tomatoes (puréed); 500 g smoked ham hock; 1500 ml low-sodium chicken broth; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon dried thyme; ¼ teaspoon cayenne pepper; 2 bay leaves

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This black eyed peas recipe simmers dried peas with smoked ham hock, tomatoes, jalapeño, and warm spices until tender. The two-stage stovetop method builds a smoky broth in one pot for New Year's Day or a comforting family meal.

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Easy Southern black-eyed peas recipe with ham hock in a savory broth, served in a blue bowl and garnished with chopped parsley.

Why You'll Love This Black Eyed Peas Recipe with Ham Hock

Deep smoky flavor: The ham hock simmers before the peas, seasoning the broth and supplying tender pieces of pork.
Balanced warmth: Tomatoes, cumin, thyme, cayenne, and optional jalapeño add complexity without overwhelming the savory base.
Make-ahead friendly: The flavors deepen overnight, making this a practical dish to prepare before New Year's Day.
Flexible serving: Serve the peas as a main course or complete the meal with cornbread, rice, or collard greens.

I first made black-eyed peas after learning they symbolize good luck on New Year's Day. Over the years, this pot has become a meal I look forward to as the year winds down. I often cook it the night before, which makes New Year's Day feel easier. I sometimes reserve a few peas for my Cowboy Caviar recipe, served later with tortilla chips. The tradition is simple, but this smoky, comforting dish now marks the occasion for me.

I build the flavor gradually with onion, jalapeño, garlic, tomatoes, and warm spices. Simmering the smoked ham hock first gives the broth its deep, savory character. The soaked peas then cook with the chopped meat until tender and creamy. This layered approach also shapes my Spanish lentil stew, although the smoked ham keeps these peas distinct. Cumin and cayenne bring gentle warmth, while the tomatoes keep the finished broth balanced.

Close-up of Southern black-eyed peas simmered with ham hock in a rich broth, with tender beans, bits of onion, and parsley in a blue bowl.

Key Ingredients for Southern Black-Eyed Peas

These four ingredient groups create the smoky broth, gentle warmth, and hearty texture.

Ingredients for Southern black-eyed peas with ham hock laid out on a gray surface, including black-eyed peas, ham hock, chicken stock, onion, tomatoes, garlic, green chili, bay leaves, and assorted spices.

Dried black-eyed peas: I use dried peas because soaking and slowly simmering them gives them a hearty, tender texture.
Smoked ham hock: The ham hock matters most to me for the savory broth it creates and the tender meat it provides.
Aromatics and tomatoes: For the flavor base, I sauté onion, jalapeño, and garlic before stirring in the puréed tomatoes.
Broth and seasonings: To keep the seasoning balanced, I combine low-sodium chicken broth with cumin, dried thyme, cayenne, and bay leaves.

How to Make Black Eyed Peas

This method builds the seasoned broth before the soaked peas finish cooking with the chopped ham. You can find the complete printable recipe with measurements below.

1. Soak black-eyed peas in water for 2 hours or overnight.

2. Sauté the chopped onion and jalapeño for 4-5 minutes until the onion is soft, translucent, and lightly browned.

3. Add the minced garlic and cook for 1 minute until it smells good.

4. Stir in the pureed tomatoes, salt, spices, and bay leaves. Cook for 3-4 minutes to blend the flavors.

5. Add the chicken broth, boil the mixture, then place the smoked ham hock in the pot, cover it, lower the heat, and simmer for 1 hour.

6. Remove the smoked ham hock from the pot, chop the meat, and discard the bones and skin.

7. Drain the peas, then add the black-eyed peas and chopped smoked ham hock to the pot. Lower the heat, cover, and simmer for about an hour until tender.

8. Stir occasionally and taste and adjust the seasoning. Serve the black-eyed peas with cornbread, rice, or collard greens.

Bowl of Southern black-eyed peas simmered with ham hock in a savory broth, garnished with parsley, with a second bowl blurred in the background.

Tips for Black-Eyed Peas

Start with dried peas: Dried black-eyed peas hold up through the two-stage simmer and absorb the seasoned broth as they soften.
Cook the ham first: Giving the ham hock its full simmer seasons the cooking liquid before the peas are added.
Keep the final simmer gentle: Low heat lets the peas soften without breaking down too quickly.
Prepare it ahead: Cooking the recipe the night before allows the flavors to become richer by the following day.

Spoonful of Southern black-eyed peas and ham hock lifted from a bowl of simmered peas in a rich, savory broth.

Storage

I keep leftover black-eyed peas in an airtight container in the refrigerator for a few days. I also freeze a batch when I want an easy meal ready for another day.

What to Serve with Black-Eyed Peas

I usually serve these black-eyed peas with moist cornbread to soak up the smoky broth. Rice with chicken broth and butter makes the meal more substantial, while collard greens add a familiar Southern pairing.