Southern Black-Eyed Peas with Ham Hock
This Southern black-eyed peas recipe simmers dried peas with smoked ham hock, tomatoes, and warm spices until tender. It makes a smoky, hearty stovetop meal for New Year’s Day or any time of year.
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
Instructions
- Place 450 g dried black-eyed peas in a large bowl and cover with plenty of water. Soak for at least 2 hours or overnight.
- Heat 1 tablespoon extra-virgin olive oil in a large pot over medium heat. Add 1 medium onion, chopped, and 1 jalapeno, if using. Cook for 4 to 5 minutes, stirring occasionally, until the onion is translucent, softened, and lightly caramelized. Add 4 garlic cloves, minced, and cook for 1 minute, until fragrant.
- Stir in 2 medium tomatoes, puréed, plus 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, and 2 bay leaves. Cook for 3 to 4 minutes, stirring occasionally.
- Pour in 1500 ml low-sodium chicken broth and bring to a boil. Add the 500 g smoked ham hock, cover the pot, reduce the heat, and simmer for 1 hour. The meat should pull easily from the bone. Transfer the ham hock to a cutting board, remove and chop the meat, and discard the bone and skin.
- Drain the soaked black-eyed peas, then add them to the pot with the chopped ham. Cover and simmer over low heat for about 1 hour, stirring occasionally, until the peas are tender. Add more broth or water if the liquid runs low.
- Taste the black-eyed peas and adjust the seasoning as needed. Remove the 2 bay leaves.
- Serve warm with cornbread, rice, or collard greens.
Notes
Soaking time: Soak the black-eyed peas for at least 2 hours or overnight before cooking.
Salt level: Low-sodium broth gives better control because the smoked ham hock also seasons the liquid; adjust only after simmering.
Jalapeño: Keep the jalapeño for fresh chile warmth, or omit it without changing the cooking method.
Liquid level: Add broth or water as needed during the final simmer so the peas cook evenly and the pot does not dry out.
Nutrition
Calories: 610kcal | Carbohydrates: 53g | Protein: 47g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 91mg | Sodium: 687mg | Potassium: 1515mg | Fiber: 9g | Sugar: 8g | Vitamin A: 454IU | Vitamin C: 12mg | Calcium: 131mg | Iron: 9mg
