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

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

# Components:

→ Meats

01 - 2 smoked ham hocks, approximately 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

# Directions:

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 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 meat to the stew.
07 - Taste and adjust salt if needed. If desired, simmer uncovered for 10–15 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 depth of flavor builds slowly and tastes even better the next day—perfect for meal prep without the fuss.
  • One pot means less cleanup while you're warming your hands around a bowl and actually relaxing.
  • It's naturally gluten-free and packed with protein, so it satisfies without feeling heavy.
02 -
  • If you skip soaking the dried peas, add thirty minutes to your cooking time—they'll get there, but soaking genuinely makes a difference in texture and digestibility.
  • The stew thickens as it sits because the potatoes break down and release their starch into the broth, so what seems like the right consistency hot will be thicker when you reheat it.
03 -
  • Don't rush the soffritto at the beginning—those five minutes of cooking the onion, carrot, and celery until they're soft and golden make the difference between a good stew and one that tastes like it's been loved.
  • Resist the urge to turn the heat up when you're simmering; the slower the bubble, the more tender everything gets, and there's no way to rush that process without losing texture and flavor.
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