Black-Eyed Pea Stew Smoked Ham (Printable)

Hearty Southern stew with tender peas, smoked ham, 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 (14.5 oz) can diced tomatoes with juice
08 - 3 garlic cloves, minced

→ Broth & 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 make it:

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, 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 as needed. If desired, simmer uncovered for 10 to 15 minutes more to thicken the stew. Remove bay leaves before serving.
08 - Ladle the stew into bowls, garnish with fresh parsley, and serve with hot sauce on the side.

# Recipe Expert Tips:

01 -
  • The meat practically melts off the ham hocks after two hours, so you get that smoky depth without any effort.
  • Black-eyed peas absorb all those flavors like tiny flavor sponges, turning creamy and tender.
  • It's the kind of stew that tastes even better the next day, so meal prep becomes a gift to your future self.
02 -
  • Don't skip soaking dried peas or you'll end up with unevenly cooked legumes—some will be creamy while others remain hard, and it's frustrating when you've invested two hours already.
  • The magic happens when you leave that pot alone to simmer low and covered; constantly lifting the lid and stirring releases steam and extends cooking time, so resist the urge to check too often.
03 -
  • Use smoked ham hocks rather than regular ham hocks—the smoke is essential to the flavor profile and can't be replicated with other ingredients.
  • Don't rush the simmer; low heat for 2 hours creates a silky, flavorful broth that tastes like it took twice as long.
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