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

Hearty Southern stew with tender peas, smoked ham, and vegetables in rich broth.

# Ingredient List:

→ Meats

01 - 2 smoked ham hocks (approximately 1.5 pounds)

→ 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 ounces) 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

# 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 diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
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. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the peas are tender and ham meat is falling from the bone.
05 - Remove the ham hocks from the pot. Shred the meat, discarding skin, bone, and excess fat. Return the shredded meat to the stew.
06 - Taste and adjust salt as needed. If desired, simmer uncovered for 10-15 minutes more to achieve thicker consistency. Remove bay leaves.
07 - Ladle into bowls, garnish with fresh parsley, and serve with hot sauce on the side.

# Expert Tips:

01 -
  • The stew tastes better the next day, so you're basically getting two dinners for one cooking session.
  • It's naturally gluten-free and packed with protein, which means it satisfies without the heaviness.
  • One pot means one cleanup, and honestly that alone makes this a winner on tired evenings.
02 -
  • If your ham hocks are particularly salty, taste the broth before the peas are fully soft and adjust; salt becomes more concentrated as things simmer.
  • Don't skip the bay leaves—they add a subtle woodsy note that ties everything together, but remember to fish them out before serving or someone will find one in their spoon.
  • Canned peas work just fine if you're in a hurry, but add them in the last thirty minutes so they don't turn to mush.
03 -
  • Don't let the stew boil hard; a gentle simmer means the peas cook through without falling apart and the flavors stay clean instead of muddying together.
  • If you're nervous about salt, taste it halfway through and make adjustments early rather than trying to fix it at the end when everything's cooked down.
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