Save to Pinterest Warm up your kitchen with the comforting aroma of a Southern classic: Black-Eyed Pea Stew with Smoked Ham Hocks. This hearty dish combines tender legumes and a medley of fresh vegetables in a rich, savory broth infused with smoky flavor. It is a soul-soothing meal that is perfect for cozy family dinners or special gatherings.
Save to Pinterest The beauty of this stew lies in the slow cooking process, which allows the black-eyed peas to absorb the smoky essence of the ham while the vegetables create a naturally flavorful base. It is a balanced dish that offers both nutrition and deep, rustic satisfaction in every spoonful.
Ingredients
- Meats: 2 smoked ham hocks (about 1.5 lbs / 680 g)
- Legumes: 2 cups dried black-eyed peas (soaked overnight and drained, or 4 cups canned, rinsed and drained)
- Vegetables: 1 large onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 medium potatoes, peeled and cut into 1-inch cubes; 1 (14.5 oz / 400 g) can diced tomatoes (with juice); 3 garlic cloves, minced
- Broth & Seasonings: 6 cups (1.5 L) low-sodium chicken or vegetable broth; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper (optional, adjust to taste); salt, to taste
- Garnish (optional): 2 tablespoons chopped fresh parsley; hot sauce, for serving
Instructions
- Step 1
- If using dried black-eyed peas, soak them overnight in plenty of water. Drain and rinse before using.
- Step 2
- 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.
- Step 3
- Stir in the garlic and cook for 1 minute until fragrant.
- Step 4
- Add the smoked ham hocks, soaked black-eyed peas, potatoes, diced tomatoes (with juice), broth, bay leaves, thyme, smoked paprika, black pepper, and cayenne (if using).
- Step 5
- 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.
- Step 6
- Remove the ham hocks from the pot. Shred the meat, discarding skin, bone, and excess fat, then return the meat to the stew.
- Step 7
- Taste and adjust salt if needed. If desired, simmer uncovered for 10–15 minutes more to thicken the stew.
- Step 8
- Remove bay leaves. Ladle into bowls, garnish with fresh parsley, and serve with hot sauce on the side.
Zusatztipps für die Zubereitung
For the best texture, always ensure your dried peas are properly soaked and rinsed. If you prefer a thicker, more concentrated stew, simply leave the lid off for the final 15 minutes of simmering to allow some of the liquid to evaporate.
Varianten und Anpassungen
For a vegetarian version, omit the ham hocks and use smoked paprika or liquid smoke for flavor. This recipe is naturally gluten-free, but always double-check your broth and canned tomato labels if you have strict dietary requirements.
Serviervorschläge
This stew is traditionally served with a side of warm cornbread or over a bed of fluffy steamed rice. To add a bit of acidity and heat, serve with a bottle of your favorite vinegar-based hot sauce on the side.
Save to Pinterest Enjoy this nutritious and flavorful Black-Eyed Pea Stew as a satisfying main dish. It is a timeless recipe that brings comfort and a touch of Southern tradition to any table.
Common Recipe Questions
- → Do I need to soak dried black-eyed peas before cooking?
Yes, dried black-eyed peas need overnight soaking in plenty of water. This reduces cooking time and ensures even tenderness. Alternatively, use canned black-eyed peas, rinsed and drained, to skip the soaking step entirely.
- → Can I make this stew vegetarian?
Absolutely. Omit the ham hocks and use vegetable broth instead of chicken broth. Add extra smoked paprika or a few drops of liquid smoke to maintain that characteristic smoky flavor profile.
- → What's the best way to serve this stew?
Serve ladled into bowls garnished with fresh parsley and hot sauce on the side. Classic Southern pairings include cornbread, corn muffins, or steamed white rice. The stew also stands alone as a complete, protein-rich meal.
- → How long do leftovers keep?
Leftovers refrigerate well for up to 3 days and actually improve in flavor as the ingredients meld together. The broth may thicken when cold—thin with a splash of broth or water when reheating.
- → Can I freeze this stew?
Yes, this stew freezes beautifully for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding broth if needed.