Black-Eyed Pea Stew with Smoked Ham Hocks

Experience the ultimate comfort with this Southern-inspired Black-Eyed Pea Stew. Slow-simmered with smoked ham hocks and a vibrant medley of vegetables, this dish transforms simple ingredients into a rich, savory masterpiece. Whether you are gathering for a holiday or simply seeking a cozy weeknight meal, this gluten-free stew delivers deep, smoky flavors that warm the soul.

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The aroma of onions, carrots, and celery sautéing in the pot is just the beginning. As the black-eyed peas and potatoes soften in the chicken broth, the ham hocks become tender enough to fall off the bone, creating a thick and luscious consistency that defines high-quality Southern cooking.

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), salt to taste
• Garnish (optional): 2 tablespoons chopped fresh parsley, hot sauce

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Instructions

Step 1: Preparation

If using dried black-eyed peas, soak them overnight in plenty of water. Drain and rinse before using.

Step 2: Sauté Aromatics

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: Add Garlic

Stir in the garlic and cook for 1 minute until fragrant.

Step 4: Combine Ingredients

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: Slow Simmer

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: Prepare the Meat

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: Season and Thicken

Taste and adjust salt if needed. If desired, simmer uncovered for 10–15 minutes more to thicken the stew.

Step 8: Serving

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, ensure you simmer the stew uncovered for the final 15 minutes to allow the liquid to reduce and intensify. Always check the labels on your broth and tomatoes to ensure they are free from gluten additives if dietary restrictions are a priority.

Varianten und Anpassungen

To create a vegetarian version of this Southern classic, omit the ham hocks and add a few drops of liquid smoke or extra smoked paprika to achieve that essential wood-fired flavor.

Serviervorschläge

This stew is traditionally served with a side of warm cornbread or ladled over a bed of fluffy steamed white rice. For those who enjoy a bit of heat, a few dashes of vinegar-based hot sauce perfectly balance the richness of the ham.

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With 345 calories per serving and a wealth of Southern tradition in every bite, this Black-Eyed Pea Stew with Smoked Ham Hocks is a nutritional powerhouse that doesn't compromise on flavor. Ladle yourself a bowl and enjoy the cozy results of a well-simmered meal.

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Recipe Guide

→ Should I use dried or canned black-eyed peas?

Dried peas soaked overnight provide better texture and absorb more flavor, but canned peas work well for a quicker version. If using canned, reduce the simmering time to about 45 minutes and add them during the last 30 minutes of cooking.

→ Can I make this vegetarian?

Yes, simply 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 depth. Consider adding a smoked vegetarian sausage for additional protein.

→ What should I serve with this stew?

Cornbread is the classic accompaniment, perfect for soaking up the flavorful broth. You can also serve over steamed white rice, with crusty bread, or alongside a simple green salad with vinaigrette to balance the richness.

→ How long do leftovers keep?

This stew actually improves after a day or two in the refrigerator as the flavors meld together. Store in an airtight container for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.

→ Can I freeze this stew?

Yes, this freezes beautifully. Let cool completely, then transfer to freezer-safe containers leaving some room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ How do I know when the ham hocks are done?

The ham hocks are ready when the meat is falling off the bone and tender enough to shred easily with a fork. This typically takes the full 2 hours of simmering. The collagen breaks down during cooking, adding body to the broth.