Black-Eyed Peas with Ham Hock
Pot of Southern black-eyed peas simmered with ham hock, onion, and bay leaf—lucky New Year's side or weeknight bowl over rice. Cook until peas are creamy-tender; reheat leftovers to 165°F.
🛒Ingredients
- 1 pound dried black-eyed peas, rinsed and sorted
- 1 smoked ham hock (about 1 pound)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups water or low-sodium chicken broth
- Kosher salt to taste (add late—ham is salty)
- Apple cider vinegar and hot sauce to finish
- Optional: cooked rice for serving
🔧Kitchen Tools Needed
- Large pot or Dutch oven
- Slotted spoon
- Ladle
📝Instructions
- 1
Soak peas overnight or quick-soak; drain. Combine peas, ham hock, onion, garlic, bay leaves, pepper, red pepper flakes, and water/broth in a pot.
- 2
Bring to a boil, then simmer gently partially covered 1–1 1/2 hours until peas are tender and creamy. Add water if needed to keep peas submerged.
- 3
Remove hock; shred meat, discard bone/skin, return meat to pot. Season with salt carefully. Finish with a splash of vinegar and hot sauce.
- 4
Discard bay leaves. Serve as a side or over rice with greens and cornbread.
- 5
Refrigerate within 2 hours up to 4 days; freeze up to 2 months; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 250
🏷️Recipe Tags
❓Frequently Asked Questions
No ham hock?
Use smoked turkey wing, bacon ends, or a smoked sausage link.
Instant Pot?
Pressure cook soaked peas with aromatics and hock about 15–20 minutes high pressure; natural release 15 minutes.
Too salty?
Add unsalted water and a peeled raw potato temporarily, or serve over plain rice.
Food safety?
Cook peas until soft; chill leftovers within 2 hours; reheat to 165°F.
