Black-Eyed Pea Stew Smoked Ham (Print Version)

A hearty Southern bowl with tender peas, smoky ham, and vegetables simmered in rich broth.

# What You'll Need:

→ Meats

01 - 2 smoked ham hocks, approximately 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 yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 medium russet potatoes, peeled and cut into 1-inch cubes
07 - 1 (14.5 oz) can diced tomatoes with juice
08 - 3 garlic cloves, minced

→ Broth and 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, adjust to taste
15 - Salt to taste

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Hot sauce for serving

# How to Make It:

01 - If using dried black-eyed peas, soak them overnight in plenty of cold water. Drain and rinse thoroughly before proceeding.
02 - In a large Dutch oven or heavy-bottomed pot, heat a splash of oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the smoked ham hocks, prepared black-eyed peas, cubed potatoes, diced tomatoes with juice, broth, bay leaves, thyme, smoked paprika, black pepper, and cayenne pepper if using. Stir well to combine.
05 - Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the peas are tender and the ham meat is falling off the bone.
06 - Remove the ham hocks from the pot. Shred the cooked meat, discarding skin, bone, and excess fat. Return the shredded meat to the stew.
07 - Taste the stew and adjust salt as needed. If a thicker consistency is desired, simmer uncovered for 10 to 15 minutes longer.
08 - Remove bay leaves from the stew. Ladle into serving bowls, garnish with fresh parsley, and serve with hot sauce on the side.

# Expert Advice:

01 -
  • The smoked ham hocks do all the heavy lifting flavor-wise, so you barely have to think about seasoning.
  • It's naturally gluten-free and packed with protein, which means you can eat a big bowl without any guilt creeping in.
  • Everything cooks in one pot, which means less cleanup when you're already tired from a long day.
02 -
  • Don't skip removing the ham hocks before shredding the meat—trying to fish out bones from a finished stew is infuriating and frankly a little dangerous.
  • Taste the stew in stages and add salt gradually because both the broth and the ham are already salty, and it's easier to add more salt than to rescue an over-salted pot.
03 -
  • Use a Dutch oven if you have one because the heavy bottom distributes heat evenly and prevents the bottom from scorching while you're not looking.
  • The stew thickens as it cools, so if it seems too thin when hot, give it a few minutes before deciding you need to simmer it longer.
Return