If you’ve ever wanted to create a soul-satisfying, comforting dish that feels like a warm hug on a plate, then this Homemade Black Eyed Peas with Ham Hock Recipe is exactly what you need in your kitchen rotation. It’s a dish rich with tradition, smoky depth from the ham hocks, and a perfect blend of herbs and spices that come together to create an unforgettable meal. Whether you’re looking for a hearty dinner or a side that steals the show, this recipe brings together simple yet powerful ingredients that transform into something truly special. Let me walk you through every step so you can enjoy these tender, flavorful black-eyed peas seasoned just right!
Ingredients You’ll Need
Gathering the right ingredients is key to making this dish sing. Each item plays an essential role in balancing flavor, texture, and aroma—from the smoky ham hocks to the punchy garlic and warming spices. Here’s what you’ll want to have ready before you start:
- 3 quarts water: This forms the flavorful base for cooking the black-eyed peas gently and thoroughly.
- 1 pound dried black-eyed peas (soaked overnight): Soaking ensures they become tender without falling apart during the long simmer.
- 3 tablespoons coarse sea salt: Enhances the natural flavors and helps season the peas as they cook.
- 1/2 cup dry white wine: Adds a subtle acidity and fruity note to deepen the overall taste.
- 3 garlic cloves (freshly minced): Gives a fresh, aromatic kick that complements the smoky elements beautifully.
- 2 bay leaves: Infuse the broth with a smooth, herbaceous undertone.
- 1/8 teaspoon cayenne pepper: Provides just the right amount of gentle heat to keep things interesting.
- 1/2 teaspoon crushed red pepper flakes: Lends a subtle spicy warmth without overpowering the dish.
- 4 cups water: Extra liquid to maintain the perfect cooking consistency.
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried): Offers a fragrant earthiness that pairs perfectly with ham hocks.
- Coarse sea salt to taste: To finish seasoning according to your preference once cooking is complete.
- 2 medium onions (diced into 1/2-inch pieces): Bring a natural sweetness and depth when sautéed.
- 1 teaspoon smoked paprika: Boosts smokiness and adds a vibrant color to the peas.
- 2 smoked ham hocks: The star ingredient for deep, savory, rich flavors infused throughout the dish.
- 6 ounces salted pork (diced into 1/2-inch pieces): Contributes additional texture and saltiness to complement the peas.
- 3 tablespoons olive oil (or neutral oil like canola): For sautéing onions and pork to golden perfection.
- 4 cups chicken broth: Adds richness and body to the cooking liquid, enhancing the overall flavor profile.
- Black pepper to taste: A finishing spice that lifts and balances every bite.
How to Make Homemade Black Eyed Peas with Ham Hock Recipe
Step 1: Prepare the Black-Eyed Peas
Start by soaking your dried black-eyed peas overnight in plenty of water. This simple step is vital for achieving that tender, creamy texture without mushiness. Once soaked, drain and rinse them thoroughly to remove any grit or dust.
Step 2: Sauté Aromatics and Pork
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add your diced salted pork and sauté until it starts to crisp up slightly, rendering out delicious fat. Then add the diced onions, fresh garlic, smoked paprika, crushed red pepper flakes, and cayenne pepper. Cook everything until the onions become translucent and fragrant, creating a flavorful base for your peas.
Step 3: Add Liquids and Seasonings
Pour in the chicken broth and dry white wine, stirring to loosen any browned bits from the bottom of the pot. Then add the soaked and drained black-eyed peas, bay leaves, thyme, and coarse sea salt. Nestle the smoked ham hocks into the pot, ensuring they are submerged in the liquid to infuse their smoky richness throughout the dish.
Step 4: Slow Simmer for Deep Flavor
Bring the mixture to a gentle boil, then reduce the heat to low and cover partially. Let the peas simmer slowly for about 2 hours, or until they reach a tender but intact texture. Stir occasionally, adding extra water if needed to keep the peas just barely covered. This slow cooking process allows the smoky ham hock to impart its signature flavor deeply into every spoonful.
Step 5: Final Seasoning and Serve
Once the black-eyed peas are perfectly tender, remove the ham hocks and bay leaves. Strip any meat from the hocks and stir it back into the peas for extra meaty goodness. Adjust seasoning with additional salt and freshly ground black pepper to taste. Your Homemade Black Eyed Peas with Ham Hock Recipe is now ready to enjoy!
How to Serve Homemade Black Eyed Peas with Ham Hock Recipe
Garnishes
Adding simple garnishes can take this dish from delicious to dazzling. Try sprinkling chopped fresh parsley or green onions on top to add a burst of color and fresh brightness. A drizzle of your favorite hot sauce can also add an exciting kick for those who like a little heat.
Side Dishes
Traditional pairings like cornbread or fluffy white rice work beautifully with the smoky, savory flavors of the peas. For a complete meal, consider serving alongside collard greens or sautéed kale to introduce some green, nutrient-rich contrast that complements the dish’s richness.
Creative Ways to Present
For a fun twist, serve your black-eyed peas over creamy mashed potatoes or with a side of roasted seasonal vegetables for texture variety. You could even use the peas as a hearty filling for savory crepes or as a topping on baked sweet potatoes, offering a fresh way to enjoy this comforting classic.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover homemade black-eyed peas in an airtight container in the refrigerator. They will keep well for up to 4 days, developing even more flavor as they rest.
Freezing
This dish freezes beautifully! Portion the peas into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating for a quick, comforting meal anytime.
Reheating
Reheat black-eyed peas gently on the stove over low heat, stirring occasionally. If the mixture seems too thick, add a splash of water or chicken broth to restore its original creamy consistency. Microwave reheating is also convenient—just stir frequently to heat evenly and avoid drying out.
FAQs
Can I use fresh black-eyed peas instead of dried?
Fresh black-eyed peas can be used, but they cook much faster than dried ones and tend to have a different texture. Adjust your cooking time accordingly, usually around 30 to 45 minutes instead of two hours. The flavor of the dish will still be wonderful!
Why soak the dried black-eyed peas overnight?
Soaking softens the peas and reduces cooking time, resulting in a creamy texture without splitting. It also helps remove impurities and can aid digestion by breaking down complex sugars.
Can I substitute ham hocks with other smoked meats?
Absolutely! Smoked turkey legs, smoked sausages, or even bacon can be used as alternatives. Keep in mind these swaps will slightly change the flavor profile but will still contribute a smoky depth that pairs well with the peas.
How spicy is this recipe?
The recipe includes cayenne pepper and crushed red pepper flakes, which add a mild heat that enhances flavor without overwhelming the dish. You can adjust or omit these spices based on your tolerance for spiciness.
Is this dish gluten-free?
Yes, all the ingredients listed are naturally gluten-free, making this recipe a safe and tasty option for those avoiding gluten.
Final Thoughts
This Homemade Black Eyed Peas with Ham Hock Recipe is one of those dishes that feels like it was made with love and patience. It’s deeply satisfying, endlessly comforting, and perfect for bringing people together around the table. Whether it’s for a special occasion or a cozy weeknight, I encourage you to try it out and savor every delicious bite. Once you do, I’m sure it will become one of your favorites too!
Print
Homemade Black Eyed Peas with Ham Hock Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
Description
This classic Southern recipe for Homemade Black Eyed Peas with Ham Hock offers a deeply flavorful, smoky, and hearty dish perfect for comforting meals. Slow-cooked to tender perfection, the ham hocks infuse the peas with rich smokiness while a blend of spices and aromatics elevates every bite. Ideal as a satisfying main or a savory side, this traditional recipe brings authentic Southern soul food right to your table.
Ingredients
Beans and Broth
- 1 lb dried black-eyed peas (soaked overnight for tender texture)
- 4 cups chicken broth
- 4 cups water
- 3 qt water (for soaking and cooking)
- 1/2 cup dry white wine
Meats
- 2 smoked ham hocks (for deep, smoky flavor)
- 6 oz salted pork (diced into 1/2-inch pieces)
Vegetables and Aromatics
- 3 garlic cloves (freshly minced)
- 2 medium onions (diced into 1/2-inch pieces)
- 2 bay leaves
- 1 tsp fresh thyme (or 1/2 tsp dried)
Spices and Seasonings
- 3 tbsp coarse sea salt
- Coarse sea salt to taste
- 1/8 tsp cayenne pepper
- 1/2 tsp crushed red pepper flakes
- 1 tsp smoked paprika
- Black pepper to taste
Oils
- 3 tbsp olive oil (or any neutral oil like canola)
Instructions
- Soak the Peas: Rinse the dried black-eyed peas thoroughly and soak them in 3 quarts of water overnight to ensure they become tender and cook evenly.
- Prepare the Ham Hocks: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced salted pork and smoked ham hocks, browning them lightly to release their flavors into the oil.
- Sauté Aromatics: Add the diced onions and minced garlic to the pot. Cook until the onions become translucent and fragrant, about 5-7 minutes.
- Add Spices: Stir in the bay leaves, fresh thyme, smoked paprika, cayenne pepper, and crushed red pepper flakes, cooking for another minute to bloom the spices.
- Add Liquids and Peas: Drain the soaked black-eyed peas and add them to the pot. Pour in the 4 cups chicken broth, 4 cups water, and the 1/2 cup dry white wine. Stir well, ensuring all ingredients are combined.
- Season and Simmer: Sprinkle in 3 tablespoons of coarse sea salt and add black pepper to taste. Bring the mixture to a boil, then reduce heat to low and cover the pot.
- Cook Slowly: Let the peas simmer gently for approximately 2 hours and 15 minutes (135 minutes), or until the peas are tender and the flavors have melded together beautifully. Stir occasionally and add water if needed to maintain a soupy consistency.
- Final Taste and Adjustments: Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed. Remove the ham hocks, shred the meat, and return it to the pot if desired.
- Serve: Serve the black-eyed peas hot as a savory side dish or hearty main, paired with cornbread or steamed greens for a complete Southern comfort meal.
Notes
- Soaking the black-eyed peas overnight reduces cooking time and improves texture.
- For added richness, shred the ham hock meat back into the pot before serving.
- You can substitute smoked turkey legs instead of ham hocks for a leaner option.
- If you prefer a thicker consistency, mash some of the cooked peas against the side of the pot and stir.
- Adjust cayenne and crushed red pepper flakes according to your preferred level of heat.
