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

Scale

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)

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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.