Black-Eyed Pea Stew Smoked (Printable version)

Southern-inspired stew with black-eyed peas, smoked ham hocks, and a flavorful vegetable medley.

# What You'll Need:

→ Meats

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

→ Broth & 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
15 - Salt to taste

→ Garnish

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

# How To Make:

01 - If using dried black-eyed peas, soak them overnight in plenty of water. Drain and rinse thoroughly before use.
02 - 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.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the smoked ham hocks, drained black-eyed peas, potatoes, diced tomatoes with juice, broth, bay leaves, thyme, smoked paprika, black pepper, and cayenne pepper if desired.
05 - 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.
06 - Remove the ham hocks from the pot. Shred the meat, discarding skin, bone, and excess fat. Return the shredded meat to the stew.
07 - Taste and adjust salt as needed. If desired, simmer uncovered for 10 to 15 minutes more to thicken the stew further.
08 - Remove bay leaves. Ladle into bowls, garnish with fresh parsley, and serve with hot sauce on the side.

# Expert Advice:

01 -
  • The ham hocks do all the heavy lifting, infusing the broth with a smokiness that makes everything taste intentional and rich.
  • It's a one-pot wonder that simmers while you do other things, filling your kitchen with the kind of aroma that makes people wander in asking what's cooking.
  • Naturally gluten-free and packed with protein, so it's the rare comfort food that actually feels good to eat.
02 -
  • Don't skip removing the bay leaves—I once bit into one in front of friends and it's not a look I recommend repeating.
  • If your ham hocks seem really salty, you can quickly blanch them in fresh water for 2 minutes before adding them to the pot—this trick saved me once when I grabbed extra-cured ones by accident.
  • The stew thickens as it cools, so don't panic if it seems a little loose when you finish cooking—it tightens up nicely overnight.
03 -
  • Buy your ham hocks from a butcher if possible—they're more likely to be fresher and you can ask questions about sourcing and flavor intensity.
  • If your stew breaks (the broth separates), it usually means the temperature got too high—turn the heat down to low and stir in a tablespoon of cornstarch mixed with cold water to bring it back together.
Return