Barbecue-Style Black-Eyed Peas with Ham Hock
Slow-simmered black-eyed peas with smoky ham hock and tangy barbecue glaze for a hearty, soulful side dish. This southern-inspired one pot ready in about 110 minutes pairs rinsed dried black-eyed peas, chopped ham hock, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed dried black-eyed peas
- 1, chopped ham hock
- 1, diced onion
- 2 stalks, diced celery
- 2, diced carrots
- 3 cloves, minced garlic
- 1 cup tomato sauce
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 bay leaves
- 4 cups water
- to taste salt
- to taste pepper
Instructions
- Step 1: In a large pot, combine 1 cup rinsed dried black-eyed peas, 1 chopped ham hock, 1 diced onion, 2 diced celery stalks, 2 diced carrots, and 3 minced garlic cloves. Add 4 cups water and 2 bay leaves, then bring to a boil.
- Step 2: Reduce heat to low, cover, and simmer for 1 hour.
- Step 3: Stir in 1 cup tomato sauce, 1/2 cup apple cider vinegar, and 1/4 cup brown sugar. Simmer uncovered for 30 minutes, until the black-eyed peas are tender and the sauce has thickened. Remove bay leaves and season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Barbecue-Style Black-Eyed Peas with Ham Hock take to make?
Total time is about 110 minutes (10 min prep + 100 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Barbecue-Style Black-Eyed Peas with Ham Hock?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed dried black-eyed peas from drying out.
Can I substitute ingredients in Barbecue-Style Black-Eyed Peas with Ham Hock?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Barbecue-Style Black-Eyed Peas with Ham Hock for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Barbecue-Style Black-Eyed Peas with Ham Hock?
Southern one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The flavors in this barbecue-style are incredible.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 100-minute recipe. Would bump up the spice level though.
