Black-Eyed Peas and Ham Hock Stew

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Slow-simmered stew of black-eyed peas, ham hock, and aromatic vegetables for a hearty, traditional meal. This West African-inspired comfort-food recipe, ready in about 150 minutes, pairs dried black-eyed peas, ham hock, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lb dried black-eyed peas
• 12 oz ham hock
• 1 large onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 bay leaf
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• to taste salt
• 2 tbsp fresh parsley

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Drain and rinse 1 lb soaked dried black-eyed peas.
2. Step 2: Place 12 oz ham hock in a large pot with 4 cups chicken broth, bring to a simmer, and cook for 1 hour.
3. Step 3: Remove ham hock, shred meat from bone (discard bone), and return meat to pot.
4. Step 4: Add 1 diced medium onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves to pot.
5. Step 5: Stir in 1 tsp smoked paprika, 1/2 tsp black pepper, and drained black-eyed peas.
6. Step 6: Simmer covered for 1.5 hours until peas are tender.
7. Step 7: Season with salt to taste and remove bay leaf.
8. Step 8: Garnish with 2 tbsp chopped fresh parsley and serve.