Black-Eyed Peas and Ham Hock Stew
Slow-simmered stew of black-eyed peas, ham hock, and aromatic vegetables for a hearty, traditional meal. This african-inspired comfort food ready in about 150 minutes pairs dried black-eyed peas, ham hock, large 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
Instructions
- Step 1: Drain and rinse 1 lb soaked dried black-eyed peas.
- 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.
- Step 3: Remove ham hock, shred meat from bone (discard bone), and return meat to pot.
- Step 4: Add 1 diced medium onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves to pot.
- Step 5: Stir in 1 tsp smoked paprika, 1/2 tsp black pepper, and drained black-eyed peas.
- Step 6: Simmer covered for 1.5 hours until peas are tender.
- Step 7: Season with salt to taste and remove bay leaf.
- Step 8: Garnish with 2 tbsp chopped fresh parsley and serve.
Frequently asked questions
How long does Black-Eyed Peas and Ham Hock Stew take to make?
Total time is about 150 minutes (20 min prep + 130 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 Black-Eyed Peas and Ham Hock Stew?
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 dried black-eyed peas from drying out.
Can I substitute ingredients in Black-Eyed Peas and Ham Hock Stew?
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 Black-Eyed Peas and Ham Hock Stew 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 Black-Eyed Peas and Ham Hock Stew?
African comfort food 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
- ★★★★★
My grandmother would approve! So comforting.
- ★★★★★
Perfect for a cold winter evening with my family.
- ★★★★☆
The ham hock was a bit too salty for my taste, but the peas were perfect.
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