Slow-Cooked Black-Eyed Peas with Ham Hock and Smoked Paprika

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

A comforting, smoky stew of tender black-eyed peas simmered with ham hock and smoked paprika, perfect for welcoming the new year with tradition and flavor. This American-inspired holiday recipe, ready in about 135 minutes, pairs black-eyed peas, ham hock, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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 pound, soaked overnight black-eyed peas
• 1, rinsed ham hock
• 2 tablespoons olive oil
• 1, finely diced onion
• 3 cloves, minced garlic
• 1, diced red bell pepper
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• pinch black pepper
• 2 tablespoons, chopped fresh parsley

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Instructions

1. Step 1: Drain and rinse the soaked black-eyed peas. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened, then stir in the minced garlic and diced red bell pepper, cooking for 2 minutes until fragrant.
2. Step 2: Add the drained black-eyed peas, ham hock, vegetable broth, 1 teaspoon smoked paprika, bay leaf, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and a pinch of black pepper. Bring to a gentle simmer.
3. Step 3: Cover the pot and reduce heat to low. Simmer for 2 hours, or until peas are tender and ham hock is very tender.
4. Step 4: Remove the ham hock, shred the meat from the bone, and discard the bone and bay leaf. Return the shredded ham to the pot and stir. Adjust seasoning with salt and pepper to taste.
5. Step 5: Serve hot, garnished with 2 tablespoons fresh parsley.