Slow Simmered Black-Eyed Peas with Smoked Ham Hock

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

Tender black-eyed peas slowly cooked with a smoky ham hock and aromatic vegetables for a hearty side. This Southern Soul Food-inspired comfort-food recipe, ready in about 150 minutes, pairs dried black-eyed peas, smoked ham hock, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
• 1 large (about 1.5 lbs) smoked ham hock
• 1 large, chopped yellow onion
• 2, diced celery stalks
• 1 medium, diced carrot
• 4, minced garlic cloves
• 2 bay leaves
• 6 cups chicken broth
• 2 tsp salt
• 1 tsp black pepper
• 1/4 tsp crushed red pepper flakes

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Instructions

1. Step 1: Rinse 1 lb dried black-eyed peas under cold water and remove any debris. Soak peas in water overnight or use quick soak by boiling peas in water for 5 minutes then letting them sit for 1 hour.
2. Step 2: In a large heavy-bottom pot, heat over medium heat and add 1 large chopped yellow onion, 2 diced celery stalks, 1 diced medium carrot, and 4 minced garlic cloves. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Add the soaked black-eyed peas, 1 large smoked ham hock, 2 bay leaves, and 6 cups chicken broth to the pot.
4. Step 4: Bring to a boil, then reduce heat to low and cover. Simmer gently for 1.5 to 2 hours until black-eyed peas are tender and ham hock meat is falling off the bone.
5. Step 5: Remove the ham hock and bay leaves, shred the meat, and return it to the pot.
6. Step 6: Season with 2 tsp salt, 1 tsp black pepper, and 1/4 tsp crushed red pepper flakes. Stir well and cook uncovered for another 10 minutes to thicken the broth slightly.
7. Step 7: Serve warm as a comforting side dish or main with rice.