Slow Simmered Black-Eyed Peas with Smoked Ham Hock

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 150 minutes pairs dried black-eyed peas, large (about 1.5 lbs) smoked ham hock, large, chopped 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.

Prep: 15 min Cook: 135 min Serves 6 Southern Soul Food cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow Simmered Black-Eyed Peas with Smoked Ham Hock take to make?

Total time is about 150 minutes (15 min prep + 135 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 Slow Simmered Black-Eyed Peas with Smoked 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 dried black-eyed peas from drying out.

Can I substitute ingredients in Slow Simmered Black-Eyed Peas with Smoked 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 Slow Simmered Black-Eyed Peas with Smoked 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 Slow Simmered Black-Eyed Peas with Smoked Ham Hock?

Southern Soul Food 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.

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