Smoked Ham Hock and Black-Eyed Pea Stew
Hearty Southern-inspired stew with slow-simmered ham hocks and tender black-eyed peas, flavored with aromatic onion and garlic. This southern-inspired slow cooker ready in about 200 minutes pairs pounds smoked ham hocks, dried, soaked overnight black-eyed peas, large, chopped yellow 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
- 2 pounds smoked ham hocks
- 2 cups dried, soaked overnight black-eyed peas
- 1 large, chopped yellow onion
- 4, minced garlic cloves
- 1 medium, diced carrot
- 2, diced celery stalks
- 6 cups chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large chopped yellow onion, 1 medium diced carrot, and 2 diced celery stalks. Sauté for 5-6 minutes until softened.
- Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 2 pounds smoked ham hocks, 2 cups soaked black-eyed peas, 6 cups chicken stock, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon salt, and 1 teaspoon black pepper to the pot.
- Step 4: Bring to a boil, then reduce heat to low and simmer, covered, for 2 1/2 to 3 hours until ham hocks are tender and black-eyed peas are soft.
- Step 5: Remove ham hocks, shred the meat, discard bones and skin, then return shredded meat to the stew. Simmer uncovered for 10 minutes to thicken. Adjust seasoning if needed before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Ham Hock and Black-Eyed Pea Stew take to make?
Total time is about 200 minutes (20 min prep + 180 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 Smoked Ham Hock and Black-Eyed Pea 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 pounds smoked ham hocks from drying out.
Can I substitute ingredients in Smoked Ham Hock and Black-Eyed Pea 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 Smoked Ham Hock and Black-Eyed Pea 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 Smoked Ham Hock and Black-Eyed Pea Stew?
Southern slow cooker 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.
