Black Eyed Peas with Ham Hock

Black eyed peas with ham hock are traditionally prepared for New Years as they have become a symbol of good fortune. Black-eyed peas have transcended from a humble ingredient to become emblematic of the resilience and grit of the American people. Next, check out this similar recipe for red beans and rice.

Black eyed peas with ham hock is inexpensive and so easy to make. It’s one of those dishes that gets better and better as the days go by. That’s because the flavors mesh well together over time and the starch in the black-eyed peas will have thickened the soup into a creamy stew-like thickness.

Ingredients needed

Black-Eyed Peas

Black-eyed peas are vegetables that taste similar to white beans and achieve a velvety texture once cooked. While they’re called peas, they’re actually legumes containing edible seeds and pods. It’s a unique ingredient perfect for making a variety of dishes including soups, stews, salads, and rice dishes.

We’re using dried black-eyed peas for our recipe because we usually keep them in stock but it’s available, fresh, dried, and canned at the grocery store. If you can get your hands on some fresh ones, they cook faster than the dried variety and are a bit sweeter, and hold up their form better when cooked.

Cajun Seasoning, Aromatics, Herbs, Vegetables

A quality soup is all about the flavor. You’ll definitely get the bulk of it from the ham hock that we’ll use to make the stock but the seasonings, aromatics, herbs, chicken broth and vegetables play a part too.

Ham Hock

The rich, flavorful broth for this soup is made with ham hock. Ham hocks contain more bone than meaty parts that require extensive cooking to become palatable.

If you want a meatier soup, add some pork pieces from your freezer to the soup. You can also opt for ham shanks, which have more meat in them.

How to make black eyed peas with ham hock

Heat up a little olive oil in a pot over medium heat. Then add the onion. Season with salt and pepper and cook for a couple of minutes. Then add the minced garlic and cook for another minute.

Next add the celery, bell pepper and jalapeños. Let it cook for about 5 minutes, stirring occasionally.

Next add the cajun seasoning, parsley flakes and dried chives. Give it a good stir then add the rinsed black eyed peas, ham hock, chicken broth and celery leaves.

Bring to a boil then reduce heat to low and cover. Simmer for about 2 hours or until the peas have softened.

Then remove the ham hock from the pot and transfer it to a plate to cool.

The thickness of the soup can be adjusted by mashing some of the peas with a potato masher.

Once the ham hock has cooled enough to handle, remove the meat and shred it. Discard the skin and fat.

Add the shredded meat to the pot of black eyed peas and stir.

Serve the black eyed peas and ham hock over white rice and enjoy!

What do black eyed peas go well with?

Besides white rice, a hunk of crusty, buttered bread, biscuits, or hot water cornbread would make a great accompaniment to these black eyed peas.

How long does it keep in the fridge?

Store the leftover black eyed peas in an air tight container in the fridge where they will keep for four days.