Homemade Black Eyed Peas with Ham Hock

Finding a satisfying, comforting meal that can feed a crowd without breaking the bank isn’t always easy. Between juggling work schedules, family obligations, and trying to stick to a grocery budget, it’s tough to find recipes that deliver real flavor while still being practical for everyday cooking.

That’s where this black eyed peas with ham hock recipe comes in handy. It’s hearty and filling, comes together with simple ingredients, and tastes even better the next day. Plus, those smoked ham hocks give you all that rich, smoky flavor without much effort on your part.

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What Kind of Black-Eyed Peas Should I Use?

For this recipe, you’ll want to use dried black-eyed peas rather than canned. Dried peas have a better texture and hold up much better during the long cooking process with the ham hock, plus they absorb all those smoky, savory flavors from the broth. You can find dried black-eyed peas in the bean aisle of pretty much any grocery store, and they’re usually pretty affordable. Just make sure to soak them overnight before cooking – this helps them cook more evenly and reduces the overall cooking time. If you forget to soak them overnight, you can do a quick soak by boiling them for a few minutes and then letting them sit for an hour, though the overnight method gives you the best results.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients:

• Smoked ham hocks: If you can’t find ham hocks, try using a smoked turkey leg or neck for similar smoky flavor. You could also use a regular ham bone or even add a few extra strips of bacon, though the flavor won’t be quite as rich.
• Salted pork: Regular bacon works great here and is easier to find. You can also use pancetta or salt pork if you have it on hand. Just adjust the salt in the recipe since bacon can vary in saltiness.
• White wine: Don’t keep wine around? Replace it with an extra 1/2 cup of chicken broth plus a tablespoon of apple cider vinegar or lemon juice for that tangy kick.
• Chicken broth: Vegetable broth or even water works fine, though you might want to add an extra bouillon cube or two for more flavor if using just water.
• Black-eyed peas: This is one ingredient you’ll want to stick with – black-eyed peas are what make this dish what it is. That said, if you forgot to brine them overnight, you can use canned black-eyed peas instead. Just drain and rinse them, and add them during the last 30 minutes of cooking.
• Fresh thyme: Dried thyme works too – just use about 1/2 teaspoon since dried herbs are more concentrated than fresh.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with black-eyed peas is skipping the overnight brine, which not only seasons the beans throughout but also helps them cook more evenly and reduces that gassy feeling afterward.

Don’t rush the onion cooking step – those 7-10 minutes are crucial for building a deep, sweet flavor base that makes the whole dish taste better, so resist the urge to crank up the heat.

When removing meat from the ham hocks, make sure to check carefully for small bones or cartilage pieces that can sneak into your pot, and remember to taste before adding extra salt since the ham hock, salted pork, and brined beans already pack plenty of sodium.

For a creamier texture without losing that rustic feel, you can puree up to 3 cups of the beans instead of just 2, which gives you a thicker, more stew-like consistency.

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What to Serve With Black Eyed Peas?

Black eyed peas with ham hock is the kind of hearty dish that practically begs for a side of cornbread to soak up all that smoky, flavorful broth. I love serving mine with collard greens or mustard greens on the side, which adds a nice bitter contrast to the rich peas. A simple coleslaw with a tangy vinegar dressing also works great to cut through the richness of the ham hock and pork. If you want to make it a full Southern-style meal, add some white rice or mac and cheese alongside, and you’ve got yourself a spread that’ll keep everyone coming back for seconds.

Storage Instructions

Store: Black eyed peas with ham hock actually taste even better the next day after all those flavors have had time to mingle. Keep them in an airtight container in the fridge for up to 5 days. The liquid might thicken up as it sits, so just add a splash of broth or water when you reheat.

Freeze: This is one of those dishes that freezes like a dream. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick meal.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally and adding a bit of water or broth if it’s gotten too thick. You can also microwave individual portions, but the stovetop method really brings back that fresh-cooked taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2300
• Protein: 110-140 g
• Fat: 90-110 g
• Carbohydrates: 140-170 g

Ingredients

For brining the beans:

• 3 qt water
• 1 lb dried black-eyed peas (soaked overnight for tender texture)
• 3 tbsp coarse sea salt

For the main dish:

• 1/2 cup dry white wine
• 3 garlic cloves (freshly minced)
• 2 bay leaves
• 1/8 tsp cayenne pepper
• 1/2 tsp crushed red pepper flakes
• 4 cups water
• 1 tsp fresh thyme (or 1/2 tsp dried)
• coarse sea salt to taste
• 2 medium onions (diced into 1/2-inch pieces)
• 1 tsp smoked paprika
• 2 smoked ham hocks (for deep, smoky flavor)
• 6 oz salted pork (diced into 1/2-inch pieces)
• 3 tbsp olive oil (or any neutral oil like canola)
• 4 cups chicken broth
• black pepper to taste

Step 1: Prepare the Black-Eyed Peas

• 1 lb dried black-eyed peas
• coarse sea salt

After soaking your beans overnight in salted water (which tenderizes them and seasons them from within), drain and rinse them thoroughly under cool water to remove the brine.

Spread them on a clean surface and quickly inspect for any discolored or damaged beans, removing them as you find them.

This preliminary cleaning ensures a uniform texture throughout your dish.

Step 2: Render the Pork and Build the Aromatic Base

• 3 tbsp olive oil
• 6 oz salted pork
• 2 smoked ham hocks
• 2 medium onions
• 1/2 tsp crushed red pepper flakes
• 1/8 tsp cayenne pepper
• 2 bay leaves
• 1 tsp smoked paprika
• coarse sea salt

Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.

Add the diced salted pork and cook for about 4 minutes until it begins to brown, then add the ham hocks and continue cooking for another 10 minutes until the pork is crisp and the ham hocks are lightly browned, developing that essential smoky foundation.

Remove both the pork and ham hocks to a plate, leaving about 2 tablespoons of the rendered fat in the pot—this flavorful fat is your base for the next phase.

Add the diced onions to the same pot and cook for 7-10 minutes, stirring occasionally, until they soften and become translucent, then stir in the crushed red pepper flakes, cayenne pepper, bay leaves, smoked paprika, and a pinch of salt, cooking for about 30 seconds to bloom the spices.

Step 3: Deglaze and Add Aromatics

• 1/2 cup dry white wine
• 3 garlic cloves

Pour in the 1/2 cup of dry white wine, scraping the bottom of the pot with a wooden spoon to release all the caramelized bits stuck to the surface—these browned, flavorful bits (called fond) are liquid gold for building depth.

Let the wine reduce for 2-3 minutes until slightly concentrated, then add the minced garlic and cook for just 30 seconds until fragrant.

I like to add the garlic late in this process because it’s delicate and can turn bitter if cooked too long, but those 30 seconds are enough to infuse its flavor into the oil.

Step 4: Build and Braise the Beans

• 2 smoked ham hocks
• 6 oz salted pork
• 4 cups chicken broth
• 4 cups water
• 1 lb prepared black-eyed peas

Preheat your oven to 300 degrees.

Return the ham hocks and pork to the pot, then add the 4 cups of chicken broth and 4 cups of water.

Bring the mixture to a boil over medium-high heat, then add the prepared black-eyed peas and stir well.

Once the liquid returns to a boil, cover the pot with a lid (or heavy-duty foil if you don’t have one that fits) and transfer it to the preheated 300-degree oven.

Braise for 1 hour—the gentle, consistent heat allows the beans to cook evenly and absorb all those developed flavors from the pork and aromatics.

Step 5: Finish the Ham Hocks and Adjust Consistency

• 2 smoked ham hocks
• 1 tsp fresh thyme
• coarse sea salt
• black pepper

Remove the pot from the oven and take out the ham hocks using tongs or a slotted spoon.

Let them cool slightly, then pick all the meat from the bones, chop it into bite-sized pieces, and return it to the pot along with the bones (the bones add subtle flavor as the dish rests).

Stir in the fresh thyme and cook the pot on the stovetop over medium heat for another 15 minutes.

Next, ladle about 2 cups of the beans and broth into a blender (working in batches if needed) and puree until smooth, then stir this pureed mixture back into the pot—this creates a creamy, cohesive texture throughout the dish while keeping some whole beans for bite.

Taste and adjust the seasoning with additional coarse sea salt and black pepper to your preference.

Step 6: Serve

Ladle the black-eyed peas and broth into bowls, making sure each serving gets a generous portion of the creamy beans and flavorful broth.

I like to remove the bay leaves before serving, though some people leave them in for presentation.

Serve hot as a comforting main course or alongside cornbread, rice, or greens for a complete meal.

Homemade Black Eyed Peas with Ham Hock

Delicious Homemade Black Eyed Peas with Ham Hock recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 47 minutes mins

Servings 8 servings

Calories 2100 kcal

Ingredients

  

For brining the beans:

• 3 qt water
• 1 lb dried black-eyed peas (soaked overnight for tender texture)
• 3 tbsp coarse sea salt

For the main dish:

• 1/2 cup dry white wine
• 3 garlic cloves (freshly minced)
• 2 bay leaves
• 1/8 tsp cayenne pepper
• 1/2 tsp crushed red pepper flakes
• 4 cups water
• 1 tsp fresh thyme (or 1/2 tsp dried)
• coarse sea salt to taste
• 2 medium onions (diced into 1/2-inch pieces)
• 1 tsp smoked paprika
• 2 smoked ham hocks (for deep, smoky flavor)
• 6 oz salted pork (diced into 1/2-inch pieces)
• 3 tbsp olive oil (or any neutral oil like canola)
• 4 cups chicken broth
• black pepper to taste

Instructions

 

• After soaking your beans overnight in salted water (which tenderizes them and seasons them from within), drain and rinse them thoroughly under cool water to remove the brine. Spread them on a clean surface and quickly inspect for any discolored or damaged beans, removing them as you find them. This preliminary cleaning ensures a uniform texture throughout your dish.
• Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the diced salted pork and cook for about 4 minutes until it begins to brown, then add the ham hocks and continue cooking for another 10 minutes until the pork is crisp and the ham hocks are lightly browned, developing that essential smoky foundation. Remove both the pork and ham hocks to a plate, leaving about 2 tablespoons of the rendered fat in the pot—this flavorful fat is your base for the next phase. Add the diced onions to the same pot and cook for 7-10 minutes, stirring occasionally, until they soften and become translucent, then stir in the crushed red pepper flakes, cayenne pepper, bay leaves, smoked paprika, and a pinch of salt, cooking for about 30 seconds to bloom the spices.
• Pour in the 1/2 cup of dry white wine, scraping the bottom of the pot with a wooden spoon to release all the caramelized bits stuck to the surface—these browned, flavorful bits (called fond) are liquid gold for building depth. Let the wine reduce for 2-3 minutes until slightly concentrated, then add the minced garlic and cook for just 30 seconds until fragrant. I like to add the garlic late in this process because it's delicate and can turn bitter if cooked too long, but those 30 seconds are enough to infuse its flavor into the oil.
• Preheat your oven to 300 degrees. Return the ham hocks and pork to the pot, then add the 4 cups of chicken broth and 4 cups of water. Bring the mixture to a boil over medium-high heat, then add the prepared black-eyed peas and stir well. Once the liquid returns to a boil, cover the pot with a lid (or heavy-duty foil if you don't have one that fits) and transfer it to the preheated 300-degree oven. Braise for 1 hour—the gentle, consistent heat allows the beans to cook evenly and absorb all those developed flavors from the pork and aromatics.
• Remove the pot from the oven and take out the ham hocks using tongs or a slotted spoon. Let them cool slightly, then pick all the meat from the bones, chop it into bite-sized pieces, and return it to the pot along with the bones (the bones add subtle flavor as the dish rests). Stir in the fresh thyme and cook the pot on the stovetop over medium heat for another 15 minutes. Next, ladle about 2 cups of the beans and broth into a blender (working in batches if needed) and puree until smooth, then stir this pureed mixture back into the pot—this creates a creamy, cohesive texture throughout the dish while keeping some whole beans for bite. Taste and adjust the seasoning with additional coarse sea salt and black pepper to your preference.
• Ladle the black-eyed peas and broth into bowls, making sure each serving gets a generous portion of the creamy beans and flavorful broth. I like to remove the bay leaves before serving, though some people leave them in for presentation. Serve hot as a comforting main course or alongside cornbread, rice, or greens for a complete meal.