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Creamy Southern Black Eyed Peas with Ham Hock

A close-up of a white bowl filled with creamy black eyed peas topped with shredded smoked ham.
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Make rich, creamy Southern Black Eyed Peas using a smoked ham hock for deep flavor. This recipe is perfect for a hearty side dish, especially for New Year’s traditions.

Ingredients

Scale
  • 1 pound dried black eyed peas, rinsed and picked over
  • 6 cups water or low-sodium chicken broth
  • 1 smoked ham hock (about 1 pound)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 bay leaf
  • 1 teaspoon salt (adjust to taste after cooking)
  • 1/2 teaspoon black pepper
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)

Instructions

  1. Place the rinsed black eyed peas and the ham hock into a large pot or Dutch oven. Cover with 6 cups of water or broth. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the peas begin to soften.
  2. While the peas simmer, prepare the aromatics. In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic, thyme, smoked paprika, and cayenne pepper (if using) to the skillet. Cook for 1 minute until fragrant.
  4. Remove the ham hock from the simmering peas and set it aside to cool slightly. Discard the bay leaf from the pot.
  5. Add the sautéed onion, celery, and garlic mixture to the pot of peas. Stir well.
  6. Shred the meat from the ham hock, discarding the bone and any excess fat. Return the shredded meat to the pot.
  7. Continue to simmer the peas, uncovered, for another 30 to 45 minutes, stirring occasionally, until the peas are tender and the liquid has reduced. If you want a creamier texture, mash about 1/4 cup of the peas against the side of the pot.
  8. Stir in the salt, pepper, and apple cider vinegar.
  9. If you desire a thicker consistency, stir the cornstarch slurry and pour it into the simmering peas. Cook for 2 minutes, stirring constantly, until the liquid thickens slightly.
  10. Taste and adjust salt and pepper as needed before serving hot. This recipe is a great alternative to complex meal planning systems.

Notes

  • For a vegetarian or vegan version, omit the ham hock. Instead, use 1 teaspoon of liquid smoke and increase the smoked paprika to 1 full teaspoon to achieve a smoky flavor. You can substitute vegetable broth for the water.
  • These peas pair well with rice or collard greens for a complete Southern meal. This dish is often served for New Year’s Day for good luck.
  • If you are using an Instant Pot, cook the peas, broth, and ham hock on high pressure for 25 minutes, followed by a natural pressure release for 15 minutes. Then, sauté the aromatics separately and finish the dish as directed.

Nutrition

Find it online: https://carlacooking.com/black-eyed-peas-creamy-southern-recipe/