Black Eyed Peas and Ham
Warm, hearty, and brimming with Southern charm, this Black Eyed Peas and Ham recipe is comfort food at its finest. Featuring tender black-eyed peas simmered to perfection with smoky ham, aromatic vegetables, and a flavorful blend of spices like thyme and paprika, this dish delivers bold, satisfying flavors in every bite. Ideal for cozy family dinners or New Year's Day celebrations, the recipe combines rich ham hock broth with diced cooked ham for added texture and meaty goodness. Simple yet deeply flavorful, it's perfect paired with cornbread or rice for a complete, soul-soothing meal. With straightforward prep and a long simmer to develop its robust flavors, this timeless dish is guaranteed to be a hit at the table. Keywords: Black Eyed Peas, Ham, Southern Comfort Food, Hearty Stew, Smoky Flavor, Classic Recipe.
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Recipe Information
Ingredients
- 1 pound Dried black-eyed peas
- 1 piece Ham bone or smoked ham hock
- 1 cup Cooked ham, diced
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 stalks Celery, diced
- 1 large Carrot, diced
- 6 cups Chicken or vegetable broth
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the black-eyed peas under cold water and pick out any debris or damaged peas. Place them in a large bowl, cover with water, and soak overnight. Alternatively, do a quick soak: boil the peas in water for 2 minutes, remove from heat, and let them sit covered for 1 hour. Drain and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, minced garlic, celery, and carrot, and sauté for 5-7 minutes until softened and fragrant.
Add the ham bone or smoked ham hock to the pot, followed by the drained black-eyed peas, chicken or vegetable broth, bay leaf, dried thyme, paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over high heat, then reduce to low heat. Cover the pot with a lid and simmer for 1.5 to 2 hours, stirring occasionally, until the black-eyed peas are tender and creamy.
Remove the ham bone or ham hock from the pot. If using a ham hock, pick off and shred any meat, then return it to the pot. Stir in the diced cooked ham.
Taste the dish and adjust seasonings as needed with additional salt and pepper.
Discard the bay leaf before serving. Ladle the black-eyed peas and ham into bowls and garnish with chopped fresh parsley, if desired.
Serve hot with cornbread or rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 256 mg | 86% | |
| Sodium | 13786 mg | 599% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 30.2 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3402 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
