Southern Peas and Ham
Get a taste of true Southern comfort with this hearty Southern Peas and Ham recipe, a soul-warming dish steeped in tradition and flavor. Featuring tender dried Southern peas like black-eyed peas, field peas, or crowder peas, slow-simmered with smoky ham hock, aromatic vegetables, and a savory broth, this dish is the epitome of Southern home cooking. With just the right balance of spices, a touch of hot sauce for heat, and a garnish of fresh parsley, every bite is a celebration of rustic, down-home goodness. Perfectly paired with cornbread or fluffy white rice, this easy-to-make one-pot meal is ideal for hearty family dinners or a comforting addition to any gathering. Prepare to relish a classic Southern stew that’s rich in flavor and steeped in tradition!
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Recipe Information
Ingredients
- 2 cups dried Southern peas (field peas, black-eyed peas, or crowder peas)
- 1 large ham hock or diced smoked ham
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon hot sauce (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Rinse and sort through the dried peas to remove any debris or bad peas. Place the peas in a large bowl and cover with water to soak overnight, or use the quick soak method by boiling them for 2 minutes, then letting them sit for 1 hour.
Drain the peas and set them aside.
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ham hock (or diced ham) to the pot and cook for 2-3 minutes to release some of the smoky flavor.
Pour in the chicken broth and water. Stir to combine, then bring the mixture to a boil.
Add the soaked and drained peas, bay leaf, salt, and pepper to the pot. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the peas are tender.
Taste and adjust seasoning with additional salt, pepper, or hot sauce, if desired.
Remove the bay leaf and discard. If using a ham hock, shred the meat from the bone and stir it back into the pot.
Serve hot, garnished with fresh parsley, alongside cornbread or rice for a complete Southern meal.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 5678 mg | 247% | |
| Total Carbohydrate | 258.5 g | 94% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 40.5 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5039 mg | 107% | |
*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.
