Southern Ham Hock Black-Eyed Peas

"These are just the best black-eyed peas I've had. Ordinarily I would use fresh jalapeño peppers,but the pickled worked very well in this. I like to serve this with Southern Cornbread made in a cast iron skillet. Served this on New Years day for good luck."
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
1hr 45mins




  • Add peas to a large dutch oven.
  • Add chicken stock, water, onions and ham hocks.
  • Bring to a boil, cover and reduce heat to simmer for 1 hour.
  • Remove lid and add chopped garlic and jalapeños, cover and simmer another 30 minutes or until they are tender.
  • Season with salt and pepper to taste.
  • Remove ham hocks before serving. (You can add the meat from the hocks if you desire. I don't).
  • Enjoy.

Questions & Replies

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  1. Andi Longmeadow Farm
    Black-eyed pea and ham hocks...nothing more Southern then this dish, except adding a helping of grits on the side. This is a beyond superlative dish of black-eyed peas. Exactly what I was looking for, and is a wonderful, comforting Southern dish. I followed this exactly, except I was lazy and sliced my onions thinly instead of chopping. I used fresh jalapeno chili peppers, and using this along with some salt to taste, gave this a nice "spring" to the black-eyed peas.This made a nice black-eyed pea soup as the peas were so tender that I could of easily slurped the whole bowl. We didn't remove the ham hock as Dennis finds pleasure in finding the bits of meat that have made themselves assessable while cooking away, Wonderful ~Nimz~this is a mainstay of the farm from now on.
  2. keena.michelle
    I enjoyed this recipe but I did the quick version, I used 2 cans of black eye peas added a little more chicken broth. I used fresh jalapenos because i misread recipe but still taste great and I used smoke turkey legs because we don't eat pork. It was awesome thanks for the recipe for my new years dinner!!
  3. Sweet Diva MJ
    Perfect Southern black-eyed peas - from a girl born and raised in the South! I cooked them in a crockpot set on low all day instead of on the stove, and the onions I thought I had in the fridge somehow disappeared, so I had to substitute some onion powder...they were still delicious. I actually doubled the recipe so now I can freeze some for later. :)
  4. Baby Kato
    | have never used ham hocks before and didn't know what to expect. All I knew was that we were going to love this dish. I was right we did, it made a lovely meal served with homemade cornmeal muffins. I used congo beans as I was out of blackeyed peas and fresh jalapeno peppers. Both worked perfectly in this dish. I had huge ham hocks so I let it simmer for a few hours on low on top of the stove. I also left the lean part of the pork in the dish for my hubby, he was thrilled. Thanks for sharing another winner Nimz, I will definitely be making this again. My hubby was in pork and bean heaven. We both really enjoyed the kick from the garlic and pepper. Made for Spring Pac 2012.
  5. SarasotaCook
    I'll ditto the "Great as is" review. I had a little meat from from the ham hock so I added it. Otherwise as is. It would of been good without it too. <br/>Very nice comfort food.


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