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The Nasty Bits

Black Eyed Peas with Ham Hock

Black Eyed Peas with Ham Hock

Black Eyed Peas with Ham Hock

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About This Recipe

Yield:eight as a hearty side dish or six as an entree
Active time:1/2 hour
Total time:3 hours
Special equipment:stewing pot, such enameled cast iron or clay
This recipe appears in: The Nasty Bits: Black Eyed Peas with Ham Hock


  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 2 celery stalks, diced
  • 2 garlic cloves
  • a handful of chili pepper to taste
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepepr
  • 1 smoked ham hock, about 1 1/2 to 2 pounds
  • 1 pound black eyed peas, rinsed and soaked overnight in cold water, then drained
  • 1 teaspoon salt


  1. 1

    Preheat the oven to 350°. Heat the oil in the pot and sweat the onion over medium heat until translucent, about 5 minutes. Add the celery and garlic and cook for another 2 minutes.

  2. 2

    Add the hock and enough water to cover the hock completely. Add the chili peppers, bay leaf, thyme, and pepper. Bring the water to a boil, then cover the pot and transfer it to the oven. Cook for 1 hour.

  3. 3

    After 1 hour, add the black eyed peas to the pot and put the pot back into the oven, this time uncovered. Cook for another 1 1/2 hours, or until the beans and pork are tender. Serve with your choice of sides, such as collard greens or kale.

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