Black Eyed Peas with Ham Hock Recipe

By
Chichi Wang
Chichi Wang: Contributing Writer at Serious Eats
Chichi Wang
Chichi Wang wrote the Seriously Asian, Nasty Bits, and The Butcher's Cuts columns for Serious Eats, in addition to other stories. Born in Shanghai and raised in New Mexico, Chichi took her degree in philosophy but decided that writing about food would be more fun than writing about Plato.
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Updated Aug. 30, 2018
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Recipe Facts

5

(1)

Active: 30 mins
Total: 3 hrs
Serves: 6 servings

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Ingredients

  • 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

Directions

  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. 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. 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.

Special equipment

stewing pot, such enameled cast iron or clay

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