Black Eyed Peas with Ham Hock Recipe


Recipe Facts

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

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  • 2 tablespoons vegetable oil

  • 1 onion, sliced

  • 2 celery stalks, diced

  • 2 garlic cloves

  • A handful of chile pepper to taste

  • 1 bay leaf

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon freshly ground black pepper

  • 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. 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 chile 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

This Recipe Appears In

Nutrition Facts (per serving)
416 Calories
12g Fat
50g Carbs
30g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 416
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 13%
Cholesterol 37mg 12%
Sodium 396mg 17%
Total Carbohydrate 50g 18%
Dietary Fiber 9g 32%
Total Sugars 7g
Protein 30g
Vitamin C 14mg 70%
Calcium 110mg 8%
Iron 7mg 40%
Potassium 1091mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)