Southern Comfort: Black-Eyed Peas and Ham Hocks Recipe

Black-eyed peas and ham hocks are a classic Southern dish, often eaten on New Year’s Day for good luck. But honestly, this hearty and flavorful meal is perfect any time of year. The creamy peas, smoky ham, and savory broth create a comforting and deeply satisfying experience. This recipe provides detailed steps to ensure your black-eyed peas and ham hocks turn out perfectly every time.

Why This Recipe Works

This recipe focuses on building flavor from the ground up. We start by browning the ham hocks to create a rich, savory base. Then, we sauté aromatic vegetables like onions, celery, and garlic to add depth and complexity. The black-eyed peas are soaked to reduce cooking time and improve their texture. Finally, a long, slow simmer allows the flavors to meld together, creating a truly unforgettable dish.

Ingredients

* 1 pound dried black-eyed peas
* 2 smoked ham hocks (about 1.5-2 pounds total)
* 1 large onion, chopped
* 2 celery stalks, chopped
* 2 carrots, chopped
* 4 cloves garlic, minced
* 8 cups chicken broth (or water)
* 1 teaspoon dried thyme
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon cayenne pepper (optional)
* 1 bay leaf
* Salt and freshly ground black pepper to taste
* 2 tablespoons olive oil or vegetable oil
* Optional garnishes: chopped green onions, hot sauce, cornbread

Equipment

* Large pot or Dutch oven
* Large bowl for soaking peas
* Cutting board
* Knife
* Measuring cups and spoons

Instructions

Step 1: Soak the Black-Eyed Peas

This step is crucial for reducing the cooking time and improving the texture of the black-eyed peas. You have two options for soaking:

* **Overnight Soak:** Rinse the black-eyed peas thoroughly in a colander. Transfer them to a large bowl and cover with at least 8 cups of cold water. The peas will expand as they soak, so make sure there’s plenty of water. Let them soak for at least 8 hours or overnight in the refrigerator.
* **Quick Soak:** Rinse the black-eyed peas thoroughly. Place them in a large pot and cover with at least 8 cups of water. Bring the water to a boil, then boil for 2-3 minutes. Remove the pot from the heat, cover, and let the peas soak for 1 hour.

After soaking, drain the black-eyed peas and rinse them again.

Step 2: Brown the Ham Hocks

Browning the ham hocks adds a deep, smoky flavor to the dish. In a large pot or Dutch oven, heat the olive oil or vegetable oil over medium-high heat. Add the ham hocks and brown on all sides, about 5-7 minutes per side. Don’t overcrowd the pot; brown the ham hocks in batches if necessary. Remove the ham hocks from the pot and set aside.

Step 3: Sauté the Vegetables

Add the chopped onion, celery, and carrots to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Step 4: Add the Remaining Ingredients

Return the ham hocks to the pot. Add the drained black-eyed peas, chicken broth (or water), dried thyme, smoked paprika, cayenne pepper (if using), and bay leaf. Season with salt and freshly ground black pepper to taste. Remember that the ham hocks are already salty, so start with a small amount of salt and adjust later.

Step 5: Simmer the Dish

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the black-eyed peas are tender and the ham hocks are falling off the bone. Stir occasionally to prevent the peas from sticking to the bottom of the pot. If the liquid evaporates too quickly, add more chicken broth or water.

Step 6: Shred the Ham and Thicken (Optional)

Remove the ham hocks from the pot and let them cool slightly. Using two forks, shred the ham from the bones. Discard the bones, skin, and any excess fat. Return the shredded ham to the pot.

If you prefer a thicker broth, you can mash some of the black-eyed peas against the side of the pot with a spoon. This will release their starches and thicken the liquid. Alternatively, you can remove about a cup of the peas and broth, blend it with an immersion blender or in a regular blender (carefully, as it will be hot), and then return it to the pot.

Step 7: Adjust Seasoning and Serve

Taste the black-eyed peas and ham hocks and adjust the seasoning as needed. Add more salt, pepper, or cayenne pepper to taste. Remove the bay leaf before serving.

Serve hot, garnished with chopped green onions and a drizzle of hot sauce, if desired. Cornbread is a classic accompaniment.

Tips and Variations

* **Use Different Ham:** If you don’t have ham hocks, you can use a smoked ham bone or diced ham instead. Adjust the cooking time accordingly.
* **Add More Vegetables:** Feel free to add other vegetables to the pot, such as diced tomatoes, bell peppers, or okra.
* **Spice it Up:** For a spicier dish, add more cayenne pepper or a pinch of red pepper flakes.
* **Use a Slow Cooker:** This recipe can also be made in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
* **Make it Vegetarian/Vegan:** For a vegetarian or vegan version, omit the ham hocks and use vegetable broth instead of chicken broth. Add smoked paprika and liquid smoke to mimic the smoky flavor. You can also add diced smoked tofu or tempeh for protein.
* **Add Greens:** Stir in chopped collard greens, kale, or mustard greens during the last 30 minutes of cooking for added nutrients and flavor.
* **Fresh Herbs:** Incorporate fresh herbs like parsley, rosemary, or oregano for a brighter, more aromatic flavor. Add them in the last hour of cooking.

Serving Suggestions

Black-eyed peas and ham hocks are delicious on their own, but they also pair well with a variety of side dishes:

* **Cornbread:** A Southern classic!
* **Collard Greens:** Another Southern staple.
* **Mashed Potatoes:** Creamy and comforting.
* **Rice:** A simple and versatile side.
* **Mac and Cheese:** A kid-friendly favorite.
* **Pickled Okra:** Adds a tangy contrast.
* **Biscuits:** Perfect for soaking up the broth.
* **Sweet Potato Casserole:** Adds a touch of sweetness.

Storage and Reheating

* **Storage:** Leftover black-eyed peas and ham hocks can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
* **Reheating:** Reheat the black-eyed peas and ham hocks in a pot over medium heat, stirring occasionally, until heated through. You may need to add a little broth or water if they have thickened too much. You can also reheat them in the microwave.

Nutritional Information (Approximate)

(Per serving, without garnishes. Nutritional information will vary depending on the specific ingredients used.)

* Calories: 350-450
* Protein: 25-35g
* Fat: 15-25g
* Carbohydrates: 30-40g
* Fiber: 10-15g

This recipe is a guideline, feel free to adjust ingredients to your preference.

Enjoy this comforting and flavorful Southern classic! It’s a dish that’s sure to bring good luck and deliciousness to your table.