This hearty Creole-style Black-Eyed Peas and Ham Hocks recipe blends smoky ham, Creole spices, and tender beans to create a soulful dish steeped in tradition. Often enjoyed on New Year’s Day for luck, it’s perfect for any occasion when you crave comfort food packed with flavor.
This hearty Creole-style Black-Eyed Peas and Ham Hocks recipe blends smoky ham, Creole spices, and tender beans to create a soulful dish steeped in tradition. Often enjoyed on New Year’s Day for luck, it’s perfect for any occasion when you crave comfort food packed with flavor.
Ingredients
16 oz Black-Eyed Peas (soaked overnight or use the quick-soak method)
3 Smoked Ham Hocks
1 Onion, chopped
1/2 Green Bell Pepper, chopped
2 Roma Tomatoes, diced
1 Tbsp Garlic Paste
2 Tbsp Butter
2 Qts Water
1 Qt Chicken Broth
3 Bay Leaves
3 Chicken Flavor Bouillon Cubes
Seasoning
2 Tbsp Sweet Paprika (preferably Hungarian or Spanish for richness)
1 Tbsp Cayenne Pepper (adjust to taste for heat level)
1 Tbsp Ground White Pepper (adds depth without overpowering)
1 Tbsp Kosher Salt
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Dried Oregano
1 Tbsp Dried Thyme
1 Tsp Dried Basil
1 Tsp Dried Parsley
1/2 Tsp Ground Mustard (for a subtle tang)
1/2 Tsp Ground Celery Seed (adds a fresh, savory note)
Directions
Prepare the Black-Eyed Peas:
Sort through the peas, removing any debris or defective ones.
Soak them overnight in a large bowl covered with at least 3 inches of water, or use the quick-soak method if short on time.
Cook The Aromatics :
Melt butter in a large pot or Dutch oven over medium heat.
Sauté onions, bell pepper, and garlic paste for 5-7 minutes until softened and fragrant.
Cook Build The Base:
Add chicken bouillon cubes, bay leaves, and 4-5 tablespoons of Creole seasoning. Stir well.
Add the Main Ingredients:
Place ham hocks in the pot, followed by the drained black-eyed peas, chicken broth, water, and diced tomatoes. Mix thoroughly to combine.
Cook The Dish:
Cover the pot, leaving a small crack for steam to escape. Simmer on low heat for 3-3 ½ hours, stirring every 30 minutes to prevent sticking.
Finish the Dish:
Once the ham hocks are tender and the liquid has reduced, remove the skin, bones, and collagen. Shred the meat directly into the pot and stir to incorporate.
Remove the bay leaves before serving.
Adjust Consistency:
For a thicker broth, mash some of the beans against the side of the pot and stir to mix.
Recipe Video
Recipe Note
Tips & Notes
Flavor Boost: Use the soaking liquid for cooking if you prefer a richer broth.
Quick-Soak Method: Boil the peas for 2 minutes, then let sit in hot water for 1 hour before using.
Salt Early: Don’t hesitate to season early to enhance the beans’ flavor and texture.
Consistency: Cooking without a lid allows the liquid to reduce faster, creating a more concentrated broth.
