Start the New Year off right with this delicious recipe, it’s as lucky as it is delicious!
Simmered with savory spices and a meaty ham hock, this black-eyed peas recipe is hearty, healthy, wholesome, and the perfect meal for a wintery day!
Ham and Black Eyed Peas For The New Year (and beyond!)
- Black-eyed pea soup is a Southern staple that’s been enjoyed around the New Year as it promises to deliver good fortune all year long!
- Budget-friendly black-eyed peas with ham are perfect for post-holiday gatherings! Serve it warm from a slow cooker with a side of cornbread or croutons.
- Make black-eyed peas a vegetarian dish by omitting the ham hock and adding extra veggies like spinach, kale, or potatoes and serving it over rice or collard greens.
What You’ll Need For This Recipe
- Ham Hock: Ham hocks are a great way to add flavor to the broth and peas as well as add a little meat to the mix. You can replace it with a leftover ham bone from your holiday meal.
- Black Eyed Peas: Black-eyed peas are a legume; this recipe starts with dried black-eyed peas, so they will need to be soaked overnight.
- If using frozen or canned black eyed peas, reduce the broth by 1 cup and simmer the ham hock on its own for 90 minutes to 2 hours adding the onion mixture during the last 30 minutes. Remove the meat from the bone, add the peas with the tomatoes (step 5), and cook uncovered 20 to 30 minutes to thicken.
- Vegetables: Tomatoes are added near the end of cooking to keep them from interfering with the rehydration process of the peas. Canned Rotel tomatoes can be used to add a little kick.
How to Make Black-Eyed Peas
- Soak black-eyed peas as directed in the recipe below.
- Simmer the ham hock and seasonings.
- Meanwhile, soften onion, celery, and garlic in bacon grease.
- Add the onion mixture, black-eyed peas, and bell pepper to the pot and simmer until peas are tender.
- Remove the meat from the bones and add it back to the pot!
We serve this recipe over rice alongside collard greens (with a big slice of Homemade Cornbread).
Storing Black Eyed Peas
- Keep leftover black-eyed pea soup with ham in a covered container for up to 4 days. Reheat portions in the microwave.
- Freeze portions in zippered bags for up to three months and thaw them overnight in the refrigerator before reheating.
More New Years Favorites
Did you make this Black Eyed Peas Recipe? Be sure to leave a rating and a comment below!
Black Eyed Peas Recipe (with Ham)
Tender and smokey ham and black-eyed peas are simmered in an easy broth with veggies and seasonings!
Prevent your screen from going dark
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Rinse black eyed peas and remove any debris. Place in a bowl/pot and soak 8 hours or overnight.
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In a large pot, combine ham hock, chicken broth, bay leaf and thyme. Bring to a boil over medium high heat. Reduce heat to a simmer and cover for 60-80 minutes.
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Meanwhile, in a frying pan, cook bacon until crisp. Remove bacon and set aside. Cook onion, celery and garlic in bacon grease until slightly tender.
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Add onion mixture, black eyed peas and green bell pepper to the pot and simmer an additional 45-65 minutes or until black eyed peas are tender skimming off any foam.
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Remove ham hock and cut off any meat from the bone. Add meat back to the pot with canned tomatoes (undrained), salt and pepper to taste. Simmer uncovered an additional 20 minutes or until black eyed peas reach desired consistency.
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Discard bay leaf, stir in bacon and season with salt and pepper if needed. Serve over rice with greens.
Note: If using ham in place of ham hocks, there is no need to pre-cook the meat.
Calories: 204 | Carbohydrates: 15g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 166mg | Potassium: 363mg | Fiber: 4g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 16.9mg | Calcium: 40mg | Iron: 2.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Entree, Main Course, Pork
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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