Black-Eyed Peas and Ham are savory, hearty and fairly easy to make.
They cook fast.
Usually tender within an hour if cooked over medium-high heat.
Serve as a side or main dish.
Pairs well with Homemade Self-Rising Cornbread.
EDITOR’S NOTE (December 31, 2021): Added new photos. Updated recipe and instructions. Replaced chopped ham with a ham hock (or ham bone). I posted this recipe for the first time on June 23, 2018.
DISCLOSURE (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share the products I purchased and used to make this delicious recipe.
All comments are my own.
WHAT ARE BLACK-EYED PEAS?
According to the Library of Congress, black-eyed peas (Vigna unguiculata) are a variety of the cowpea and are part of the family of beans & peas (Leguminosae or Fabaceae in the USA).
Although called a pea, it is actually a bean.
CORRECT SPELLING: BLACKEYED PEAS OR BLACK-EYED PEAS?
I did a google search to find the correct spelling.
REMOVE DEBRIS & RINSE
Never empty a bag of black-eyed peas directly into a pot to cook because debris is usually in the bag.
HOW TO SORT
I like to pour a small amount of dried peas onto a flat surface.
While sorting, I place the dirt and badly damage pieces into a small bowl
Discard after sorting all of the peas.
When finished sorting the bag of peas, discard contents in the small bowl.
The remaining good black-eyed peas are dropped into a larger bowl to be rinsed and cooked.
THOROUGHLY RINSE PEAS BEFORE COOKING
Pour remaining peas into a strainer or colander. Rinse thoroughly with warm water.
Carefully pour rinsed peas into medium saucepan.
SMOKED HAM HOCKS
I usually purchase Smoked Pork “Ham” Hocks distributed by Royal Foods.
If pork is not for you, try smoked turkey necks or smoked turkey wings.
THE HAM BONE
I saved the ham bone left from my Baked Ham (Christmas main dish) to use in this updated recipe.
The ham bone is packed with flavor and is perfect for seasoning collard greens, black-eyed peas and pinto beans.
I used a small piece of ham bone to season a one-pound bag of black-eyed peas. Delicious flavor!
HOW TO COOK BLACK-EYED PEAS
After dropping peas into a medium saucepan, cover with water and add the ham bone (or ham hock). Add 1 cup of chicken stock (optional).
Simmer 30 more minutes or until desired tenderness.
WATCH CLOSELY TO PREVENT SCORCHING
Black-eyed peas cook quickly over medium-high heat. Check regularly to prevent scorching.
Hoppin’ John is the famous name for black-eyed, peas over rice.
This popular southern main dish is often served with ham.
Garnish a bowl of tender black-eyed peas with sliced tomatoes, chopped onions, chopped jalapenos, and cornbread. Very filling!
NEW YEAR’S DAY SIDE DISH
In the south, it’s a common belief that eating black-eyed peas and collard greens on New Year’s Day will bring good fortune all year.
The peas represent pennies and silver coins.
The greens represent paper money.
The two side dishes are very POPULAR on the first day of the year in the south and in other parts of the United States.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Black-Eyed Peas and Ham
- 1 bag (12 ounces) dried black-eyed peas
- water for boiling
- 1 each smoked ham hock or a ham bone
- 1 cup chicken broth (optional)
- salt to taste
- ground black pepper to taste (optional)
- 2 cups diced ham for garnish (optional) Cooked and diced.
- Empty bag of black-eyed peas in a medium bowl. Carefully search for debris, badly damaged/stained peas.
- Discard whatever you find.
- Pour remaining black-eyed peas into a strainer or colander. Rinse thoroughly in warm water.
- Carefully pour rinsed peas into medium saucepan. Add ham hock or ham bone.
- Cover with water.
- Simmer over medium-high heat for 30 minutes. Add 1 cup of chicken broth (optional).
- Check regularly to prevent scorching. If water drops low, but peas need to cook longer, simply add 1 cup of water or chicken broth. Continue boiling until desired tenderness.
- After black-eyed peas are done, remove 1 cup. Mash with back of a spoon. Return to saucepan. Stir until thoroughly combined. Thickens soup. This step is optional because cooked black-eyed peas will thicken slightly while cooling.
- Season with preferred amount of salt and coarse ground black pepper (if using).
- Stir in pieces (cooked and diced)
- Serve hot.