Serve these black-eyed peas with collard greens and cornbread for a Southern New Year's feast. All 3 dishes symbolize good fortune; they're also just plain delicious. If you can't find a ham hock, substitute a smoked turkey leg or wing. Add cooked peas to stews or salsa, or sauté with rice, garlic, and bell pepper for hoppin' John. Use leftover ham hock meat as a flavoring agent for greens, beans, and broths.This recipe goes with: Seared Grouper with Black-Eyed Pea Relish, Black-Eyed Pea-Stuffed Acorn Squash

Emily Nabors Hall
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Credit: Jennifer CAusey, Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

20 mins
9 hrs 20 mins
Serves 4 (serving size: about 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Rinse peas; drain. Place peas in a large bowl; fill with water to cover peas. Let stand at room temperature 8 hours or overnight. Drain.

  • Place peas and next 6 ingredients (through ham hock) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 1 hour or until peas are very tender, stirring occasionally. Remove pan from heat. Remove hock; cool slightly. Remove meat from bone; discard fat, skin, and bone. Chop meat. Reserve 3 cups pea mixture for Seared Grouper with Black-Eyed Pea Relish and Black-Eyed Pea-Stuffed Acorn Squash. Add 1/2 cup meat to remaining 3 cups pea mixture (reserve remaining meat for another use). Top with green onions and hot sauce, if desired.

Nutrition Facts

200 calories; fat 2.5g; saturated fat 0.7g; mono fat 0.1g; poly fat 0.3g; protein 16g; carbohydrates 30g; fiber 5g; cholesterol 15mg; iron 4mg; sodium 498mg; calcium 65mg; sugars 3g.