Black-Eyed Peas with Ham Bone or Ham Hock

Jeanne Benavidez


This was a common dish served when we were growing up, especially on new year's. Mom would always make these black eyed peas, soft-fried potatoes, cornbread and sliced fresh vegetables. One of my favorite meals to this day. These internet pictures are examples of this recipe.


★★★★★ 1 vote

4 - 6
15 Min
3 Hr 30 Min
Stove Top


  • 1 lb
    dried black eyed peas
  • 1
    ham bone or ham hock
  • 2 qt
    chicken or vegetable stock
  • 1 medium
    onion, chopped
  • 1 Tbsp
    chopped garlic
  • 1 tsp
    ground black pepper
  • 1 tsp
    tony chachere's creole seasoning
  • ·
    salt to taste

How to Make Black-Eyed Peas with Ham Bone or Ham Hock


  1. Sort the beans and remove any stones or bad beans. Rinse with cold water and set aside.
  2. In a stock pot, Bring ham bone or ham hock and 1 quart of stock to a boil; simmer for 1 hour before starting to cook beans.
  3. Add the black-eyed peas into pan with pork and add the other quart of stock and enough water to cover the beans by 2 inches.
  4. Add black pepper, onion and garlic. Bring back to a boil and simmer 1-1/12 hours or until beans are tender. Add salt. (If you are using ham hock, omit the salt. The ham hock will give the peas a more complex flavor and enough salt.)
  5. Allow beans to rest for @ 30 minutes before serving.

Printable Recipe Card

About Black-Eyed Peas with Ham Bone or Ham Hock

Main Ingredient: Beans/Legumes
Regional Style: Southern

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