Go Back
Bowl of black-eyed peas in a tomato broth on a sheet of wood.
Print Recipe
5 / 8 votes

Black-Eyed Pea Stew

This black-eyed pea stew recipe, made extra satisfying with ham or ground sausage, brings good luck to those who consume it on New Year's Day. Or so says Southern tradition. We're quite partial to this version of the classic which never fails to bring us sated appetites.
Prep Time25 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 45 minutes
Course: Mains
Cuisine: Southern
Servings: 6 to 8 servings
Calories: 518

Ingredients

  • 3 tablespoons vegetable oil or lard
  • 1 1/2 cups chopped onions
  • 1 1/4 pounds smoked ham hocks or hot Italian sausage links
  • 2 teaspoons chopped garlic
  • One (14.5-ounce) can crushed or diced tomatoes
  • 1 quart store-bought or homemade chicken stock
  • 1 pound dried black-eyed peas*
  • 3 cups cold water, plus more as needed
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
US - Metric

Instructions

  • In a Dutch oven or stock pot over medium-high heat, warm the oil. Add the onions and cook, stirring occasionally, until they're softened and fragrant, 3 to 4 minutes.
  • Add the ham hocks or sausage and garlic, turn the heat down to medium, and cook for 5 minutes more, stirring often so that the onions become tender but not brown.
  • Toss the tomatoes into the pot and cook, stirring often, for 5 minutes more.
  • Add the stock, black-eyed peas, and water. Increase the heat, bring everything to a boil, and stir well. Add the salt and pepper and adjust the heat to maintain a fairly boisterous simmer. Cover partially and gently simmer, stirring now and then, until the peas are tender, 2 to 2 1/2 hours. If it starts to look more oatmeal-like than stew-like, add a little more water.
  • Remove the ham hocks or sausage links and transfer them to a plate until cool enough to handle. Shred the ham or crumble or slice the sausage and return it to the pot and stir well. Serve the stew hot or warm.

Notes

*What You Need To Know About Soaking (Or Not Soaking) Black-Eyed Peas Before Cooking

There’s some controversy surrounding whether or not to soak black-eyed peas (and other sorts of dried beans and things) prior to cooking. Tradition holds that legumes need to be soaked in cold water to cover for at least overnight. But hurried home cooks have found that simmering legumes, including black-eyed peas, in twice as much water as a recipe requires turns out soups and stews, such as this black-eyed pea stew, that are really quite identical to those in which the beans are first given a time-consuming overnight soak. But without that long lead time. Whew.

Nutrition

Serving: 1portion | Calories: 518kcal | Carbohydrates: 22g | Protein: 23g | Fat: 38g | Saturated Fat: 12g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 846mg | Fiber: 6g | Sugar: 4g