Martha Stewart Black-Eyed Peas

Martha Stewart black-eyed peas are a creamy, smoky Southern side dish with dried black-eyed peas, a smoked ham hock and yellow onion that cooks in about 1 hour 15 minutes. Try this simple ham hock bean recipe for New Year's Day or a Sunday supper, since it's one-pot and feeds a crowd.

Soak the peas overnight in at least 2 inches of water, because dry beans need that time to cook evenly. Skip it and you'll wait much longer, and some peas will still turn out hard in the middle.

Martha simmers the peas right alongside the ham hock, so the smoky meat flavors the pot from the start. Then she chops the meat and stirs it back in, which leaves meaty bites in every spoonful.

Martha Stewart Black-Eyed Peas

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

290

kcal

Tender black-eyed peas simmer in a savory, smoky broth with onion and garlic until creamy but still whole. Once the chopped ham goes back in, every spoonful is salty, rich and hearty.

Ingredients

• 1 pound dried black-eyed peas
  

• 1 meaty smoked ham hock
  

• 1 large yellow onion, chopped
  

• 3 cloves garlic, smashed
  

• 1 tablespoon coarse salt
  

• 2 bay leaves
  

Directions

• Soak the beans: Put 1 pound dried black-eyed peas in a large bowl and cover them with at least 2 inches of water. Let them soak overnight, then drain and rinse them well.
• Load the pot: Add the soaked peas, 1 smoked ham hock, 1 chopped yellow onion, 3 smashed garlic cloves, 1 tablespoon coarse salt and 2 bay leaves to a large pot. Pour in water just to cover the beans.
• Simmer until tender: Bring the pot to a boil, then reduce the heat so it simmers gently. Stir now and then for 45 minutes to 1 hour, until the peas are tender.
• Shred the ham: Take the pot off the heat and lift the ham hock onto a cutting board. Once it's cool enough to handle, discard the skin and bones and chop the meat.
• Stir and serve: Return the chopped meat to the pot and give everything a gentle stir. Then serve the beans straight from the pot with a slotted spoon.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO stainless slotted spoon, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make black-eyed peas without soaking them overnight?

You can, but the peas will need extra simmering time and may cook unevenly. If you're short on time, cover them with boiling water, let them sit for 1 hour, then drain and continue with the recipe.

What can I use instead of a smoked ham hock?

Smoked turkey wings or a smoked turkey leg give a similar smoky depth with less fat. A few strips of chopped bacon also work, though the broth will taste a little less meaty.

How long do leftover black-eyed peas keep?

Cool them and store them in an airtight container in the fridge for up to 4 days. They also freeze well for up to 3 months, so portion them into freezer bags with a little of the cooking liquid.

Can I cook these in a slow cooker?

Yes, put everything in a slow cooker and cook on low for 6 to 8 hours, until the peas are tender. Keep the water level just above the beans so the broth stays rich instead of watery.

Why are my black-eyed peas still hard after simmering?

Old dried peas are the usual cause, since beans that sat on the shelf for a long time take much longer to soften. Keep simmering with a little more water and check every 10 minutes until they turn tender.