New Year's Black-Eyed Peas with Ham Hocks
New Year's Black-Eyed Peas with Ham Hocks is a medium American (Southern) recipe that serves 6. 250 calories per serving. Recipe by Jas Robertson on YouTube.
Prep: 15 min | Cook: 5 hrs 15 min | Total: 5 hrs 50 min
Cost: $8.09 total, $1.35 per serving
Ingredients
- 1 pound Black-Eyed Peas (dried, rinsed and soaked overnight)
- 4 cups Chicken Stock (low-sodium)
- 12 cups Water (filtered)
- 2 pieces Ham Hocks (smoked, about 1.5 lbs total)
- 2 tablespoons Olive Oil (extra virgin)
- 2 teaspoons Complete Poultry Seasoning
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Salt (kosher or sea salt, adjust to taste)
- 1 teaspoon Sugar
- to taste Hot Sauce (optional, for serving)
Instructions
Rinse and Soak the Peas
Place the dried black-eyed peas in a colander, rinse under cold water, then transfer to a large bowl and cover with water. Soak overnight (8‑12 hours) or at least 4 hours if short on time.
Time: PT5M
Combine Water, Stock, and Ham Hocks
Drain the soaked peas and set aside. In the large stockpot, add 12 cups water, 4 cups chicken stock, and the two smoked ham hocks. Bring to a rolling boil over medium‑high heat.
Time: PT5M
Simmer Ham Hocks
Reduce heat to maintain a gentle simmer. Cover partially and let the ham hocks cook for 3 to 4 hours, stirring occasionally.
Time: PT3H30M
Add Peas and Seasonings
Stir in the drained black-eyed peas, 2 tbsp olive oil, 2 tsp poultry seasoning, 1 tsp black pepper, 1 tsp salt, and 1 tsp sugar. Bring back to a gentle boil then reduce to a low simmer.
Time: PT5M
Cook Peas Until Tender
Simmer uncovered for about 1 hour and 30 minutes, or until the peas are soft but still hold their shape.
Time: PT1H30M
Mash for Creamy Texture
Using a potato masher or immersion blender, mash roughly half of the peas directly in the pot, leaving some whole for texture. Stir the mashed portion back into the pot to create a creamy broth.
Time: PT10M
Final Seasoning and Serve
Taste and adjust salt or pepper if needed. Remove the ham hocks, shred any meat, and stir back in. Serve hot over rice or alongside cornbread, with hot sauce on the side.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 10 g
- Carbohydrates
- 35 g
- Fat
- 5 g
- Fiber
- 6 g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Pork
Ingredient Substitutions
- Instead of Black-Eyed Peas: Canned black-eyed peas (3 cups, reduced cooking time)
- Instead of Chicken Stock: Vegetable stock
- Instead of Ham Hocks: Smoked turkey leg, Smoked pork shoulder
- Instead of Olive Oil: Vegetable oil
- Instead of Complete Poultry Seasoning: Homemade blend of sage, thyme, marjoram, and rosemary
- Instead of Hot Sauce: Tabasco, Louisiana hot sauce
Equipment Needed
- Large Stockpot (6‑8 quart)
- Colander
- Wooden Spoon
- Potato Masher or Immersion Blender
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Soaking the black-eyed peas overnight to ensure even cooking.
- Simmering the ham hocks for at least 3 hours to extract flavor.
- Mashing a portion of the peas to achieve the signature creamy texture.
Chef Tips from the Video
- Use smoked ham hocks for the deepest, authentic Southern flavor.
- A splash of apple cider vinegar at the end brightens the dish.
- For extra richness, stir in a tablespoon of butter just before serving.
Troubleshooting
Peas are still hard after the cooking time.
Add more hot water or stock, increase simmer time by 15‑30 minutes, and keep the pot covered.
The dish is too salty.
Stir in an extra cup of unsalted water or stock and taste; add a pinch of sugar to balance.
The broth is too thin.
Mash more peas or simmer uncovered for a few extra minutes to reduce.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in portions for up to 2 months; thaw overnight before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the beans a day ahead; refrigerate and reheat gently before serving.
- The broth can be strained and frozen separately for later use.
Frequently Asked Questions
What is the cultural significance and history of black-eyed peas in New Year's celebrations in Southern United States?
In the Southern United States, black-eyed peas are traditionally eaten on New Year's Day for good luck and prosperity. The dish, often called "Hoppin' John," dates back to African and African‑American culinary traditions and is believed to bring wealth because the peas resemble coins.
How are black-eyed peas traditionally prepared for New Year's in Southern cuisine, and how does this recipe compare?
Traditional Southern New Year's black-eyed peas are simmered with smoked pork (ham hocks or bacon) and seasoned with salt, pepper, and sometimes a pinch of sugar. This recipe follows that classic method but adds chicken stock for extra depth and mashes part of the peas for a creamy texture.
What regional variations of New Year's black-eyed peas exist across the Southern United States?
In Georgia and the Carolinas, cooks often add collard greens and a dash of hot sauce. In Texas, the peas may be spiced with chili powder and served with cornbread. Louisiana versions sometimes include Andouille sausage and a splash of Creole seasoning. This recipe reflects the core Southern style with ham hocks and poultry seasoning.
What occasions or celebrations are black-eyed peas associated with in Southern American culture?
Besides New Year's Day, black-eyed peas appear at family gatherings, church potlucks, and holiday meals throughout the year. They are also a staple at Southern comfort‑food brunches and are served at celebrations that call for a hearty, inexpensive dish.
What authentic traditional ingredients are used in Southern New Year's black-eyed peas versus acceptable substitutes?
Authentic ingredients include dried black-eyed peas, smoked ham hocks or bacon, chicken or pork stock, and a simple blend of salt, pepper, and poultry seasoning. Acceptable substitutes are canned peas (with reduced cooking time), smoked turkey leg instead of ham hocks, and vegetable stock if you prefer a lighter flavor.
What other Southern dishes pair well with black-eyed peas for a New Year's feast?
Classic pairings include buttery cornbread, fluffy white rice, collard greens cooked with ham, and fried catfish or chicken. A side of sweet potato casserole or a simple green salad also balances the richness of the peas.
What are the most common mistakes to avoid when making black-eyed peas with ham hocks?
Common errors include not soaking the peas long enough, cooking the ham hocks for too short a time (resulting in bland broth), and over‑mashing the peas which makes the texture mushy. Also, adding salt too early can toughen the beans.
Why does this recipe use ham hocks and chicken stock instead of just water?
Ham hocks impart smoky, meaty depth that plain water cannot provide, while chicken stock adds savory richness and body to the broth. Together they create the classic Southern flavor profile essential for a festive New Year's dish.
Can I make this black-eyed peas recipe ahead of time and how should I store it?
Yes, you can cook the peas a day ahead. Cool them quickly, transfer to an airtight container, and refrigerate for up to 4 days. Reheat gently on the stove, adding a splash of water or stock if the broth has thickened.
What does the YouTube channel Jas Robertson specialize in?
The YouTube channel Jas Robertson focuses on approachable home cooking, especially classic Southern and comfort‑food recipes, with clear step‑by‑step tutorials and practical kitchen tips for everyday cooks.
How does the YouTube channel Jas Robertson's approach to Southern cooking differ from other Southern cooking channels?
Jas Robertson emphasizes simplicity and ingredient accessibility, often using pantry staples and minimal equipment, whereas many Southern channels showcase more elaborate or restaurant‑style techniques. His relaxed narration and focus on family‑style meals set his style apart.
Last updated: August 21, 2026
