Southern Black-Eyed Peas with Ham Bone

Ingredients

• 2 cups Black-Eyed Peas (Dried, rinsed and soaked overnight or hot‑soaked for 1 hour)
• 4 cups Water (For the cooking liquid)
• 4 cups Low‑Sodium Chicken Broth (Store‑bought or homemade)
• 1 bone Ham Bone (Christmas ham bone, trimmed of excess meat)
• 1 medium Onion (Roughly chopped)
• 4 cloves Garlic (Peeled and smashed)
• 2 tablespoons Creole Seasoning (Low‑sodium if possible)
• 1 teaspoon Black Pepper (Ground)
• 2 tablespoons Fresh Parsley (Chopped, for garnish)

Instructions

1. Soak the Black‑Eyed Peas

   Rinse the dried peas, then either soak them overnight in cold water (16 hours) or perform a hot‑soak: bring a pot of water to a boil, remove from heat, add the peas, cover and let sit for 1 hour.

   Time: PT1H

2. Prepare Aromatics

   Roughly chop the medium onion. Place garlic cloves on a cutting board, lay the flat side of the knife on each clove and smash to loosen the skin, then peel.

   Time: PT10M

3. Trim the Ham Bone

   Using a knife, trim excess meat from the ham bone, leaving a good amount of meat attached for flavor and bite.

   Time: PT5M

4. Combine Liquids and Seasonings

   In the Dutch oven, add 4 cups water, 4 cups low‑sodium chicken broth, 2 Tbsp Creole seasoning, 1 tsp black pepper, the chopped onion and smashed garlic. Stir to combine.

   Time: PT5M

5. Add Ham Bone and Beans

   Drop the trimmed ham bone into the pot, then add the soaked and drained black‑eyed peas.

   Time: PT2M

6. Bring to a Boil then Simmer

   Place the Dutch oven on high heat and bring the mixture to a rolling boil (about 16 minutes). Once boiling, reduce heat to low, cover, and let it simmer.

   Time: PT16M

   Temperature: high heat to boil, then low simmer

7. Long Simmer

   Cover the pot and let the peas simmer gently for 2 hours, checking occasionally that the liquid hasn’t evaporated completely.

   Time: PT2H

   Temperature: low simmer

8. Test Tenderness and Mash

   After 2 hours, test a bean with a spoon; it should be just tender. Scoop out about 1‑cup of beans and broth, mash the beans with the ladle until a thick paste forms, then return it to the pot.

   Time: PT5M

9. Uncover and Reduce

   Leave the pot uncovered and continue to simmer for another 30 minutes, stirring occasionally, until the broth thickens to a gravy‑like consistency.

   Time: PT30M

   Temperature: low

10. Finish and Garnish

    Remove the ham bone, shred any remaining meat and stir it back in. Sprinkle chopped fresh parsley over the top.

    Time: PT5M

11. Serve

    Serve the black‑eyed peas over steamed rice, with cornbread muffins and collard greens on the side. Add hot sauce if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

6 g

Ingredient Substitutions

• Instead of Black-Eyed Peas: Canned black‑eyed peas, drained and rinsed
• Instead of Low‑Sodium Chicken Broth: Low‑sodium vegetable broth
• Instead of Ham Bone: Smoked turkey leg, Smoked pork shoulder
• Instead of Onion: Sweet onion, Yellow onion
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Creole Seasoning: Cajun seasoning (use half the amount), Homemade Creole blend
• Instead of Black Pepper: White pepper
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Dutch Oven
• Wooden Spoon
• Ladle
• 4‑Cup Measuring Cup
• Chef's Knife
• Cutting Board
• Stove
• Colander
• Potato Masher or Spoon (optional)

Critical Steps — Do Not Skip

• Soaking the beans (overnight or hot‑soak)
• Adding the ham bone and maintaining the 1:1 liquid‑to‑bean ratio
• Mashing a portion of beans to naturally thicken the broth
• Uncovering for the final 30‑minute reduction

Chef Tips from the Video

• Use a low‑sodium chicken broth to control the overall salt level.
• Smash garlic cloves with the flat side of the knife for easy peeling.
• Leave a few pieces of ham meat on the bone; they shred easily and add texture.
• Mashing beans with a ladle creates a natural thickener without extra flour.
• A quick stir before serving brightens the broth after it has thickened.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the beans the night before to reduce active prep time.
• Cook the peas a day ahead; flavors meld and the dish tastes richer.
• Cool the cooked peas completely before refrigerating or freezing.
• Portion into individual containers for easy reheating.

Frequently Asked Questions