Best 10 Black Eyed Peas With Ham Hock And Collards Recipes

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Soul food is a delicious and diverse cuisine that is deeply rooted in African-American history and culture. One of the most iconic and beloved soul food dishes is black eyed peas with ham hock and collards. This hearty and flavorful dish is a staple at many soul food gatherings, and it is sure to warm your soul and fill your belly. Whether you are a seasoned soul food cook or you are just starting to explore this delicious cuisine, this article will provide you with everything you need to know to make the best black eyed peas with ham hock and collards.

Here are our top 10 tried and tested recipes!

BLACK-EYED PEAS AND HAM HOCKS



Black-eyed Peas and Ham Hocks image

This recipe is in response to 'cutelittlerocker's' request for anything Southern. It is my Mom's recipe, and she was from Arkansas. A portion of the peas may be mashed once cooked, then stirred together with the whole peas and shredded ham hock for a creamier consistency.

Provided by DOUET

Categories     Side Dish     Beans and Peas

Time 2h

Yield 5

Number Of Ingredients 6

3 cups water
1 pound dry black-eyed peas
2 smoked ham hocks
salt to taste
½ teaspoon black pepper
1 bay leaf

Steps:

  • Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
  • In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
  • Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.

Nutrition Facts : Calories 516.1 calories, Carbohydrate 54.7 g, Cholesterol 54.4 mg, Fat 18 g, Fiber 9.7 g, Protein 35 g, SaturatedFat 6.1 g, Sodium 58.6 mg, Sugar 6.3 g

BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS



Black-Eyed Peas With Ham Hock and Collards image

For the New Year's good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig's feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin' John.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 2h

Yield About 12 cups cooked beans, 10 to 12 servings

Number Of Ingredients 12

2 pounds black-eyed peas, soaked overnight if possible
2 pounds smoked ham hock, meaty ham bone or slab bacon
2 teaspoons kosher salt
1 large onion, peeled and stuck with 2 cloves
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon allspice
2 tablespoons vegetable oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)
1 bunch scallions, cleaned and chopped, for garnish

Steps:

  • Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
  • Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
  • Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
  • To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 3 grams, TransFat 0 grams

CROCK-POT SOUTHERN BLACK-EYED PEAS WITH HAM HOCK



Crock-Pot Southern Black-Eyed Peas With Ham Hock image

These no-fuss black-eyed peas are slow cooked with ham hock and some bacon. Serve these black-eyed peas with cornbread for a delicious meal.

Provided by Diana Rattray

Categories     Entree     Dinner     Side Dish     Lunch     Soup

Time 9h15m

Number Of Ingredients 11

1 pound dried black-eyed peas
1 large smoked ham hock
1 large onion (sliced)
2 ribs celery (cleaned, chopped)
2 carrots (peeled, chopped)
2 to 4 strips bacon (diced, cooked)
Cayenne pepper (to taste)
1/2 teaspoon garlic powder (or 1 fresh clove garlic, minced)
3 cups water
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Place the peas in a large saucepan or Dutch oven and cover with water to at least 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 15 minutes, drain, and reserve.
  • Place the ham hock, onion, celery, carrots, bacon, cayenne pepper, and garlic in the slow cooker. Add 3 cups of water.
  • Cover the ingredients and cook on high for 1 hour.
  • Add the drained peas to the slow cooker.
  • Set the crock pot on low, cover, and cook for 5 to 7 hours, stirring halfway.
  • Once the cooking time is done, remove the ham hock from the pot, pick the meat, and shred it or chop it depending on your preference. Add the meat back to the peas.
  • Taste for seasoning and add kosher salt and freshly ground black pepper as needed. Stir well.
  • Serve the peas with your favorite sides and enjoy.

Nutrition Facts : Calories 246 kcal, Carbohydrate 37 g, Cholesterol 11 mg, Fiber 7 g, Protein 17 g, SaturatedFat 1 g, Sodium 170 mg, Sugar 5 g, Fat 4 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

BLACK EYED PEAS WITH HAM HOCK RECIPE



Black Eyed Peas with Ham Hock Recipe image

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Provided by Chichi Wang

Categories     Side Dish     Entree     Mains

Time 3h

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 onion, sliced
2 celery stalks, diced
2 garlic cloves
A handful of chile pepper to taste
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 smoked ham hock, about 1 1/2 to 2 pounds
1 pound black eyed peas, rinsed and soaked overnight in cold water, then drained
1 teaspoon salt

Steps:

  • Preheat the oven to 350°. Heat the oil in the pot and sweat the onion over medium heat until translucent, about 5 minutes. Add the celery and garlic and cook for another 2 minutes.
  • Add the hock and enough water to cover the hock completely. Add the chile peppers, bay leaf, thyme, and pepper. Bring the water to a boil, then cover the pot and transfer it to the oven. Cook for 1 hour.
  • After 1 hour, add the black eyed peas to the pot and put the pot back into the oven, this time uncovered. Cook for another 1 1/2 hours, or until the beans and pork are tender. Serve with your choice of sides, such as collard greens or kale.

Nutrition Facts : Calories 416 kcal, Carbohydrate 50 g, Cholesterol 37 mg, Fiber 9 g, Protein 30 g, SaturatedFat 3 g, Sodium 396 mg, Sugar 7 g, Fat 12 g, ServingSize eight as a hearty side dish or six as an entree, UnsaturatedFat 0 g

HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS



Ham and Black-Eyed Pea Soup with Collard Greens image

Categories     Soup/Stew     Bean     Leafy Green     Quick & Easy     Kwanzaa     Ham     Winter     Healthy     Collard Greens     Simmer     Gourmet

Yield Makes about 4 cups, serving 2 as a main course.

Number Of Ingredients 9

1 medium onion
1 garlic clove
a 4-ounce piece cooked ham
2 tablespoons olive oil
1/2 pound collard greens
1 cup chicken broth (8 fluid ounces)
3 cups water
a 16-ounce can black-eyed peas (about 1 1/2 cups)
1 teaspoon cider vinegar

Steps:

  • Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
  • While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
  • Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.

BLACK-EYED PEAS WITH COLLARD GREENS



Black-Eyed Peas With Collard Greens image

Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill. But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.

Provided by Martha Rose Shulman

Categories     one pot

Time 1h30m

Yield Serves six

Number Of Ingredients 11

1/2 pound black-eyed peas, rinsed
3 tablespoons extra virgin olive oil
1 large onion, chopped
3 large garlic cloves, minced
1 bay leaf
Salt to taste
1 large bunch collard greens (1 1/2 to 2 pounds), stemmed, washed well and chopped or cut in ribbons
2 tablespoons tomato paste dissolved in 1/2 cup water
1/4 to 1/2 cup chopped fresh dill (to taste)
Freshly ground pepper to taste
For topping (optional): crumbled feta or fresh lemon juice

Steps:

  • Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
  • Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
  • Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 491 milligrams, Sugar 3 grams

BLACK-EYED PEAS & HAM



Black-Eyed Peas & Ham image

Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year. -Dawn Legler, Fort Morgan, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 5h20m

Yield 12 servings.

Number Of Ingredients 15

1 package (16 ounces) dried black-eyed peas, rinsed and sorted
1/2 pound fully cooked boneless ham, finely chopped
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
5 bacon strips, cooked and crumbled
1 large jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 teaspoon reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
6 cups water
Minced fresh cilantro, optional
Hot cooked rice

Steps:

  • Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.

Nutrition Facts : Calories 170 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

BLACK-EYED PEAS WITH HAM HOCKS



Black-Eyed Peas With Ham Hocks image

Fall and winter are coming and this is a dish that will warm you up on a cold day. If you simmer it long enough, it will take on a stew-like consistency. I serve it with a little chopped tomato and onion on top with skillet cornbread on the side. You can also use pintos, limas, ore northern beans in place of the black-eyes. I hope you like it!

Provided by Adam K.

Categories     Stew

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 3

2 lbs dried black-eyed peas
6 smoked ham hocks
salt and pepper

Steps:

  • Rinse peas well and pick out dirt and stones (I do not soak mine).
  • Add to a large stock pot.
  • Fill with water up to a little over half full (you may need to add more water (hot) as you go).
  • Add ham hocks, salt and pepper (be careful not to add too much salt because of the ham hocks).
  • Bring to a rapid boil for about 20 minutes. stirring so the peas don't stick.
  • Put on low and simmer 2 1/2 to 3 hours, stirring every so often.
  • When done, you can serve it by itself or over rice.

Nutrition Facts : Calories 508.5, Fat 1.9, SaturatedFat 0.5, Sodium 24.2, Carbohydrate 90.8, Fiber 16, Sugar 10.4, Protein 35.6

BLACK-EYED PEAS WITH COLLARD GREENS



Black-Eyed Peas with Collard Greens image

Time to gather round the table, y'all! This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons olive oil
1 garlic clove, minced
8 cups chopped collard greens
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
4 plum tomatoes, seeded and chopped
1/4 cup lemon juice
2 tablespoons grated Parmesan cheese

Steps:

  • In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 412mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein.

BLACK-EYED PEAS WITH HAM



Black-Eyed Peas with Ham image

Similar to hoppin' John, this is a great way to turn your New Year's black-eyed peas into a main dish.

Provided by Deb Newell

Time 10h45m

Yield 4

Number Of Ingredients 15

1 (16 ounce) package dried black-eyed peas
1 (8 ounce) bone-in ham steak
3 slices thick-cut bacon
1 medium onion, diced
3 stalks celery, thinly sliced
2 cloves garlic, finely chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 medium lemon, juiced
2 leaf (blank)s bay leaves
2 teaspoons Creole seasoning
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 ½ cups chicken broth, or as needed to cover
1 ½ cups warm cooked rice
3 stalks green onions, chopped

Steps:

  • Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
  • Drain peas. Dice ham and reserve the bone.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
  • Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
  • Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
  • Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
  • Serve over warm rice with crumbled bacon and green onions sprinkled over top.

Nutrition Facts : Calories 622.1 calories, Carbohydrate 96.9 g, Cholesterol 35.1 mg, Fat 7.3 g, Fiber 15.7 g, Protein 44.4 g, SaturatedFat 2.2 g, Sodium 1752.4 mg, Sugar 12.8 g

Tips:

  • Choose the right ham hock: For the best flavor, select a smoked ham hock. You can find them at most grocery stores in the meat section.
  • Soak the black-eyed peas: Soaking the black-eyed peas overnight helps to reduce cooking time and makes them more digestible. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 2 minutes, then removing them from the heat and letting them sit for 1 hour.
  • Use a variety of vegetables: In addition to collard greens, you can also add other vegetables to this dish, such as okra, bell peppers, or corn. This will make the dish more colorful and nutritious.
  • Season to taste: Be sure to taste the dish before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or cayenne pepper, depending on your preferences.

Conclusion:

Black-eyed peas with ham hock and collards is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover ham. With a few simple ingredients and a little bit of time, you can easily make this dish at home. So next time you're looking for a comforting and flavorful meal, give this recipe a try.

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