Black-Eyed Pea Stew

Black-Eyed Pea Stew

Ready in 45 minutes

Black-Eyed Peas were brought to America with slaves from Africa and became popular in the Civil War days during the battle of Vicksburg. The Black Eyed Pea was referred to back then as "cow peas", as that is what was fed to the cows. During the Civil War, when Vicksburg was under siege by the Union Army, the people were forced to eat the "cow pea." Since then, the black eyed pea has become a popular, traditional food of the South. This uniquely Southern recipe for black eyed peas is lip-smacking good and full of flavor! Its funny how some kids grow up loving foods other kids wouldn't eat on a bet. So it was with me and black eyed peas. My mom's version, this dish was adjusted to my dad's taste, achieving some seriously delectable results...and becoming one of my all-time favorites.

"We made this a few days ago. We didn't stray from the recipe at all except for putting it in the slow-cooker as we didn't have time to babysit it. It turned out with a beautiful soup consistancy without adding more stock. We both agreed on one thing, this is one of the tastiest dishes we have ever had. Thank you once again Sqrishka."

- Mr_D

Top-ranked recipe named "Black-Eyed Pea Stew"

4.8 avg, 30 review(s) 97% would make again

Ingredients

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1 large Ham hock; ham shank, or ham bone
2 tablespoons Vegetable oil
1 pound Smoked sausage; hot sausage, andouille, bacon, ham, or other smoked pork
1 large Yellow onion; chopped
1 large Green bell pepper; chopped
1 Jalapeno pepper; finely chopped (or 2) (optional)
2 tablespoons Garlic; minced
1 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/4 teaspoon Cayenne
2 Bay Leaves
1 pound Dried black-eyed peas; rinsed and picked over
2 quarts Ham stock; low-sodium chicken stock, or water
1/2 cup Fresh flat-leaf parsley; chopped

Original recipe makes 6 Servings

Servings  

Preparation

Wash peas, spread out on towel and check for derbies (you don't have to soak the peas). With a sharp knife, score the skin and fat on the ham hocks with 1/4-inch-deep slashes.

Heat the oil in a large heavy stockpot over medium-high heat. Saute the onions, bell peppers and jalapeno peppers, stirring often, until softened, about 4 minutes. Add the ham hocks, garlic, salt, black pepper, cayenne, and bay leaves. Cook, stirring often, for 2 minutes. Add the black-eyed peas and stock. Bring to boil over high heat. Reduce the heat and bring down to a medium simmer, cooking uncovered for about 15 minutes.

In the meantime, slice the sausage into 1/2" pieces and brown in a heavy skillet. (If using bacon, don't cook it until it's crisp.) Add sausage to the beans, continue a medium simmer, uncovered, stirring occasionally, for about 45 to 60 minutes more, or until the peas are creamy and tender (skim off any foam that forms on the surface). Add additional stock if necessary.

Remove the bay leaves and discard. Cut the meat from the ham hocks, discarding the skin and bones. Return the meat to the pot, stir in the parsley and heat through, about 5 minutes. Check seasonings. Serve with cooked long-grain white rice, corn bread or corn muffins.

May be served over rice as a main course, as a side dish, or thinned with ham or chicken stock and served as a soup, as desired.

Yield: 6 to 8 servings

Notes

The naturally smoky flavor of black-eyed peas blends well with a wide range of smoked meats and sausages, not just the traditional choice of pork. Try any one, or combinations of your favorits, e.g., smoked turkey wings, legs, or sausage, smoked beef ribs, etc.

If available, be sure to use your own homemade stock for the richest most flavorful results.

By the way, the black eyed pea is not actually a pea at all, but is in the lentil family.

Credits

Added on Award Medal
Verified by SunnyJF

photo by navyladee navyladee

photo by Riverfox57 Riverfox57

photo by sgrishka sgrishka

Calories Per Serving: 736 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Black-Eyed Pea Stew All 30 reviews

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Fantastic! My oldest son does not like black eyed peas and he had seconds. I already have several of your recipes saved as my favorites. Thank you for sharing your wonderful recipes.
RecipesRock 2 weeks ago
My family liked it but me not so much
Dukedev06 6 months ago
I've made this twice, almost exactly as written and its awesome. It's low cost, not too much prep, especially if you use frozen prechopped veggie mix (I thaw it and drain it, so that it doesn't add extra water) sotasty, and a little goes a long way. I add about a teaspoon of worchestichise sauce also.
Bmc11 7 months ago
I made this the other evening for my family. They absolutely loved it. Very flavorful. Will definitely make this again. Thanks for sharing such a great recipe.
Clorice317 1 year ago
Fantastic! Made it on New Year's Day. Didn't have a ham hock, but tasted good with a couple of slices of ham left over from Christmas! A keeper! Won't wait a year to make them again!
Riverfox57 1 year ago
I made this for New Year's Day and it was fabulous. I followed your recipe exactly but left out the optional jalapenos (we don't do hot). Thanks for a great recipe.
karenvarasmendez 1 year ago
I made this dish today for New Year's day (old southern tradition). This turned out awesome!! My family enjoyed this very much :-)
navyladee 1 year ago
Sorry about that ending but you should try it with turkey necks and greens on the side but please don't forget about the traditional corn bread muffins!!!! Wooooo
chefkevykev 1 year ago
Awesome recipe, thanks!
joshualindsley 1 year ago
Made this using smoked sausage from a local meat shop. This tastes so good,it makes my tongue want to lick my brains out! lol Thanks for the great recipe!
gothdragon 1 year ago
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