Black Eyed Peas With Ham
These black eyed peas are loaded with flavor from ham, pork belly or bacon, and a variety of chopped vegetables.
This hearty pot of black-eyed peas is loaded with smoky, savory flavor thanks to a combination of pork belly (or bacon), ham, and aromatic vegetables. It’s classic Southern comfort food, whether you’re making it for a weeknight dinner or the traditional New Year’s Day celebration.
A dish of black-eyed peas is said to bring prosperity and good fortune in the year ahead. The peas represent coins, and when served with greens (for dollars) and cornbread (for gold), it becomes a full symbolic meal. Don’t forget to soak the peas overnight—they’ll cook more evenly and quickly the next day.
What You’ll Like About This Dish
- Deep, smoky flavor. Pork belly or bacon infuses the peas with rich, savory notes.
- Traditional but flexible. Easily customize with sausage, ham hocks, or Cajun spice.
- New Year’s favorite. A must-have dish for good luck and prosperity on January 1st.
- Feeds a crowd. This recipe makes a big batch that reheats beautifully.
Ingredient Notes
- Dried black-eyed peas: Soak overnight to ensure even cooking and better texture.
- Pork belly or bacon: Adds flavor and fat—salt pork or thick-cut slab bacon are good substitutes.
- Vegetables: Onion, celery, and carrot form the aromatic base of the broth.
- Ham: Diced cooked ham brings salty, meaty richness—leftover holiday ham works perfectly.
- Chicken broth + water: Use low-sodium broth if needed; add water to fully cover the peas.
- Crushed red pepper: Brings a touch of heat—adjust to taste.
- Black pepper and salt: Add at the end to taste once flavors have developed.
Steps to Make Black Eyed Peas With Ham
- Pick through the dried peas, rinse well, and soak overnight in plenty of water.
- Drain and rinse the soaked peas.
- In a large Dutch oven, cook the pork belly (or bacon) with onions, celery, and carrots until the vegetables soften and pork browns.
- Add the peas, broth, and enough water to cover. Stir in ham, red pepper, and black pepper.
- Cover and simmer gently for about 1 hour, or until the peas are tender.
- If using pork belly, remove it, shred the meat, and discard the fat. Return shredded meat to the pot.
- Taste and add salt as needed.
- Serve hot with rice or cornbread.
Tips
- Soak the peas overnight for best results—quick soaking can lead to uneven cooking.
- Add more broth or water during simmering if the liquid reduces too quickly.
- Use a meaty ham bone or ham hocks for deeper flavor—remove the meat before serving.
- If making ahead, store the cooked peas in their liquid to keep them moist.
Recipe Variations
- Use sausage. Substitute the ham with sliced smoked sausage—mild or spicy.
- Add Cajun flair. Swap carrots for bell peppers and add Cajun seasoning to taste.
- Make it smoky. Use smoked ham hocks or turkey wings for bold, smoky flavor.
- Greens and peas. Stir in chopped cooked collards or kale near the end for a full Southern plate.
- Spice it up. Add hot sauce or cayenne for more heat.
Serving Suggestions
- Serve with white rice or over seasoned brown rice.
- Pair with collard greens or mustard greens for a New Year’s Day tradition.
- Add a side of cornbread to soak up the broth.
- Include in a Southern-style dinner with slaw and fried green tomatoes.
- Top with chopped parsley or a splash of hot sauce before serving.
How to Store
Refrigerate: Store in an airtight container for up to 4 days. Keep the peas submerged in broth to prevent drying out.
Freeze: Freeze in portions with some liquid for up to 2 months. Thaw overnight in the fridge.
Reheat: Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if needed to loosen the texture.
Black Eyed Peas With Ham
Ingredients
- 1 pound dried black-eyed peas
- 1/2 pound pork belly, thick slab bacon, or salt pork, cut in strips
- 1 cup celery, diced
- 1 cup carrot, diced
- 1 cup onion, diced
- 2 cups chicken broth
- water
- 8 ounces ham, diced cooked, about 1 cup
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- salt, to taste
Instructions
- Pick peas over, discarding malformed peas and any small stones. Rinse and put in a large bowl. Add water to about 2 to 3 inches above the peas. Let stand at room temperature overnight.
- Drain the peas and rinse.
- In a large pot or Dutch oven, cook the pork belly or salt pork with the onion, celery, and carrot until onion is translucent and the pork is browned. Add the drained peas, chicken broth, and enough water to cover the peas. Add the ham, crushed red pepper, and black pepper. Cover and simmer for about 1 hour, or until tender. If using pork belly, remove and shred the meat, discarding the fat.
- Add the meat back to the peas and add salt, to taste.
- Serve with rice and cornbread.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
