New Year Black Eyed Peas

New Year Black Eyed Peas


"A delicious New Year's Eve recipe to bring you luck in the new year! I sometimes just use the ham bone and some of the surrounding meat from the traditional Christmas ham that I make each year, but the ham hocks also add a nice, smokey, rustic flavor of their own."

Ingredients 11 h 20 m {{adjustedServings}} servings 307 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1281 mg
  • 51%

Based on a 2,000 calorie diet

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  1. Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
  2. In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender, ham meat is falling off the bones, and the broth is thickened, about 3 hours.
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Reviews 37

  1. 46 Ratings


1. The pepperocinis are those (very mild) yellow peppers that you often get whole on top of Greek salads... they will not make this dish spicy, but add a very special flavor to it. I would not reccommend leaving them out. You can find them at any grocery store - they are in jar near where you find the olives. If you would like the peas to be spicy, by all means add some other peppers or even some cajun seasoning. 2. The ham hocks that are called for do not offer any meat to be eaten - they serve the purpose of flavoring the peas. If you would like chunks of meat in the peas, use another type of ham as well as the hocks (as the flavor that the bones and skin impart are the signature flavor of traditional southern black-eyed peas) 3. If you would like less liquid in the peas, or a thicker sauce, reduce the water by half and/or add a tablespoon of flour to the sauteed onion to make a sort of paste before adding the liquids.


I cut the water back to 2 cups and the chicken stock back to 4 cups. 10 cups less liquid than the recipe calls for! But it is delicious and my 10 year old even likes it. I also added a ham steak all cubed up, and some Cajun seasoning. Two extra pepperoncini. Will definitely be making this one again.

Michelle P.

My first attempt at Black eyed peas and hamhocks. I followed closely, but did not have the peppers or bay leaf. I baked overnight in the crockpot on Low. These were soooo good. Great Flavor!!! Will make again!