Black-Eyed Peas With Ham Hock and Collards

By David Tanis

Updated Jan. 11, 2022

Black-Eyed Peas With Ham Hock and Collards
Fred R. Conrad/The New York Times
Total Time
2 hours
Rating
5(1,829)
Comments
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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.

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Ingredients

Yield:About 12 cups cooked beans, 10 to 12 servings
  • 2pounds black-eyed peas, soaked overnight if possible
  • 2pounds smoked ham hock, meaty ham bone or slab bacon
  • 2teaspoons kosher salt
  • 1large onion, peeled and stuck with 2 cloves
  • 1bay leaf
  • ½teaspoon black pepper
  • ½teaspoon allspice
  • 2tablespoons vegetable oil
  • 4garlic cloves, minced
  • ½teaspoon crushed red pepper
  • 2pounds collard greens, cut in 1-inch ribbons (about 8 cups)
  • 1bunch scallions, cleaned and chopped, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

206 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 13 grams protein; 441 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1½ 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.

  3. Step 3

    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.

  4. Step 4

    To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

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Ratings

5 out of 5
1,829 user ratings
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Comments

Patty

This dish was a big hit for a second new year's eve in a row. Soaking the beans isn't really necessary. If the ham hock isn't done by the time the beans are done (the meat isn't tender and pulling off the bone easily), then you can pull the ham hock out of the beans, wrap snugly in foil, and bake in a 300 or so degree oven until it is done. Then allow too cool, pull meat off and add back to beans, along with any juices, too.

Sasha

Native New Orleanian here. Love this recipe. Not quite sure who it was who thought they were cooked together. Maybe reading it while sampling he cooking wine? I don't judge. I have had black eyed peas for 44 New Year's days and plenty in between. This is a great recipe for anyone. I add a little Crystal hot sauce, (Tabasco can change the overall flavor) and I like to add a dash of vinegar, as well. Usually in the last 1/2 hour of cooking the beans.

Ellen Sleeter

Loved this. Made HALF the recipe with dried [not presoaked] beans in 8qt INSTANT POT in 2 phases: (1) pork butt in 2 cups water/stock/bean soaking liquid, high for 15 minutes, natural release, remove from pot liner; (2) in IP, saute onions, garlic and season; return ham and liquid, add dried beans and additional water/stock as necessary to accommodate the beans, stuff 1 pound of prepared collard greens into the pot, high for 12-15 minutes, natural release. Perfectly suited for IP.

Mattie

I did most of this recipe but used the Pepin chorizo collard greens recipe with Mexican chorizo. I served them mostly separately, but mixed some of the chorizo grease into the black eyed peas to push it a bit. I'm not the biggest fan of black eyed peas in general, but this was a great jumping off point that mitigated the part of the taste that bugs me

KO

Deee—licious! Used leftover ham bone, canned black eyed peas & kale (it’s what was on hand) Simmered ham bone in water until meat fell off bone. Removed ham from bone & chopped. Put the ham broth outside on the screened porch (nature’s refrigerator) for fat to solidify, then removed fat and then followed the recipe. Can’t wait to make this again!

BethJL

Ticks off all the New Years superstition foods with some carrots. And it tastes better than any other BEP recipe I've tried!

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