Black Eyed Peas with Ham is a delicious soup made with beans, onions, garlic, chicken stock, ham, parsley, and seasonings. It’s the perfect cold weather dish that can be made on the stovetop or in the slow cooker. This southern dish is filled with savory flavors and is thick and hearty.
Black Eyed Peas with Ham
This black eyed pea soup recipe is made with chopped country ham, but you can also throw in a leftover ham bone with ham still attached. The ham will fall off the bone and you won’t need to add any extra ham. There’s also no need to add bouillon to this southern dish because the ingredients give the soup a naturally rich flavor.
How to Make Black Eyed Peas with Ham
Place the black eyed peas on a large stock pot and cover with around one inch of water.
Allow the beans to soak overnight.
Or use a quick soak method by bringing the water to a boil over high heat.
Boil for 2 minutes, then remove from heat and cover.
Allow the beans to soak for one hour.
When the beans are finished soaking, pour them into a strainer and rinse until the water runs clear.
Wash the pot and place it back on the stovetop over medium heat.
Add the butter.
When the butter is melted, add the onion and garlic and sauté until translucent and fragrant.
Pour in the chicken broth and water, then add the beans and ham.
Stir to combine.
Season with salt, pepper, parsley, and bay leaf.
Stir to mix.
Cook over medium heat until the water begins to boil, then reduce heat to medium low.
Simmer for one hour 30 minutes to 2 hours, stirring occasionally, until beans are tender.
Tips for Success/Variations
Here are some tips for success on how to make these the best black eyed peas with ham you’ve ever had.
- Some vegetables to the stew like cabbage, okra, collard greens, or corn.
- Make this soup into a casserole by pouring it into a baking dish, topping it with pie dough or breadcrumbs and baking.
- If you want to use black eyed peas from a can instead of dried beans, you can do so. Keep in mind, you won’t have to cook it for as long since the beans are already cooked.
- You can easily make this soup in a crockpot if you’d rather keep your stove clear for other dishes or just want to get a headstart on dinner.
How to Serve
When you serve this hearty soup, try these side dishes as well. Slow Cooker Brown Sugar Carrots, Sheet Pan Garlic Potatoes and Green Beans, or Sprite Biscuits.
How to Store
You can keep leftover soup in an airtight container in the refrigerator for up to five days. Heat it up in the microwave in 30 second increments until hot all the way through.
You can also freeze the soup in quart-sized freezer bags or in an airtight container for up to three months. To thaw, keep it in the refrigerator for 24 hours. You can also microwave it on high for four minutes at a time until hot.
FAQs:
What other types of protein can I use in black eyed peas?
Substitute ham for smoked turkey, andouille sausage, kielbasa, beef, bacon, or chicken for a different flavor.
Can I use frozen black eyed peas in this dish?
If you have a bag of frozen black eyed peas, you can use these instead of dried or canned.
Can I use other types of beans instead of black eyed peas?
Yes, you can use pinto, black, cannellini, great northern, kidney, or any other variety of bean you’d like.
Black Eyed Peas with Ham
Black Eyed Peas with Ham is a delicious soup made with beans, onions, garlic, chicken stock, ham, parsley, and seasonings.
Ingredients
- 1 pound black eyed peas
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 32-ounce container chicken broth
- 2 cups water, plus more for soaking
- 1 pound ham, diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 bay leaf
Instructions
- Place the black eyed peas on a large stock pot and cover with around one inch of water.
- Allow the beans to soak overnight.
- Or use a quick soak method by bringing the water to a boil over high heat.
- Boil for 2 minutes, then remove from heat and cover.
- Allow the beans to soak for one hour.
- When the beans are finished soaking, pour them into a strainer and rinse until the water runs clear.
- Wash the pot and place it back on the stovetop over medium heat.
- Add the butter.
- When the butter is melted, add the onion and garlic and sauté until translucent and fragrant.
- Pour in the chicken broth and water, then add the beans and ham.
- Stir to combine.
- Season with salt, pepper, parsley, and bay leaf.
- Stir to mix.
- Cook over medium heat until the water begins to boil, then reduce heat to medium low.
- Simmer for one hour 30 minutes to 2 hours, stirring occasionally, until beans are tender.
Jenny
Thursday 27th of July 2023
Made this recipe, but I added bacon fat to it because that's how my mom use to make it! I also used Finnish Sauna Ham and at the end when the beans were soft enough mashed them up a bit to make the soup thicker. It was delicious!