Southern Black-Eyed Peas with Ham Hock

Southern Black-Eyed Peas with Ham Hock recipe videos

Southern Black-Eyed Peas with Ham Hock is a hearty, slow-simmered stew or soup that is a cornerstone of traditional Southern American cuisine, particularly in states like Georgia, Alabama, and the Carolinas. The dish features tender black-eyed peas cooked low and low with a smoked ham hock, which flavors the broth with a deep, savory, and smoky essence. It is often seasoned with onions, garlic, and sometimes a touch of vinegar or hot sauce, and is traditionally served over rice or with cornbread.

🍽️ Nutrition at a glance

This dish is a well-balanced source of plant-based protein and complex carbohydrates from the peas, with a moderate amount of fat rendered from the ham hock. It is an excellent source of dietary fiber, iron, and folate, with a typical 1-cup serving containing approximately 250-300 calories.

Nutrition breakdown

Calories	280 kcal
Protein	18 g
Carbs	30 g
Fat	9 g
Fiber	8 g
Sugar	4 g
Sodium	650 mg
Iron	3.5 mg
Folate	150 mcg
Potassium	550 mg
Phosphorus	220 mg
Magnesium	60 mg
Zinc	2.5 mg
Thiamin (B1)	0.4 mg
Vitamin B6	0.3 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, eating black-eyed peas on New Year's Day is a deep-rooted Southern tradition believed to bring good luck and prosperity for the coming year, with the peas symbolizing coins. Nutritionally, the combination of legumes and smoked meat creates a complete protein profile, making it a historically important and sustaining meal.