Black-Eyed Peas and Okra Stew

Ingredients

• 2bacon hocks
• 2 cups (about 330 g), or 1 can, drainedcooked black-eyed peas
• 2 cups (about 200 g), slicedokra
• 1, choppedonion
• 4 cloves, mincedgarlic
• 2 mediumtomatoes
• 2 cups (480 ml)chicken or vegetable stock
• 1 tspsmoked paprika
• 1 tspthyme
• A littleoil
• To tastesalt
• To tastefreshly ground black pepper

Instructions

1. 1

   Simmer the hocks

   Put the bacon hocks in a pot and cover with water. Simmer for 1 to 1.5 hours, until the meat is tender. Remove the hocks and reserve 1 cup (240 ml) of the cooking liquid.

2. 2

   Shred the meat

   Remove the bones from the hocks and shred the meat into bite-sized pieces.

3. 3

   Soften the aromatics

   In a separate pot, sauté the onion and garlic in a little oil until soft.

4. 4

   Cook the tomatoes

   Add the tomatoes, smoked paprika and thyme. Cook for 5 minutes to deepen the flavour.

5. 5

   Simmer the peas

   Add the black-eyed peas, stock and reserved cooking liquid. Simmer for 15 minutes.

6. 6

   Finish the stew

   Stir in the okra and shredded meat. Cook for another 10 to 15 minutes, until the stew has thickened.

7. 7

   Season to taste

   Add salt and freshly ground black pepper to taste.

8. 8

   Serve hot

   Serve hot with rice, cornbread or crusty bread.

What is black-eyed peas and okra stew?

This is a hearty American Southern-style stew, built around black-eyed peas, okra and pork. The hocks simmer first to tenderise the meat and create a smoky cooking liquid for the rest of the pot.

Tomatoes, smoked paprika and thyme give this version a savoury, warmly spiced base. The peas make it substantial, while okra adds body as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 28g protein, 26g carbs, 19g fat.

Black-eyed peas contribute most of the carbohydrates and fibre, while the bacon hocks provide much of the protein and fat. Stock and cured pork can make the sodium content significant, so taste before adding salt; serve with vegetables or a modest portion of rice to round out the plate.

The key ingredients

Bacon hocks: simmer them until the meat is tender enough to pull from the bone. Their cooking liquid adds depth, so reserve the stated cup for the stew.

Black-eyed peas: use cooked peas or a drained can, as listed. They need only a short simmer with the stock to take on the broth's flavour.

Okra: slice it before adding it near the end. This keeps it from becoming overly soft during the longer hock-cooking stage.

Build flavour in stages

Soft aromatics: give the onion and garlic time to soften in the oil before adding the other ingredients. This creates a mellow base rather than leaving them sharp.

Tomato and spices: the 5-minute cook helps the tomatoes mingle with the paprika and thyme before the liquid goes in. Stir as needed so the mixture cooks evenly.

Get the texture right

Tender meat: the hocks are ready for shredding when the meat comes away easily from the bone. If they still feel firm, continue simmering until tender.

Thickened broth: after the okra and meat have cooked for 10 to 15 minutes, the stew should be thicker than it was when the stock went in. Keep the simmer gentle and stir occasionally.

Plan the cooking time

The hocks take 1 to 1.5 hours to tenderise, so start with them before preparing the remaining ingredients. Once shredded, the meat only needs to heat through in the stew.

The final stages are shorter: allow 5 minutes for the tomatoes and spices, 15 minutes for the peas and stock, then another 10 to 15 minutes after adding okra.

Choose what to serve alongside

Rice: spoon the thick stew over rice to make a filling bowl and catch the smoky broth.

Bread: cornbread or crusty bread works well for scooping. Serve it on the side so each person can add as much as they like.

Recipe notes & tips

• Use a gentle simmer for the hocks to cook the meat tender without rapidly reducing the cooking liquid.
• Reserve exactly 1 cup (240 ml) of the hock cooking liquid before discarding or storing the rest.
• Remove any small bones from the shredded meat before returning it to the pot.
• Taste the stew before salting, since bacon hocks and stock may already be salty.
• Add the okra only after the peas have had their 15-minute simmer.

Variations

• Use vegetable stock: choose it instead of chicken stock for a less meaty broth.
• Choose canned peas: drain one can and use it in place of the cooked peas.
• Add heat: include a little chilli while cooking the tomatoes and spices.
• Serve over rice: spoon the stew over cooked rice for a more substantial bowl.
• Try crusty bread: serve bread alongside to mop up the thick broth.

Common mistakes to avoid

• Boiling the hocks hard: a rolling boil can make the cooking liquid reduce quickly; keep it at a simmer.
• Shredding too soon: meat that is still firm is harder to pull apart; continue simmering until tender.
• Adding okra early: it can become too soft; wait until the final 10 to 15 minutes.
• Salting before tasting: the hocks and stock may be salty; season the finished stew to taste.
• Discarding all the cooking liquid: reserve 1 cup (240 ml) to bring the smoky hock flavour into the stew.

How to store

Cool leftovers and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or stock if the stew has thickened too much.

Frequently asked questions