Southern Zipper Peas with Ham

Name: Southern Zipper Peas with Ham
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8
Cuisine: Southern
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 1 rib of celery, chopped; 1 carrot, peeled and chopped; 2 cloves garlic, minced; 2 cups fresh Southern peas (such as zipper creams, black-eyed peas, or butter beans); 2.5 cups low-sodium chicken stock; 1 small smoked ham hock; Kosher salt to taste; Freshly ground black pepper to taste; 2 cups cooked rice; 4 pats unsalted butter

Recipe GLPR5051416e961c4f

Southern

Main Course

85 min

257 cal

Servings: 8

Stovetop

SNAP eligible

A classic Southern comfort dish featuring tender field peas simmered with smoky ham hock, aromatic vegetables, and chicken stock. The peas become creamy and flavorful as they cook low and slow. Served over fluffy rice with a generous pat of butter, this one-pot meal delivers authentic Southern charm and rich, satisfying flavors.

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Ingredients

1 tablespoon olive oil

1 small onion, finely chopped

1 rib of celery, chopped

1 carrot, peeled and chopped

2 cloves garlic, minced

2 cups fresh Southern peas (such as zipper creams, black-eyed peas, or butter beans)

2.5 cups low-sodium chicken stock

1 small smoked ham hock

Kosher salt to taste

Freshly ground black pepper to taste

2 cups cooked rice

4 pats unsalted butter

Directions

Heat the olive oil in a 4-quart saucepan over medium-high heat until shimmering.
Add the chopped onion, celery, and carrot to the hot oil. Cook, stirring occasionally, for about 10 minutes until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the fresh Southern peas, chicken stock, and smoked ham hock. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium and simmer gently, stirring occasionally, for approximately 1 hour until the peas are very tender and the liquid becomes creamy. Skim off any foam that rises to the surface during cooking.
Remove the ham hock from the pan. Carefully slice the meat from the bone and chop it into bite-sized pieces. Return the chopped ham meat to the pan with the peas.
Season the peas to taste with kosher salt and freshly ground black pepper.
To serve, place a portion of cooked rice in each bowl and ladle the Southern peas with broth over the top. Top each serving with 1 pat of unsalted butter and allow it to melt over the rice.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward Southern one-pot that checks nearly every box for a Charlotte weeknight. All ingredients are ordinary finds at Harris Teeter, Food Lion, or Walmart—zipper peas (field peas) are a seasonal staple in NC summers and available year-round frozen, and ham hocks are a reliable sale item at every major chain. The real time commitment is closer to 100 minutes when you account for chopping aromatics and the full simmer, not 85, so set expectations honestly if cooking on a weeknight. Cost per serving lands around $1.80–$2.20 thanks to the ham hock and rice bulk, which is solid for eight people. The dish reheats beautifully and freezes well, making it a genuine meal-prep win for families; the only friction is that it demands a ham hock, which requires a butcher counter visit if your store hasn't pre-packaged them, a minor inconvenience but real.