See the Recipe. André Baranowski

For this recipe, given to us by Randy Evans, the executive chef at Brennan’s of Houston, Southern peas are simmered with a ham hock, carrot, celery, and chopped onions to add a sweet and smoky back note. See our favorite Southern peas »

Randy Evans’s Southern Peas Randy Evans’s Southern Peas
This recipe was given to us by Randy Evans, the executive chef at Brennan's of Houston.
Yield: serves 4


  • 1 tbsp. olive oil
  • 1 small onion, finely chopped
  • 1 rib of celery
  • 1 carrot, peeled
  • 2 cups fresh or frozen Southern peas (such as zipper creams, black-eyeds, or butter beans)
  • 2 12 cups chicken stock
  • 1 small smoked ham hock
  • Kosher salt and freshly ground pepper


  1. In a 4-quart saucepan, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until soft and translucent, about 10 minutes.
  2. Cut celery in half and do the same with the carrot; add both to the pan along with the peas, stock, and ham hock. Bring to a boil, lower heat to medium, and simmer, stirring occasionally, until tender and creamy, about 1 hour. (The time depends on the type and size of the peas.)
  3. Remove ham hock, slice meat from bone, and chop; return meat to pan. Season peas with salt and pepper to taste.