Ingredients:

  • 1 lb (450g) Dried Black Eyed Peas, sorted and rinsed
  • 1.5 lbs (680g) Smoked Ham Hocks
  • 1 tbsp (15ml) Neutral Oil or Bacon Drippings
  • 1 large Yellow Onion, finely diced
  • 1 Green Bell Pepper, diced
  • 2 stalks Celery, sliced
  • 4 cloves Garlic, minced
  • 6 cups (1.4L) Chicken Stock, low sodium
  • 2 Bay Leaves
  • 1 tsp (1g) Dried Thyme
  • 1/2 tsp (1g) Red Pepper Flakes
  • Kosher Salt to taste
  • Cracked Black Pepper to taste

Instructions:

  1. Rinse your dried peas and remove any stones. Perform an overnight soak for 8 hours or a 'Quick Soak' by bringing the peas to a boil for 2 minutes, then removing from heat and letting sit for 1 hour. Drain and rinse.
  2. In a large Dutch oven or stockpot, heat the oil over medium heat. Add the onion, bell pepper, and celery. Sauté for 6-8 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add the smoked ham hocks, soaked peas, chicken stock, bay leaves, thyme, and red pepper flakes to the pot. Bring the mixture to a boil.
  4. Immediately reduce heat to a low simmer and cover partially. Cook for 1.5 to 2 hours, monitoring liquid levels, until the peas are tender and the ham is falling off the bone.
  5. Remove the ham hocks from the pot. Discard the skin and bones, then shred the meat into bite-sized pieces and return it to the pot. Stir vigorously to release starches and thicken the broth. Season with salt and pepper to taste before serving.