Ingredients:

  • 1 lb dried black eyed peas, picked through and rinsed
  • 6 cups high-quality chicken stock
  • 1 tbsp apple cider vinegar
  • 1 lb smoked ham hock
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tbsp neutral oil or bacon drippings
  • 2 dried bay leaves
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Rinse the peas thoroughly. For best texture, cover with water, bring to a boil for 2 minutes, let sit for 1 hour (Quick Soak), then drain.
  2. In a large Dutch oven, heat oil or bacon drippings over medium heat. Sauté onion, celery, and bell pepper until translucent and onion edges turn golden (approx. 8 minutes). Stir in garlic until fragrant.
  3. Add the smoked ham hock, drained peas, chicken stock, bay leaves, smoked paprika, thyme, and cayenne. Bring to a gentle boil, then reduce heat to low.
  4. Cover and simmer until peas are tender and meat is falling off the bone, typically 60 to 90 minutes. Maintain a lazy simmer to prevent peas from bursting.
  5. Remove the ham hock, shred the meat, and return it to the pot. Stir in the apple cider vinegar. Optionally mash a small portion of peas against the side of the pot for a creamier texture.