Ingredients:

  • 1 lb dried black-eyed peas, sorted and rinsed
  • 2 medium smoked ham hocks, bone-in
  • 4 strips thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, smashed and minced
  • 6 cups low-sodium chicken stock
  • 1 tsp liquid smoke
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • Salt to taste

Instructions:

  1. Prep the beans. Sort through 450g (1 lb) of dried black eyed peas, removing any stones or damaged beans. Rinse them thoroughly in cold water.
  2. Render the fat. Place diced bacon in a large Dutch oven over medium heat. Cook until the fat has melted and the bacon is crisp and golden.
  3. Sauté aromatics. Add the diced yellow onion to the bacon fat. Cook for about 5 minutes until the onion is translucent and fragrant.
  4. Add garlic. Stir in the 3 smashed and minced garlic cloves. Cook for only 60 seconds until you smell that sharp, sweet aroma. Note: Don't let the garlic brown or it will turn bitter.
  5. Build the base. Pour in 1.4L (6 cups) chicken stock, 5ml (1 tsp) liquid smoke, 5ml (1 tsp) thyme, and the red and black peppers.
  6. Introduce the hocks. Submerge the 2 ham hocks into the liquid. Bring the pot to a boil, then immediately reduce to a low simmer.
  7. Add the peas. Stir in the rinsed black eyed peas. Ensure they are fully covered by at least an inch of liquid.
  8. Simmer slowly. Cover the pot and simmer for 1 hour 15 mins until the peas are tender but still holding their shape.
  9. Shred the meat. Remove the ham hocks. Pull the tender meat off the bones, chop it up, and stir it back into the pot.
  10. Final Seasoning. Taste the broth. Add salt only now, as the ham hocks and bacon provide a lot of natural saltiness.