Ingredients:
- 1 pound dried Black Eyed Peas
- 1 large smoked Ham Hock (or Turkey Wing)
- 2 tablespoons rendered Bacon Fat or Olive Oil
- 1 medium Yellow Onion, diced
- 2 stalks Celery, diced
- 1 medium Carrot, peeled and diced (optional)
- 4 cloves Garlic, minced
- 6 cups Low Sodium Chicken or Vegetable Stock
- 2 cups Water (as needed)
- 2 large Bay Leaves
- 1 teaspoon Dried Thyme
- 1 tablespoon Kosher Salt (or to taste)
- Freshly ground Black Pepper (to taste)
- 1 teaspoon Apple Cider Vinegar or White Wine Vinegar
- 2 tablespoons Fresh Parsley, chopped (garnish)
Instructions:
- Inspect black eyed peas for debris. Rinse thoroughly under cold water. Optional: Soak peas in cold water overnight, then drain and rinse before use.
- In a large stockpot or Dutch oven, brown the Ham Hock for 5–7 minutes to develop a deep crust. Remove the hock and set aside, leaving the rendered fat in the pot.
- Reduce heat to medium. Add the diced onion, celery, and carrots (if using) to the pot. Sauté for 8–10 minutes until the onions are translucent. Add the minced garlic and thyme, stirring for 1 minute until fragrant.
- Return the ham hock to the pot. Add the rinsed black eyed peas, chicken stock, bay leaves, and 1 teaspoon of salt. Bring the mixture to a rapid boil, then immediately reduce the heat to the lowest possible simmer.
- Cover the pot partially and simmer for 1 hour 45 minutes to 2 hours 15 minutes, until the peas are tender and the broth has thickened. Add water if the liquid level drops too low before the peas are tender.
- Once the peas are tender, remove the ham hock and bay leaves. Shred the meat from the hock, discarding skin and bone, and return the shredded meat to the pot.
- Stir in the apple cider vinegar. Taste the broth and adjust salt and pepper as necessary. If the broth is too thin, mash 1/4 cup of the peas against the side of the pot to naturally thicken the liquid.
- Ladle into bowls and garnish generously with fresh parsley. Serve immediately, traditionally with cornbread.