Ingredients:

  • 1 lb dried black eyed peas, picked over and rinsed
  • 1 tbsp vegetable oil or bacon drippings
  • 1 large yellow onion, finely diced (approx. 200g)
  • 1 green bell pepper, diced (approx. 150g)
  • 2 stalks celery, diced (approx. 100g)
  • 4 cloves garlic, minced
  • 1 lb smoked ham hock
  • 6 cups high-quality chicken stock
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Rinse the dried black eyed peas and discard any debris. Perform a quick soak by bringing a pot of water to a boil, adding the peas, boiling for 2 minutes, then removing from heat to sit for 1 hour. Drain and rinse.
  2. Heat oil or bacon drippings in a large Dutch oven over medium heat. Sauté the diced onion, bell pepper, and celery for 6–8 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  3. Add the soaked peas, smoked ham hock, thyme, bay leaves, smoked paprika, and chicken stock to the pot. Bring to a boil, then reduce heat to low.
  4. Cover the pot partially and simmer for 60 to 90 minutes until peas are tender and the meat is falling off the bone.
  5. Remove the ham hock, shred the meat, and return it to the pot. Discard bones and bay leaves. Season with salt and pepper to taste. For a creamier texture, mash a small portion of peas against the side of the pot.