Ingredients:

  • 1 lb dried black eyed peas, picked over and rinsed
  • 2 tbsp Kosher salt (for soaking)
  • 6 cups water (for soaking)
  • 2 tbsp neutral oil or bacon drippings
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 lb smoked ham hock or smoked turkey wing
  • 6 cups chicken stock
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • Salt and black pepper to taste

Instructions:

  1. Rinse the dried black eyed peas and remove any debris. Soak in a large bowl with salted water for at least 6 hours or overnight. Alternatively, use the quick-soak method by boiling for 2 minutes and letting sit for 1 hour. Drain and rinse before cooking.
  2. Heat oil or bacon drippings in a large Dutch oven over medium heat. Sauté the onion, celery, and bell pepper for 6–8 minutes until softened. Add minced garlic and cook for 60 seconds until fragrant.
  3. Add the soaked peas, smoked meat, chicken stock, bay leaves, thyme, paprika, and cayenne to the pot. Bring to a gentle boil.
  4. Reduce heat to low, cover partially, and simmer for 60 to 90 minutes. Ensure a gentle simmer to keep the peas intact.
  5. Once peas are tender, remove the smoked meat, shred it from the bone, and return the meat to the pot. For a creamier texture, mash a half-cup of peas against the side of the pot and stir back in. Season with salt and pepper to taste.