Ingredients:

  • 1 lb dried black eyed peas, picked through and rinsed
  • 6 cups water (for soaking phase)
  • 1 tbsp kosher salt
  • 2 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 or smoked turkey wing
  • 6 cups high-quality chicken broth
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tbsp apple cider vinegar
  • Salt and black pepper to taste

Instructions:

  1. Place rinsed peas in a large pot with 6 cups of water and 1 tbsp salt. Bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse.
  2. In a large Dutch oven, heat the oil over medium heat. Add the onion, bell pepper, and celery. Sauté for 6–8 minutes until vegetables are soft and onions are translucent. Stir in the garlic and cook for 1 minute.
  3. Add the smoked ham hock, dried thyme, smoked paprika, and bay leaves. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits (fond). Bring to a gentle simmer.
  4. Add the soaked and rinsed peas to the pot. Reduce heat to low, cover partially, and simmer for 60 to 90 minutes until peas are tender but not mushy.
  5. Remove the ham hock, shred any available meat from the bone, and return the meat to the pot. Stir in the apple cider vinegar. Adjust seasoning with salt and pepper to taste.