Ingredients:

  • 1 lb dry black-eyed peas, sorted and rinsed
  • 6 cups chicken stock
  • 2 cups water
  • 1 lb smoked ham hocks
  • 4 oz thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tsp liquid smoke
  • 1 tbsp Cajun seasoning
  • 2 dried bay leaves
  • 1 tsp fresh thyme leaves
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Soak the dry black-eyed peas in salted water overnight. Drain and rinse thoroughly before cooking.
  2. In a large Dutch oven over medium heat, cook diced bacon until fat is rendered and bacon is crispy. Add diced onion, celery, and bell pepper to the fat. Sauté for 6–8 minutes until translucent. Add minced garlic and cook for 60 seconds.
  3. Add the soaked peas, smoked ham hocks, chicken stock, water, bay leaves, thyme, and Cajun seasoning to the pot. Bring to a gentle boil.
  4. Reduce heat to low, cover partially, and simmer for 1.5 to 2 hours until peas are tender and the meat is falling off the bone.
  5. Remove ham hocks, shred the meat (discarding bones and excess fat), and return meat to the pot. Remove 1 cup of peas, mash them into a paste, and stir back into the pot to create a creamy texture.