Ingredients:

  • 1 pound (450 g) Dried Blackeyed Peas, picked over and thoroughly rinsed
  • 6 cups (1.4 Litres) Low-Sodium Chicken or Vegetable Stock
  • 2 cups (475 ml) Water, plus more as needed
  • 4 ounces (115 g) Smoked Bacon or Salt Pork, diced
  • 1 Smoked Ham Hock or Turkey Wing (approx. 1 pound / 450 g)
  • 1 large Yellow Onion (approx. 200 g), finely diced
  • 2 medium Celery Stalks (approx. 100 g), finely diced
  • 1 medium Green Bell Pepper (approx. 150 g), finely diced
  • 4 cloves Garlic, minced
  • 1 tablespoon Kosher Salt, or to taste
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Dried Thyme
  • 2 large Dried Bay Leaves
  • 1/2 teaspoon Cayenne Pepper, optional
  • 1 tablespoon Apple Cider Vinegar
  • Hot Sauce (e.g., Tabasco or Cholula), To taste

Instructions:

  1. Rinse the blackeyed peas thoroughly until the water runs clear. Optional: For quicker cooking, perform a quick soak by boiling the peas in water for 2 minutes, covering, standing for 1 hour, then draining and rinsing.
  2. Place the diced bacon or salt pork in a heavy-bottomed Dutch oven over medium heat. Cook, stirring occasionally, until the fat is fully rendered and the pieces are crispy. Use a slotted spoon to remove the crispy pork bits (reserve for garnish), leaving the rendered fat in the pot.
  3. Add the diced onion, celery, and bell pepper (the 'Holy Trinity') to the rendered fat. Sauté over medium heat for 8–10 minutes until the vegetables are very soft and translucent.
  4. Stir in the minced garlic, dried thyme, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  5. Add the rinsed blackeyed peas, the smoked ham hock, bay leaves, stock, and water to the pot. Stir well. Add 1/2 tablespoon of the Kosher salt and the black pepper.
  6. Bring the mixture up to a rolling boil over high heat. Immediately reduce the heat to low, cover the pot partially, and maintain a gentle simmer for 1 hour 45 minutes to 2 hours, or until the peas are tender but not mushy. Check halfway through and add extra liquid if the pot appears dry.
  7. Once the peas are tender, remove the ham hock and bay leaves. Shred the usable meat from the hock, discarding the bone and skin, and return the meat to the pot.
  8. Finish the dish by stirring in the apple cider vinegar and the remaining salt and hot sauce, adjusting seasoning to taste. If the pot liquor is too thin, mash a small amount of the peas against the side of the pot to naturally thicken the broth.