Ingredients:

  • 1 lb Dried Black Eyed Peas (requires 8 hour soak)
  • 1 Tbsp Olive Oil or Bacon Grease
  • 1 medium Yellow Onion, diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1.5 lb Smoked Ham Hocks or Smoked Turkey Legs
  • 6 cups Chicken or Vegetable Broth (low-sodium preferred)
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper (optional)
  • 1 Tbsp Apple Cider Vinegar
  • Salt and Black Pepper, to taste

Instructions:

  1. Rinse the dried black eyed peas thoroughly. Place them in a large bowl, cover with several inches of fresh water, and allow them to soak for a mandatory 8 hours or overnight. Drain and rinse before proceeding.
  2. In a large Dutch oven or heavy pot, place the Smoked Ham Hocks and render over medium-low heat until fat is released. If using a lean substitute (like turkey legs), start by adding the 1 Tbsp of Olive Oil or Bacon Grease. Add the diced yellow onion and celery; sauté gently in the fat until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the soaked and drained black eyed peas, chicken broth, dried thyme, smoked paprika, and cayenne pepper (if using). Bring the mixture to a boil, then reduce heat immediately to a low, gentle simmer. Partially cover the pot.
  4. Simmer for 1 hour 50 minutes (110 minutes), stirring occasionally, until the peas are tender, creamy, and the broth has thickened into a rich 'pot liquor.' Remove the ham hocks, shred the edible meat from the bone, and return the meat to the pot.
  5. Stir in the Apple Cider Vinegar. Taste and adjust seasoning with salt and pepper, adding salt conservatively since ham hocks and broth contribute significant sodium.