Ingredients:

  • 1 lb dried black eyed peas, sorted and rinsed
  • 1 large smoked ham hock
  • 4 slices thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 6 cups chicken stock
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 2 bay leaves
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Sort through the dried peas to remove any debris. Place in a large bowl, cover with 2 inches of water and 1 tablespoon of salt. Soak for at least 6 hours or overnight. Drain and rinse thoroughly.
  2. In a large Dutch oven over medium heat, cook diced bacon until crisp. Add the onion, celery, and bell pepper to the rendered fat. Sauté until softened (6–8 minutes). Stir in garlic and cook for 1 minute.
  3. Add the soaked peas, smoked ham hock, chicken stock, smoked paprika, thyme, cayenne, and bay leaves. Bring to a boil, then reduce heat to low.
  4. Cover and simmer gently for 1 to 1.5 hours until peas are tender but not mushy and broth has thickened.
  5. Remove the ham hock, shred the meat from the bone, and return meat to the pot. Season with salt and black pepper to taste. For a creamier texture, mash a small spoonful of peas against the side of the pot and stir back in.