Ingredients:

  • 1 lb dried black eyed peas, sorted and rinsed
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 large smoked ham hocks
  • 2 tbsp bacon drippings
  • 6 cups chicken stock
  • 2 dried bay leaves
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper

Instructions:

  1. Place the dried peas in a large bowl with 2 tablespoons of salt and cover with 4 inches of water. Soak for at least 6 hours or overnight. Drain and rinse thoroughly before cooking.
  2. In a 6-quart Dutch oven, heat the bacon drippings over medium heat. Add the diced onion, celery, and bell pepper.
  3. Sauté the vegetables for 6-8 minutes until the edges are golden-brown and the kitchen is aromatic.
  4. Add minced garlic, smoked paprika, cayenne, and black pepper. Stir for 1 minute until fragrant.
  5. Pour in the chicken stock and add the smoked ham hocks and bay leaves. Bring to a boil, then reduce to a simmer.
  6. Add the soaked and rinsed peas. Simmer partially covered for 1 to 1.5 hours until the peas are tender and the broth has thickened into a rich 'pot likker'.
  7. Remove ham hocks, shred any available meat back into the pot, and season with additional salt to taste before serving.