Ingredients:

  • 1 lb Dried black eyed peas, sorted and rinsed
  • 1 large Smoked ham hock (approx. 12 oz)
  • 6 cups Low-sodium chicken broth
  • 2 Bay leaves
  • 1 tbsp Neutral oil
  • 1 large Yellow onion, finely diced
  • 2 stalks Celery, diced
  • 1 Green bell pepper, diced
  • 4 cloves Garlic, minced
  • 1 tsp Smoked paprika
  • 1/2 tsp Dried thyme
  • 1/4 tsp Cayenne pepper
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Sort through the dried peas to remove any debris. Soak the peas in salted water for at least 6 hours or overnight. Alternatively, use the quick soak method by boiling for 2 minutes and letting sit covered for 1 hour.
  2. Heat oil in a large Dutch oven over medium heat. Sauté the onion, celery, and bell pepper until softened (6–8 minutes). Stir in the minced garlic and spices, cooking for 1 minute until fragrant.
  3. Add the soaked and drained peas, smoked ham hock, bay leaves, and chicken broth to the pot. Bring to a gentle boil, then reduce heat to low.
  4. Simmer uncovered for 60–90 minutes, stirring occasionally, until the peas are tender but intact.
  5. Remove the ham hock, shred the meat from the bone, and return the meat to the pot. Discard the bone and fat.
  6. For a creamier texture, mash a small portion (1/2 cup) of the peas against the side of the pot and stir back in. Season with salt and pepper to taste before serving.