Ingredients:

  • 2 tbsp (28g) Unsalted butter or bacon drippings
  • 1 large (150g) Yellow onion, finely diced
  • 2 stalks (100g) Celery, diced
  • 1 (120g) Green bell pepper, diced
  • 4 cloves Garlic, minced
  • 1 tsp (5g) Smoked paprika
  • 1 lb (450g) Dried black-eyed peas, sorted and rinsed
  • 6 cups (1.4L) High-quality chicken stock
  • 2 Dried bay leaves
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (2g) Freshly cracked black pepper
  • 1/4 tsp (1g) Cayenne pepper
  • 1 lb (450g) Smoked pork hocks

Instructions:

  1. Sort and rinse the dried black-eyed peas. For best results, perform an overnight soak in salted water or a quick-soak by boiling for 2 minutes and resting for 1 hour to ensure even cooking.
  2. In a 6-quart heavy-bottomed Dutch oven, melt the butter or bacon drippings over medium heat. Add diced onion, celery, and bell pepper. Sauté for 6–8 minutes until translucent and aromatic. Add minced garlic and smoked paprika in the final minute to bloom the spices.
  3. Add the rinsed peas, smoked pork hocks, bay leaves, and chicken stock to the pot. Bring to a boil, then reduce heat to a low simmer. Cover partially and cook for 1 to 1.5 hours until peas are tender and the meat is falling off the bone.
  4. To create the signature creamy texture, remove a 1/2 cup ladle of peas and mash them against the side of the pot or in a bowl, then stir back into the liquid. Simmer uncovered for the final 15 minutes until the pot liquor reduces to a thick, gravy-like consistency.