Ingredients:

  • 1 lb dried black-eyed peas, sorted and rinsed
  • 8 cups filtered water (for soaking)
  • 1 tbsp kosher salt (for brine)
  • 2 tbsp extra virgin olive oil or bacon drippings
  • 1 large yellow onion, finely diced (approx. 200g)
  • 1 green bell pepper, diced (approx. 150g)
  • 2 stalks celery, sliced (approx. 100g)
  • 4 cloves garlic, minced
  • 1.5 lbs smoked pork hocks
  • 6 cups low-sodium chicken stock
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tbsp apple cider vinegar
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly cracked black pepper to taste

Instructions:

  1. Rinse the dried peas and remove any stones. Submerge them in 8 cups of water with 1 tablespoon of kosher salt for at least 8 hours or overnight to brine.
  2. In a large Dutch oven or slow cooker insert over medium heat, add the oil or bacon fat. Sauté the onion, bell pepper, and celery for approximately 8 minutes until translucent. Add minced garlic and cook for 1 additional minute.
  3. Drain and rinse the soaked peas. Add them to the pot with the smoked pork hocks, chicken stock, bay leaves, thyme, paprika, and cayenne.
  4. Bring to a boil, then reduce heat to the lowest setting. Cover and simmer for 1.5 to 2 hours on a stovetop, or cook for 6 hours on LOW in a slow cooker until peas are tender.
  5. Remove the pork hocks and shred the meat from the bones. Discard the bones and fat, then return the shredded meat to the pot.
  6. Stir in the apple cider vinegar and fresh parsley. Season with additional salt and pepper only after tasting.