Ingredients:

  • 1 lb dry black-eyed peas, sorted and rinsed
  • 6 cups chicken stock
  • 2 large smoked ham hocks
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Sort and rinse the dry black-eyed peas. For best results, soak the peas in water for 6–8 hours or overnight to improve digestibility and ensure even cooking.
  2. In a large Dutch oven over medium heat, sauté the diced onion, green bell pepper, and celery until the onions are translucent and peppers are softened, approximately 6-8 minutes.
  3. Add the minced garlic to the vegetable mixture and cook for 1 minute until fragrant.
  4. Add the smoked ham hocks, rinsed peas, chicken stock, smoked paprika, thyme, cayenne pepper, and bay leaves to the pot. Bring to a gentle boil.
  5. Reduce heat to a low simmer and cover partially. Braise for 60 to 90 minutes until the peas are tender to the bite but still hold their shape.
  6. Remove the ham hocks from the pot. Shred the meat from the bones, discard the bones and excess fat, and stir the meat back into the peas.
  7. Stir in the apple cider vinegar. Taste the broth and adjust seasoning with salt and black pepper as needed.