Ingredients:

  • 1 lb dried black eyed peas, sorted and rinsed
  • 8 cups Swanson low sodium chicken stock
  • 1 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 large smoked ham hocks
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1/2 tsp Diamond Crystal Kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Place rinsed dried peas in a large pot and cover with 2 inches of water. Bring to a rolling boil for 2 minutes, then remove from heat. Cover and let stand for 60 minutes to quick-soak. Drain and rinse.
  2. In a large Dutch oven, heat oil over medium heat. Sauté onion, bell pepper, and celery until softened (6–8 minutes). Add garlic and cook for 1 minute until you smell that sharp, sweet aroma.
  3. Add the soaked peas, 8 cups chicken stock, smoked ham hocks, paprika, cayenne pepper, and bay leaves to the pot.
  4. Bring to a gentle simmer, then reduce heat to low. Cover partially and cook for 1 hour 15 minutes until the peas are tender and the broth has thickened slightly.
  5. Mash 1/4 cup of the cooked peas against the side of the pot and stir back in to thicken the gravy. Remove ham hocks, shred the meat back into the pot, and discard bones and excess fat.
  6. Season with salt and black pepper to taste before serving.