Ingredients:

  • 1 lb (450g) dried black eyed peas, sorted and rinsed
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium yellow onion (approx. 200g), finely diced
  • 2 stalks celery (approx. 100g), diced
  • 1 green bell pepper (approx. 150g), diced
  • 4 cloves garlic, minced
  • 1 lb (450g) smoked ham hocks
  • 6 cups (1.4L) chicken broth
  • 1 tsp (2g) dried thyme
  • 1/2 tsp (1g) smoked paprika
  • 1/4 tsp (0.5g) cayenne pepper
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions:

  1. Rinse the dried peas under cold water, discarding any stones or shriveled peas. 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 sitting for 1 hour before draining.
  2. In a large Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and bell pepper. Sauté for 6–8 minutes until softened and translucent. Add minced garlic and cook for 60 seconds until fragrant.
  3. Add the soaked and drained peas, smoked ham hocks, thyme, paprika, and bay leaves to the pot. Pour in the chicken broth. Bring to a rolling boil, then reduce heat to low. Cover partially and simmer for 1 to 1.5 hours until peas are fork-tender.
  4. Remove the ham hocks from the pot, shred the meat, and return it to the peas. For a creamier broth, mash approximately 1/2 cup of the peas against the side of the pot and stir back in. Season with salt and pepper to taste.