Ingredients:

  • 1 lb dried black-eyed peas, sorted and rinsed
  • 6 cups water
  • 1 tbsp salt
  • 1 large smoked ham hock (approximately 225g)
  • 1 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 1 medium bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups low sodium chicken stock
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions:

  1. Brine the beans by soaking dried peas in salted water for at least 6 hours or overnight. Drain and rinse before cooking to ensure a creamy texture.
  2. Heat olive oil in a 6-quart Dutch oven over medium heat. Sauté the onion, bell pepper, and celery until onions are translucent and slightly golden.
  3. Stir in the minced garlic, thyme, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant to bloom the spices.
  4. Add the smoked ham hock to the center of the pot.
  5. Pour in the chicken stock and add the soaked beans and bay leaves. Bring to a rolling boil, then reduce heat to low.
  6. Cover partially and simmer for 60 to 90 minutes until the beans are tender but not mushy.
  7. Use the back of a wooden spoon to mash a small handful of beans against the side of the pot; stir them back in to thicken the broth into a rich gravy.
  8. Remove the ham hock, shred the meat from the bone, and return the meat to the pot. Season with salt and pepper to taste before serving.