Ingredients:

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

Instructions:

  1. Rinse the dried peas and remove any debris. For a quick soak, place peas in a pot of water, bring to a boil for 2 minutes, then remove from heat and let soak for 1 hour. Drain and rinse.
  2. Heat oil in a large Dutch oven over medium heat. Sauté the onion, celery, and bell pepper for 6–8 minutes until softened. Add minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the soaked peas, smoked ham hock, smoked paprika, cayenne, and bay leaves. Pour in the chicken stock and water.
  4. Bring to a rolling boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes to 1 hour 30 minutes until peas are tender and liquid is slightly thickened.
  5. Remove the ham hock, shred the meat from the bone, and return the meat to the pot. Stir in apple cider vinegar. Season with salt and pepper to taste before serving.