Ingredients:

  • 1 lb dry black-eyed peas, sorted and rinsed
  • 2 tbsp vegetable oil or bacon drippings
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 small green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 lb smoked ham hocks (approx. 2 hocks)
  • 6 cups chicken stock
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp kosher salt (plus more to taste)

Instructions:

  1. Place sorted peas in a large pot and cover with 8 cups of water and salt. Bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse.
  2. In a Dutch oven, heat vegetable oil or bacon drippings over medium heat. Add diced onion, celery, and bell pepper. Sauté for 6–8 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  3. Add the drained peas, smoked ham hocks, thyme, paprika, cayenne, and bay leaves to the pot. Pour in the chicken stock.
  4. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 1.5 to 2 hours until peas are tender.
  5. Remove ham hocks from the pot. Shred the meat from the bone, discarding fat and bone. Return the meat to the peas, stir, and season with additional salt and pepper to taste.