Ingredients:

  • 1 lb dried black eyed peas, picked over and rinsed
  • 1 tbsp vegetable oil or bacon drippings
  • 2 large smoked ham hocks (approx. 1 lb)
  • 6 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 large yellow onion, finely diced (200g)
  • 1 green bell pepper, diced (150g)
  • 2 stalks celery, diced (100g)
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Rinse the dried peas thoroughly in cold water. Use the Quick Soak method: place peas in a pot, cover with 2 inches of water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Drain and rinse again.
  2. In a Dutch oven, heat the oil or bacon drippings over medium heat. Add the onion, bell pepper, and celery. Sauté for 6–8 minutes until onions are translucent and golden. Add garlic and cook for 1 minute.
  3. Stir in the drained black eyed peas, smoked ham hocks, bay leaves, thyme, cayenne, and black pepper. Pour in the chicken broth and bring to a gentle boil.
  4. Reduce heat to low, cover partially, and simmer for 1 to 1.5 hours until peas are tender but not mushy. Add more water if the liquid level drops below the peas.
  5. Remove ham hocks from the pot. Shred the meat from the bone, discarding skin and fat, and stir the meat back into the peas. Season with salt to taste.