Ingredients:

  • 1 lb dried black-eyed peas, soaked overnight and drained
  • 1.5 cups long-grain white rice
  • 4 cups low-sodium chicken bone broth
  • 1 large smoked ham hock (approx. 12 oz)
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • Fine sea salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Place a large Dutch oven over medium heat. Add the smoked ham hock and sear the exterior to activate the smoked phenols and begin rendering any available fat.
  2. Add the diced onion, green bell pepper, and celery to the pot. Sauté for 6-8 minutes until the onions are translucent and the vegetables have softened.
  3. Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for 60 seconds until highly fragrant.
  4. Add the soaked and drained black-eyed peas, bay leaves, and chicken bone broth. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes until peas are tender but not bursting.
  5. In a separate step or within the pot (depending on liquid levels), add the rinsed rice. Ensure the liquid-to-rice ratio is maintained for fluffy grains. Simmer until rice is cooked through and liquid is absorbed into a silky pot liquor.
  6. Remove the ham hock, shred any meat from the bone, and return the meat to the pot. Discard bay leaves and serve hot.