Ingredients:

  • 1 lb dried black eyed peas, sorted and rinsed
  • 6 cups cold water (for soaking)
  • 1 tsp sea salt
  • 2 tbsp bacon drippings
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 smoked ham hock (approx. 12 oz)
  • 6 cups low sodium chicken stock
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 dried bay leaves
  • 1 tbsp apple cider vinegar
  • 1/4 tsp freshly cracked black pepper
  • 1 lb fresh okra, trimmed and cut into 1/2-inch rounds
  • 14.5 oz canned fire-roasted diced tomatoes

Instructions:

  1. Sort through your 1 lb dried black eyed peas to remove any debris. Place them in a large bowl with 6 cups cold water and 1 tsp sea salt. Let them soak for at least 6 hours or overnight.
  2. In a large Dutch oven over medium heat, melt the bacon drippings. Add the onion, celery, and green bell pepper. Sauté until the vegetables are softened, about 6-8 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant. Add the smoked ham hock, smoked paprika, and cayenne pepper.
  4. Add the drained black eyed peas, chicken stock, and bay leaves. Bring to a boil, then reduce heat to low. Simmer, partially covered, for 1 hours 15 mins until the peas are tender but still holding their shape.
  5. Stir in the fire-roasted tomatoes and the sliced okra. Simmer for an additional 15 minutes until the okra is tender. Remove the bay leaves and the ham hock (shred any meat from the bone and return it to the pot).
  6. Stir in the apple cider vinegar and season with freshly cracked black pepper and extra salt if needed. Serve warm, ideally with cornbread.