Ingredients:

  • 1 lb Dried Black Eyed Peas, sorted and rinsed
  • 2 tbsp Sea Salt
  • 4 quarts Water
  • 2 large Smoked Ham Hocks
  • 1 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 stalks Celery, diced
  • 1 Green Bell Pepper, diced
  • 6 cups Chicken Stock, low sodium
  • 2 Dried Bay Leaves
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Black Pepper
  • 1 tbsp Apple Cider Vinegar

Instructions:

  1. Place the rinsed beans in a large bowl with 4 quarts of water and 2 tablespoons of salt. Let them sit for at least 8 hours or overnight. Drain and rinse thoroughly before cooking.
  2. Heat oil in the Dutch oven over medium heat. Sauté the onion, celery, and bell pepper until the onion is translucent and the edges are slightly golden (about 8 minutes). Add the garlic and cook for 1 minute until fragrant.
  3. Add the smoked ham hocks, bay leaves, paprika, cayenne, and black pepper to the pot. Pour in the chicken stock. Bring the mixture to a rolling boil, then reduce the heat to low.