Ingredients:

  • 1 cup (200 g) dried black-eyed peas, rinsed and picked over
  • 6 cups (1.4 L) water or low-sodium chicken broth
  • 1 smoked ham hock (about 12–16 oz / 340–450 g)
  • 1 medium onion, finely chopped (about 1 cup / 150 g)
  • 3 cloves garlic, minced
  • 1 celery stalk, finely chopped
  • 1 medium carrot, finely chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 tablespoon apple cider vinegar (added at the end for brightness)
  • 1 tablespoon vegetable or olive oil

Instructions:

  1. Rinse the dried black-eyed peas thoroughly and pick out any debris or damaged peas. Optional: Soak peas in water for 2–4 hours or overnight to reduce cooking time.
  2. Heat oil in a large heavy-bottomed pot over medium heat. Add chopped onion, celery, and carrot. Sauté until softened and translucent, about 5–7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
  3. Stir in smoked paprika, crushed red pepper flakes, and bay leaf. Add rinsed black-eyed peas and the smoked ham hock to the pot.
  4. Pour water or broth over the ingredients, enough to cover by about 2 inches. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 to 1 ½ hours, or until peas are tender and creamy. Stir occasionally, adding more water if necessary.
  5. Remove ham hock and shred the meat off the bone, discarding bone and skin. Return meat to the pot. Season with salt, freshly ground black pepper, and apple cider vinegar. Adjust seasoning to taste. Let the peas rest for 5 minutes before serving.