Ingredients:

  • 1 tbsp vegetable oil
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 lb smoked ham hocks
  • 1 lb dried black eyed peas, picked over and rinsed
  • 6 cups low sodium chicken stock
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp liquid smoke
  • 0.5 tsp cayenne pepper
  • 1 tbsp apple cider vinegar
  • 0.5 tsp kosher salt, or to taste
  • 0.25 tsp black pepper

Instructions:

  1. Quick soak the peas: Place rinsed peas in a large pot of water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Drain and rinse.
  2. In a large Dutch oven over medium heat, add oil and sear the ham hocks until browned. Add onion, celery, and bell pepper; sauté for 5–7 minutes until softened. Stir in minced garlic for the final 60 seconds.
  3. Add the soaked peas, chicken stock, bay leaves, thyme, and cayenne pepper. Bring to a gentle boil, then reduce heat to low.
  4. Cover partially and simmer for 1.5 to 2 hours until peas are tender but not mushy and the liquid has thickened into a silky broth.
  5. Remove ham hocks. Shred the meat from the bones, discard fat and skin, and return the meat to the pot.
  6. Stir in apple cider vinegar and liquid smoke. Taste and adjust seasoning with salt and pepper before serving.