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 dried black eyed peas, picked over and rinsed
  • 6 cups chicken stock
  • 2 cups water
  • 1 lb smoked ham hock
  • 2 dried bay leaves
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Rinse the dried peas thoroughly, removing any small stones or debris. In a large Dutch oven, heat the oil over medium heat. Add the onion, celery, and bell pepper. Sauté for 6–8 minutes until the vegetables are softened and the onions are translucent. Stir in the garlic and cook for 1 minute until fragrant.
  2. Add the smoked ham hock, bay leaves, smoked paprika, and cayenne to the pot. Pour in the chicken stock and water. Increase the heat to medium-high and bring the liquid to a rolling boil.
  3. Add the rinsed black eyed peas to the pot. Reduce the heat to low, cover partially with a lid, and maintain a gentle simmer. Cook for 1 hour to 1 hour 30 minutes until the peas are tender and the liquid has thickened.
  4. Remove the ham hock from the pot. Shred the meat from the bone, discarding the fat and bone, and return the meat to the peas. Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.