Ingredients:

  • 1 lb dried black eyed peas, picked through and rinsed
  • 6 cups chicken stock
  • 2 cups water
  • 0.5 lb smoked pork shoulder, diced
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 dried bay leaves
  • 1 tbsp apple cider vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Preparation and Brining: Place the dried beans in a large bowl and cover with 2 inches of water and 1 tablespoon of salt. Soak for at least 6 hours or overnight. Drain and rinse before use.
  2. Sautéing the Aromatics: In a Dutch oven, sauté the diced onion, bell pepper, and celery over medium heat until softened and the onions are translucent. Add the garlic and cook for 1 minute until fragrant.
  3. The Slow Simmer: Add the soaked beans, the smoked meat, thyme, paprika, cayenne, and bay leaves to the pot. Pour in the stock and water. Bring to a boil, then reduce heat to low. Cover partially and simmer for 60 to 90 minutes until beans are creamy and tender.
  4. Finishing and Seasoning: Remove any large bones if using a ham hock; shred meat and return to pot. Stir in the apple cider vinegar. Taste and adjust salt and pepper. Mash a small handful of beans against the side of the pot to thicken the broth.