Ingredients:

  • 1 lb dried black eyed peas, sorted and rinsed
  • 6 cups high-quality chicken stock
  • 1 lb smoked ham hocks
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1 tbsp apple cider vinegar
  • Kosher salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, celery, and green bell pepper. Sauté for approximately 8 minutes until vegetables are translucent and onion edges begin to brown.
  2. Add minced garlic, smoked paprika, thyme, and cayenne pepper. Stir for 60 seconds until fragrant.
  3. Pour in the chicken stock and add the smoked ham hocks. Bring the liquid to a rolling boil, scraping the bottom of the pot to incorporate the fond.
  4. Stir in the rinsed black eyed peas. Reduce heat to low, cover partially, and simmer for 60 to 90 minutes until the beans are butter-tender.
  5. Remove the ham hocks. Shred the meat from the bone, discarding fat and bone, then return the meat to the pot.
  6. Stir in the apple cider vinegar. Taste and adjust seasoning with kosher salt and black pepper before serving.