Ingredients:

  • 1 lb dried black eyed peas, picked through and rinsed
  • 8 cups water or low-sodium chicken broth
  • 2 large smoked ham hocks (approx. 1 lb)
  • 1 large yellow onion, finely diced (approx. 200g)
  • 3 cloves garlic, minced
  • 2 stalks celery, diced (approx. 100g)
  • 1 tbsp neutral oil or bacon drippings
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 2 bay leaves
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 1 tbsp apple cider vinegar

Instructions:

  1. In a large Dutch oven over medium heat, add the oil or bacon drippings. Sauté the diced onions and celery until they are translucent and just beginning to turn golden, about 5–7 minutes. Add the minced garlic and cook for 60 seconds until fragrant.
  2. Add the smoked ham hocks, dried black eyed peas, bay leaves, smoked paprika, cayenne, and black pepper to the pot. Pour in the water or chicken broth. Bring the mixture to a gentle boil.
  3. Immediately reduce the heat to low. Partially cover the pot to allow some steam to escape. Simmer for 1.5 to 2 hours until the peas are tender but still hold their shape.
  4. Halfway through the cooking time, remove the ham hocks from the pot. Shred the meat off the bones, discard the bones and excess fat, and return the meat to the pot.
  5. Once the peas are tender, stir in the apple cider vinegar. Taste the pot liquor and add salt if necessary. For a creamier texture, mash a small spoonful of peas against the side of the pot and stir them back in.