Ingredients:

  • 1 lb dried black eyed peas, picked and rinsed
  • 1.5 lbs smoked ham hocks
  • 7 cups low-sodium chicken stock
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tbsp apple cider vinegar
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Rinse the dried peas and remove any debris. Soak the peas in a large bowl of salted water for at least 6 hours or overnight. Alternatively, perform a quick soak by boiling for 2 minutes and resting for 1 hour before draining.
  2. Heat vegetable oil in a large Dutch oven over medium heat. Add diced onion, bell pepper, and celery. Sauté for 5-7 minutes until translucent, then add minced garlic and cook for 60 seconds.
  3. Add the drained black eyed peas, smoked ham hocks, bay leaves, thyme, smoked paprika, and cayenne pepper to the pot.
  4. Pour in the chicken stock until the peas are covered by at least 2 inches. Bring to a boil, then reduce heat to low. Partially cover and simmer for 60-90 minutes until peas are tender.
  5. Remove ham hocks from the pot. Shred the meat from the bones, discard bones and excess fat, and return the meat to the peas.
  6. Stir in apple cider vinegar. For a creamier texture, mash a small portion of the peas against the side of the pot with a wooden spoon. Season with salt and pepper to taste before serving.