Ingredients:

  • 1 pound Dried Black Eyed Peas (rinsed and sorted)
  • 5 pounds Smoked Ham Hocks or Smoked Turkey Legs
  • 6 cups Chicken Broth (low sodium)
  • 1 medium Yellow Onion (finely diced)
  • 2 Celery stalks (finely diced)
  • 1/2 Green Bell Pepper (finely diced, optional)
  • 3 Garlic cloves (minced)
  • 2 Tablespoons Olive Oil or Bacon Grease
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves
  • 1/2 teaspoon Red Pepper Flakes
  • 1 teaspoon Black Pepper (freshly ground)
  • To taste Salt (Kosher)
  • 1 teaspoon Apple Cider Vinegar

Instructions:

  1. In a large Dutch oven, heat the olive oil or bacon grease over medium heat. Sear the ham hocks on all sides until lightly browned (about 3-4 minutes). Remove the meat and set aside, reserving the rendered fat in the pot.
  2. Reduce heat to medium-low. Add the diced onion, celery, and bell pepper (if using) to the pot. Sauté for 8–10 minutes until the vegetables are softened and translucent. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
  3. Return the ham hocks to the pot. Add the rinsed black eyed peas, chicken broth, dried thyme, and bay leaves. Ensure the liquid covers the peas by at least 2 inches. Bring the mixture to a rolling boil over high heat.
  4. Once boiling, reduce the heat immediately to the lowest setting for a gentle simmer. Cover the pot partially and simmer for 1 hour 45 minutes to 2 hours. Stir occasionally to prevent sticking. The peas are done when fully tender and the liquid is creamy.
  5. Remove the ham hocks and bay leaves. Shred the edible meat from the bones and discard the bones/skin. Return the shredded meat to the pot.
  6. Taste the peas and adjust seasoning with salt and pepper as needed. If the consistency is too thin, mash about 1/4 cup of the peas against the side of the pot to naturally thicken the liquid. Stir in the apple cider vinegar right before serving for brightness.