Ingredients:

  • 1 tbsp vegetable oil
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 lb dried black-eyed peas, picked over and rinsed
  • 6 cups chicken stock
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 1 lb smoked ham hock
  • 1/2 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp hot sauce

Instructions:

  1. Heat the vegetable oil in a large Dutch oven over medium heat. Add the onion, celery, and bell pepper. Sauté for 6–8 minutes until vegetables are translucent and onions begin to brown slightly. Add the garlic and smoked paprika, stirring for 60 seconds until fragrant.
  2. Add the rinsed black-eyed peas, smoked ham hock, bay leaves, and thyme to the pot. Pour in the chicken stock. Bring to a boil, then immediately reduce to a low simmer. Cover partially and cook for 1.5 to 2 hours until the peas are tender.
  3. Remove the ham hock from the pot, shred the meat from the bone, and return the meat to the peas. Use a wooden spoon to mash approximately 1/2 cup of the peas against the side of the pot to thicken the broth. Season with salt, pepper, and hot sauce to taste.