Ingredients:

  • 1 lb dry black-eyed peas, sorted and rinsed
  • 6 cups chicken broth
  • 2 cups water
  • 2 small smoked ham hocks (approx. 1 lb)
  • 4 strips thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 dried bay leaves
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Sort through the dry peas to remove any debris. Soak the peas in a large bowl of salted water for at least 6 hours or overnight. Drain and rinse thoroughly before cooking.
  2. In a large Dutch oven over medium heat, cook diced bacon until fat renders and bacon is crispy. Leave the fat in the pot and add onion, bell pepper, and celery.
  3. Sauté the vegetables for 6–8 minutes until soft. Add minced garlic and cook for an additional minute until fragrant.
  4. Add the soaked peas, smoked ham hocks, chicken broth, water, smoked paprika, and bay leaves. Bring to a boil, then reduce heat to low.
  5. Cover partially and simmer for 1 to 1.5 hours until peas are tender but not mushy.
  6. Remove ham hocks, shred the meat from the bones, and return the meat to the pot. Stir in apple cider vinegar, salt, and pepper. For a creamier texture, mash a small portion of the peas against the side of the pot.