Ingredients:

  • 1 lb dry black-eyed peas, sorted and rinsed
  • 6 cups water for soaking
  • 1 tbsp sea salt for soaking
  • 2 tbsp vegetable oil or bacon drippings
  • 1 large yellow onion, finely diced (approx. 150g)
  • 2 stalks celery, diced (approx. 100g)
  • 1 green bell pepper, diced (approx. 120g)
  • 4 cloves garlic, minced
  • 1 lb smoked ham hocks
  • 6 cups high-quality chicken stock
  • 1 tsp dried thyme
  • 1/2 tsp crushed red pepper flakes
  • 2 bay leaves
  • 1 tsp black pepper
  • 0.5 tsp salt to taste

Instructions:

  1. Sort through the dry peas to remove debris, then rinse. For a quick soak, boil peas in 6 cups of water for 2 minutes, then let sit for 1 hour. Drain and rinse.
  2. In a large Dutch oven, heat the oil or bacon drippings over medium heat. Sauté the onion, celery, and bell pepper until translucent (8–10 minutes). Add minced garlic and cook for 1 minute.
  3. Add the smoked ham hocks, soaked peas, chicken stock, thyme, red pepper flakes, bay leaves, and black pepper to the pot.
  4. Bring the mixture to a boil, then reduce heat to low. Cover partially and simmer for 1.5 to 2 hours until the peas are tender but still hold their shape.
  5. Remove ham hocks, shred the meat from the bones, and return the meat to the pot. Adjust salt to taste. For a creamier texture, mash a half-cup of peas against the side of the pot and stir back in.