Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced (approx. 200g)
  • 2 stalks celery, diced (approx. 100g)
  • 1 green bell pepper, diced (approx. 150g)
  • 4 cloves garlic, minced
  • 1 lb smoked ham hocks
  • 1 lb dried black eyed peas, sorted and rinsed
  • 6 cups chicken bone broth
  • 2 dried bay leaves
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp apple cider vinegar
  • 2 green onions, sliced

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, celery, and bell pepper. Sauté for 6–8 minutes until softened. Add the minced garlic and cook for 60 seconds until fragrant.
  2. Add the rinsed black eyed peas, smoked ham hocks, smoked paprika, thyme, cayenne, and bay leaves. Pour in the chicken bone broth and scrape the bottom of the pot to release any browned bits.
  3. Bring the mixture to a boil, then reduce heat to low. Cover with a lid slightly ajar and simmer for 60 to 90 minutes until peas are tender and meat pulls away from the bone.
  4. Remove ham hocks, shred the meat (discarding bones and fat), and return meat to the pot. Stir in apple cider vinegar, salt, and black pepper. Mash a small portion of peas against the side of the pot for extra creaminess. Garnish with green onions.