Ingredients:

  • 450 g (1 pound) Dried Black Eyed Peas, picked through and rinsed
  • Water (for soaking)
  • 1 large (approx. 400g) Smoked Ham Hock or 175 g (6 oz) Smoked Salt Pork / Thick-cut Bacon, diced
  • 3 tablespoons Neutral Cooking Oil (e.g., canola or vegetable oil), if not using ham hock fat
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 9 Litres (8 cups) Chicken or Vegetable Stock (Low-sodium preferred)
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Smoked Paprika (optional)
  • 1/2 teaspoon Ground Black Pepper
  • 1 large Bay Leaf
  • 1 teaspoon Table Salt (adjust to taste)
  • 1–2 teaspoons Apple Cider Vinegar or Lemon Juice (for finishing)
  • Hot Sauce (e.g., Tabasco or Cholula), for serving

Instructions:

  1. Prepare the Black Eyed Peas: Place the picked-over, rinsed peas in a large bowl, cover with fresh cold water, and allow to soak overnight (8–12 hours). Drain and rinse the soaked peas thoroughly before cooking.
  2. Build the Flavour Base: Heat the Dutch oven over medium heat. Add the ham hock (or diced salt pork/bacon). Render the fat slowly for 5–7 minutes until lightly browned. Remove the ham hock/pork bits and set aside.
  3. Sauté the Aromatics: Add the diced onion, celery, and bell pepper to the rendered fat. Sauté for 8–10 minutes until the vegetables are softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  4. Simmer and Cook: Return the ham hock and the soaked peas to the pot. Pour in the stock, ensuring the peas are covered. Add the dried thyme, smoked paprika, black pepper, and bay leaf. Bring the mixture to a boil, then immediately reduce the heat to a low simmer.
  5. Low and Slow Simmer: Cover the pot partially and simmer for 1 hour to 1 hour 30 minutes. Stir occasionally and check the liquid level; add small amounts of hot water or stock if needed. The peas are done when they are creamy and tender.
  6. Finish and Serve: Remove the ham hock and bay leaf. Shred the meat from the hock bone and return the shredded pork to the pot. Taste the peas, adjust the salt, and stir in the apple cider vinegar or lemon juice to brighten the flavor. Serve hot.