Ingredients:

  • 1 lb dried black-eyed peas, sorted and rinsed
  • 2 lbs smoked ham hocks
  • 8 cups low-sodium chicken stock
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 tsp dried thyme
  • 0.5 tsp cayenne pepper
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the dried peas in a large bowl and cover with 2 inches of water. Soak for at least 6 hours or overnight. Drain and rinse thoroughly.
  2. In a 6-quart Dutch oven, heat vegetable oil over medium heat. Add the onion, celery, and bell pepper. Sauté for 8–10 minutes until soft. Add garlic, thyme, smoked paprika, and cayenne, stirring for 1 minute until fragrant.
  3. Add the smoked ham hocks, soaked peas, and chicken stock to the pot. Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer for 5 to 6 hours until meat is falling off the bone and peas are tender.
  4. Remove the ham hocks, shred the meat (discarding bones and excess fat), and return the meat to the pot. Season with salt and pepper to taste before serving.