Ingredients:

  • 1 lb dried black eyed peas, picked over and rinsed
  • 6 cups chicken bone broth
  • 1 tbsp kosher salt
  • 1 tbsp bacon drippings
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 lb smoked ham hock
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 tbsp apple cider vinegar
  • black pepper to taste

Instructions:

  1. Place rinsed dried peas in a large pot and cover with 2 inches of water and 1 tablespoon of salt. Bring to a boil for 2 minutes, then remove from heat. Let sit for 1 hour, then drain and rinse.
  2. In a large Dutch oven over medium heat, add the bacon drippings. Sauté the onion, bell pepper, and celery for 6–8 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
  3. Add the soaked peas, smoked ham hock, bay leaves, thyme, cayenne, and chicken broth. Bring to a boil, then reduce to a low simmer. Cover partially and cook for 1.5 to 2 hours until peas are tender.
  4. Remove the ham hock, shred the meat back into the pot, and discard bones/fat. Stir in apple cider vinegar and season with black pepper to taste.