Ingredients:

  • 1 lb dried black-eyed peas
  • 6 cups chicken broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 ham hock
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste
  • fresh parsley, chopped

Instructions:

  1. Inspect and rinse the dried black eyed peas under cold water. Note: Check for small stones or shriveled peas. Soak them overnight in a large bowl of water to speed up the final cook.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and minced garlic, stirring until softened and fragrant (about 3-4 minutes).
  3. Add the black eyed peas, chicken broth, bay leaf, smoked paprika, and ham hock to the pot.
  4. Bring the mixture to a boil, then immediately reduce heat to a simmer. Note: A rolling boil can break the skins of the peas.
  5. Cover and cook for 30-45 minutes until the peas are tender but not falling apart.
  6. Remove the ham hock from the pot.
  7. Shred the meat from the bone using two forks and return the meat to the pot. Note: This distributes the protein evenly.
  8. Discard the bay leaf.
  9. Adjust seasoning with salt and pepper until the flavors pop.
  10. Garnish with chopped fresh parsley and optional hot sauce before serving.