Ingredients:

  • 1 lb dry black eyed peas, picked over and rinsed
  • 6 cups water (for soaking)
  • 1 tbsp kosher salt
  • 2 tbsp bacon drippings
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 500g smoked ham hocks
  • 6 cups high-quality chicken stock
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions:

  1. Soak the peas: For the quick method, bring the peas and 6 cups of water to a boil for 2 minutes. Remove from heat and let sit for 1 hour. Drain and rinse thoroughly.
  2. Sauté aromatics: In a large Dutch oven, heat bacon drippings over medium heat. Add onion, celery, and bell pepper. Sauté for 6-8 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
  3. Simmer: Add the soaked peas, smoked ham hocks, chicken stock, paprika, thyme, cayenne, and bay leaves. Bring to a boil, then reduce heat to low. Cover partially and simmer for 60 to 90 minutes until peas are tender.
  4. Finish and Cream: Remove the ham hocks, shred the meat from the bone, and return meat to the pot. Mash 1/2 cup of peas against the side of the pot and stir to create a creamy texture. Season with salt and pepper to taste.