Ingredients:

  • 1 lb Dried Black Eyed Peas
  • 1 large Ham Hock (or smoked turkey leg)
  • 1 Tbsp Olive Oil or rendered Bacon Fat
  • 1 medium Yellow Onion, diced
  • 2 Celery Stalks, diced
  • 1 medium Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 8 cups Chicken or Vegetable Stock (Low Sodium)
  • 1 large Bay Leaf
  • 1 tsp Dried Thyme
  • 1 tsp Hot Sauce (Vinegar-based, or to taste)
  • Kosher Salt, to taste
  • Fresh Black Pepper, to taste

Instructions:

  1. Place the dried black eyed peas in a colander and rinse thoroughly under cold water, removing any debris or broken pieces. (Optional: Quick-soak the peas in boiling water for 1 hour to reduce cook time.)
  2. Heat the oil/fat in a large Dutch oven or stockpot over medium heat. If using bacon or salt pork, render the fat until crisp; remove the meat and reserve 1 Tbsp of fat. If using a ham hock, brown it lightly on all sides (3-4 minutes).
  3. Add the diced onion, celery, and bell pepper to the pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
  4. Add the minced garlic and dried thyme. Cook for 60 seconds until fragrant, ensuring the garlic does not burn.
  5. Add the rinsed peas, the ham hock (if applicable), bay leaf, and stock to the pot. Bring the liquid to a rolling boil, then immediately reduce the heat to low for a gentle, steady simmer.
  6. Cover the pot partially and simmer for 1 hour 30 minutes to 1 hour 45 minutes, or until the peas are tender. Stir every 30 minutes, adding small amounts of hot water or stock if needed.
  7. Remove the ham hock and bay leaf. Shred any usable meat from the hock and return it to the pot. Stir in the hot sauce, salt, and pepper. To thicken, mash about 1/4 cup of the peas against the side of the pot and stir.
  8. Allow the peas to rest off the heat for 10-15 minutes before serving; this allows the flavors to fully meld and the broth to thicken further.