Ingredients:

  • 1 pound (450g) dried black eyed peas, rinsed well
  • 8 cups (1.9 liters) water or chicken broth (low sodium preferred)
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1/2 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 6 slices bacon, chopped
  • 1 ham hock (about 1 pound/450g) or 1 cup diced cooked ham
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, for a kick)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons apple cider vinegar
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook bacon in the Dutch oven until crispy. Remove bacon and set aside, leaving bacon grease in the pot. Add onion, celery, and bell pepper to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Add black eyed peas, water/broth, ham hock (or ham), smoked paprika, thyme, cayenne pepper (if using), and bay leaf to the pot.
  3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes to 2 hours, or until the peas are tender and creamy. Stir occasionally to prevent sticking.
  4. Remove the ham hock (if using). Shred the meat from the ham hock and return it to the pot. Season with salt and pepper to taste. Stir in the apple cider vinegar.
  5. Garnish with crispy bacon and fresh parsley before serving.