Ingredients:

  • 1 pound Dried Black-Eyed Peas, Rinsed and soaked (optional)
  • 6 ounces Smoked Ham Hock (or Salt Pork/Bacon)
  • 2 tablespoons Neutral Oil or Bacon Fat
  • 1 medium Yellow Onion, finely diced
  • 2 Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 6 cups Low Sodium Chicken or Vegetable Stock
  • 2 large Bay Leaves
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Red Pepper Flakes (optional)
  • Coarse Sea Salt & Black Pepper, To taste
  • 1 teaspoon Apple Cider Vinegar (or Sherry Vinegar)

Instructions:

  1. Rinse & Soak (Optional but recommended): Place peas in a large bowl, cover with cold water by 2 inches. Soak 2 hours or overnight. Drain thoroughly before cooking.
  2. Render the Meat: Heat oil/bacon fat in the Dutch oven over medium heat. If using bacon or salt pork, render until crisp; remove the meat bits and reserve, leaving the fat. If using a ham hock, simply place it in the pot to warm through.
  3. Sauté the Aromatics: Add diced onion and celery to the fat. Sauté for 6-8 minutes, or until the vegetables are softened and translucent (not browned).
  4. Add Garlic: Stir in the minced garlic and red pepper flakes (if using). Cook for 1 minute until fragrant.
  5. Build the Broth: Add the drained black-eyed peas, stock, ham hock (if used), bay leaves, and dried thyme to the pot.
  6. Bring to a Boil: Increase heat and bring the mixture to a rapid boil.
  7. Reduce and Simmer: Immediately reduce the heat to the lowest setting, cover the pot loosely (leaving a small gap for steam), and maintain a gentle simmer.
  8. Cook for Doneness: Cook for 60–75 minutes, or until the peas are tender and easily mashed with a spoon. Check liquid levels periodically. Do not stir vigorously during the final 30 minutes.
  9. Remove Aromatics: Turn off the heat. Carefully remove the bay leaves and the ham hock/pork, discarding the bay leaves. Shred the meat from the hock and return the meat to the pot (discarding the skin and bone).
  10. Final Seasoning: Taste the broth. Add salt and pepper incrementally until the flavour is punchy and deep.
  11. The Chef’s Secret Weapon (Acid): Stir in the 1 teaspoon of apple cider vinegar. This brightens and balances the smokiness wonderfully.
  12. Rest: Allow the peas to rest off the heat, covered, for 10 minutes before serving. This allows the broth to thicken slightly into a creamy consistency.