Ingredients:

  • 1 pound (454g) dried black eyed peas, rinsed
  • 8 cups (1.9L) cold water
  • 1 tablespoon (15ml) kosher salt
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, chopped (approx. 200g)
  • 2 stalks celery, chopped (approx. 100g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 smoked ham hock (approx. 300-400g)
  • 6 cups (1.4L) chicken broth (low sodium preferred)
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) smoked paprika
  • ½ teaspoon (2.5ml) red pepper flakes (optional, for a kick)
  • Salt and freshly ground black pepper to taste
  • ½ cup (120ml) heavy cream
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Place the black eyed peas in a large bowl, cover with cold water and salt. Soak overnight (or for at least 8 hours). Drain and rinse thoroughly.
  2. Heat olive oil in the Dutch oven over medium heat. Add onion, celery, and bell pepper. Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Add the ham hock to the pot, then pour in the chicken broth. Bring to a simmer.
  4. Add the drained black eyed peas, thyme, smoked paprika, and red pepper flakes (if using). Season with salt and pepper. Bring back to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the black eyed peas are tender and creamy. Stir occasionally, adding more broth if needed to maintain desired consistency.
  5. Once peas are tender, remove the ham hock from the pot. Let cool slightly, then shred the meat, discarding any skin or bones. Return the shredded ham to the pot.
  6. Stir in the heavy cream and heat through. Taste and adjust seasoning as needed.
  7. Garnish with fresh parsley and serve hot.