Ingredients:

  • 1 lb dried black-eyed peas
  • 1 lb Smoked Ham Hock (or Salt Pork or thick-cut bacon)
  • 6 cups Chicken or Vegetable Broth
  • 1 medium Yellow Onion, diced
  • 2 stalks Celery, diced
  • 1 medium Green Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 2 Bay Leaves
  • 1 tsp Dried Thyme
  • 1 Tbsp Apple Cider Vinegar
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Rinse 1 lb of dried peas thoroughly to remove any grit. For the best texture, soak them in water overnight (8 hours). If using the rapid method: cover them with water, bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse again.
  2. In a large Dutch oven, place your diced bacon or salt pork (or the ham hock). Cook over medium heat until the fat is fully rendered and the meat is golden brown. You want about 1 tablespoon of rich, shimmering fat left in the pot. If using bacon, remove the crispy bits and set them aside.
  3. Add the diced onion, celery, and bell pepper to the rendered fat. Cook for 8–10 minutes until the onions are translucent and the pepper is soft. Add the minced garlic and cook just until you smell its sharp fragrance (about 1 minute).
  4. Add the soaked, drained peas, the broth, water (if needed to cover), bay leaves, thyme, salt, and pepper. If using a ham hock, tuck it deep into the peas.
  5. Bring the liquid to a rolling boil, then immediately turn the heat way down to the lowest simmer possible. Cook partially covered for 1.5 to 2 hours (110 minutes), stirring gently every 30 minutes. The peas are done when they are tender but still hold their shape, and the liquid has visibly reduced and thickened.
  6. Remove the ham hock and bay leaves. Shred the ham hock meat and return it to the pot. Stir in the crucial 1 Tbsp of apple cider vinegar. Adjust the salt and pepper to perfection. Serve this Southern Black Eyed Peas Recipe hot over rice.