Ingredients:

  • 1 lb dried black eyed peas, picked through and rinsed
  • 1 tbsp neutral oil or bacon grease
  • 1 lb smoked ham hocks
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken stock
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 tsp Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp apple cider vinegar

Instructions:

  1. Sort through the dried black eyed peas to remove any debris. Place in a large bowl, cover with 4 inches of water, and soak for at least 6 hours or overnight. Drain before using.
  2. In a large Dutch oven over medium heat, add oil or bacon grease. Add the smoked ham hocks, onion, celery, and bell pepper. Sauté for 6–8 minutes until vegetables have softened. Add minced garlic and cook for 60 seconds.
  3. Add the drained peas, chicken stock, bay leaves, thyme, and cayenne pepper to the pot. Bring to a gentle boil, then reduce heat to low.
  4. Cover the pot partially and simmer for 1 to 1.5 hours until the peas are tender but not mushy.
  5. For a creamier texture, mash a small portion of peas against the side of the pot with a wooden spoon and stir back in. Stir in apple cider vinegar, season with salt and pepper to taste, and remove bay leaves before serving.