Ingredients:

  • 1 tbsp vegetable oil
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 large green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 lb smoked ham hock
  • 1 lb dried black eyed peas, rinsed and picked over
  • 6 cups low-sodium chicken broth
  • 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. Heat the vegetable oil in a large Dutch oven over medium heat. Add the diced onion, celery, and green bell pepper. Sauté for 5-7 minutes until the onions are translucent and vegetables soften. Add the minced garlic and cook for 1 minute until fragrant.
  2. Add the rinsed dried black eyed peas, smoked ham hock, bay leaves, dried thyme, and chicken broth to the pot. Bring the mixture to a rolling boil.
  3. Immediately reduce the heat to low. Cover the pot partially and simmer for 1 hour to 1 hour 30 minutes, or until the peas are tender but not mushy.
  4. Remove the ham hock from the pot. Shred the meat from the bone, discard the bone and excess fat, and return the meat to the pot. Use the back of a wooden spoon to mash a small portion of the peas against the side of the pot for extra creaminess.
  5. Stir in the salt, black pepper, cayenne, and apple cider vinegar. Let the dish sit for 5 minutes before serving to allow flavors to meld.