Ingredients:

  • 1 lb dry black eyed peas, sorted and rinsed
  • 1 large smoked ham hock
  • 4 oz salt pork, diced
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 6 cups chicken stock
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Sort through the dry black eyed peas to remove debris. Rinse under cold water. Soak for at least 6 hours in 4 inches of water, or use the quick-soak method by boiling for 2 minutes and resting for 1 hour. Drain.
  2. In a large Dutch oven over medium heat, add the diced salt pork. Render the fat until the meat is crisp and golden.
  3. Add the diced onion, celery, and bell pepper to the rendered fat. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the soaked peas, smoked ham hock, bay leaves, thyme, and cayenne pepper to the pot. Pour in the chicken stock until the peas are covered by at least 2 inches.
  5. Bring the liquid to a boil, then immediately reduce to a low simmer. Cover partially and cook for 60 to 90 minutes until peas are tender.
  6. Remove the ham hock, shred the meat from the bone, and return the meat to the pot. Optionally mash a small portion of peas against the side of the pot to thicken the broth. Season with salt and pepper to taste.