Ingredients:

  • 1 lb dried black eyed peas, picked through and rinsed
  • 6 cups chicken stock
  • 2 bay leaves
  • 1.5 lbs smoked ham hocks
  • 4 oz salt pork, diced
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the dried peas in a large pot and cover with 2 inches of water. Bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse.
  2. In a Dutch oven over medium heat, render the diced salt pork until crisp. Remove solids but keep the rendered fat. Add the onion, bell pepper, and celery. Sauté until translucent. Stir in garlic, smoked paprika, and cayenne pepper for 60 seconds.
  3. Add the soaked peas, smoked ham hocks, and chicken stock to the pot. Bring to a gentle boil, then reduce to a low simmer. Cover partially and cook for 1.5 to 2 hours until peas are tender and meat is falling off the bone.
  4. Remove ham hocks, shred the meat (discarding skin and bones), and return meat to the pot. For a creamier broth, mash a small portion of peas against the side of the pot and stir back in.