Ingredients:

  • 1 lb dried black eyed peas, sorted and rinsed
  • 6 cups high-quality chicken stock
  • 2 large smoked ham hocks (approx. 1 lb)
  • 2 tbsp bacon fat
  • 4 oz salt pork, diced
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 dried bay leaves
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

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, heat the bacon fat over medium heat. Add the diced salt pork and cook until the fat renders and the meat is crispy. Add the onion, celery, and bell pepper. Sauté until vegetables are soft and translucent (about 6–8 minutes). Stir in the garlic, smoked paprika, and cayenne pepper until fragrant.
  3. Add the soaked peas, the smoked ham hocks, and the chicken stock to the pot. Bring to a gentle boil, then immediately reduce heat to low. Cover partially and simmer for 1 to 1.5 hours until peas are tender but intact.
  4. Remove the ham hocks from the pot. Shred the meat from the bones, discarding the fat and bone, and return the meat to the pot. Season with salt and pepper to taste before serving.