Ingredients:

  • 1 lb dried black eyed peas, picked and rinsed
  • 2 large smoked ham hocks (approx. 1 lb)
  • 6 cups low-sodium chicken broth
  • 1 tbsp vegetable oil
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 dried bay leaves
  • 1 tsp apple cider vinegar
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Prepare the peas by soaking them overnight in cold water or performing a quick soak (boil for 2 minutes, then let sit for 1 hour). Drain and rinse before cooking.
  2. Heat vegetable oil in a large Dutch oven over medium heat. Add diced onion, celery, and green bell pepper. Sauté for 6–8 minutes until the onion is translucent. Add minced garlic and cook for an additional 1 minute until aromatic.
  3. Stir in the dried peas, ham hocks, thyme, smoked paprika, cayenne, and bay leaves. Pour in the chicken broth.
  4. Bring the pot to a boil, then reduce heat to low. Cover partially and simmer for 1 hour to 1 hour 30 minutes, until the peas are tender and the meat is falling off the bone.
  5. Remove the ham hocks from the pot. Shred the meat, discarding bones and fat, and return the meat to the pot.
  6. Create the creamy texture by mashing approximately 1/2 cup of the peas against the side of the pot with a wooden spoon. Stir to incorporate the starch.
  7. Stir in the apple cider vinegar. Season with salt and black pepper to taste before serving.