Ingredients:

  • 1 lb dried black eyed peas, sorted and rinsed
  • 1 tsp baking soda
  • 2 small smoked ham hocks
  • 4 oz thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 6 cups low-sodium chicken bone broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp kosher salt

Instructions:

  1. In a large skillet over medium heat, brown the diced bacon until the fat renders. Add the diced yellow onion, green bell pepper, and jalapeño. Sauté for 5–7 minutes until the vegetables are softened and translucent. Stir in the minced garlic for the final 60 seconds until fragrant and pungent.
  2. Place the rinsed, dried black eyed peas into the bottom of a 6-quart or larger slow cooker. Add the sautéed vegetable mixture and the bacon fat from the pan.
  3. Nestle the smoked ham hocks (or smoked turkey drumstick) into the center of the peas. Pour the chicken bone broth over the ingredients until the peas are submerged by at least 2 inches.
  4. Add the bay leaves, dried thyme, smoked paprika, and black pepper. Do not add salt yet.
  5. Cover and cook on Low for 6 hours until the peas are tender but still hold their shape.
  6. During the final hour of cooking, stir in the kosher salt. Remove the ham hocks, shred the meat, discard the bones/fat, and return the meat to the pot before serving.