Ingredients:

  • 1 lb dried black eyed peas, sorted and rinsed
  • 6 cups low-sodium chicken broth
  • 2 cups filtered water
  • 1 lb smoked ham hocks
  • 4 strips thick cut bacon, diced
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, smashed and minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves

Instructions:

  1. Sort and rinse the 1 lb dried black eyed peas under cold water. Note: This removes dust and ensures no stray stones remain.
  2. Crisp the bacon in a skillet over medium heat until the fat renders and it starts to shatter.
  3. Sauté the diced onion in the bacon fat until translucent and smelling sweet.
  4. Stir in the garlic and smoked paprika for 30 seconds until the aroma is sharp and fragrant.
  5. Transfer the mixture to the slow cooker and add the 1 lb smoked ham hocks.
  6. Pour in the 6 cups chicken broth and 2 cups water. Note: Ensure the hocks are mostly submerged.
  7. Add the peas, salt, pepper, red pepper flakes, bay leaves, and fresh thyme.
  8. Cover and cook on LOW for 8 hours until the peas are buttery and the broth is opaque.
  9. Remove the hocks, shred the meat back into the pot, and discard the bones and skin.
  10. Mash a half cup of peas against the side of the pot until the broth thickens into a creamy sauce.