Ingredients:

  • 1 tbsp Vegetable Oil or Bacon Grease
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, chopped
  • 1 Green Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 1 lb Dried Black-Eyed Peas, picked over and rinsed
  • 1 large Smoked Ham Hock
  • 6 cups Chicken Stock, low sodium
  • 2 Dried Bay Leaves
  • 1 tsp Dried Thyme
  • 1/2 tsp Cayenne Pepper

Instructions:

  1. Heat vegetable oil or bacon grease in a heavy-bottomed Dutch oven over medium heat.
  2. Sauté the diced onion, celery, and bell pepper until the onion is translucent and the edges are just starting to turn golden, about 8 minutes.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Add the rinsed black-eyed peas, smoked ham hock, bay leaves, thyme, and cayenne pepper to the pot.
  5. Pour the chicken stock over the ingredients, ensuring the ham hock is mostly submerged.
  6. Bring the liquid to a gentle simmer, reduce heat to low, and cook for approximately 1 hour and 45 minutes until the peas are tender and the broth has thickened into a rich pot liquor.