Ingredients:

  • 2 tbsp extra virgin olive oil or bacon drippings
  • 1 large yellow onion (150g), finely diced
  • 1 medium green bell pepper (120g), diced
  • 2 stalks celery (100g), diced
  • 4 cloves garlic, minced
  • 1 lb dried black eyed peas (450g), picked over and rinsed
  • 6 cups low sodium chicken stock
  • 2 cups water
  • 1 lb smoked ham hocks or smoked turkey wing
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 2 dried bay leaves
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Rinse the dried black eyed peas and remove any debris. Cover with 4 inches of water and soak for 6–8 hours (or use the quick soak method by boiling for 2 minutes and letting sit for 1 hour). Drain and set aside.
  2. Heat the olive oil or bacon drippings in a large Dutch oven over medium heat. Add the onion, bell pepper, and celery. Sauté for 5–7 minutes until softened and translucent, then stir in the garlic and cook for 1 minute until fragrant.
  3. Add the smoked ham hocks or turkey wing to the pot. Stir in the smoked paprika, thyme, and cayenne, allowing the spices to bloom in the fat for 30 seconds.
  4. Pour in the chicken stock, water, and drained black eyed peas. Add the bay leaves. Bring the mixture to a boil, then immediately reduce heat to low.
  5. Cover the pot partially and simmer for 1.5 to 2 hours. The peas are done when tender but not mushy and the meat is falling off the bone.
  6. Remove the ham hocks or turkey wing. Shred the meat from the bones, discard the bones and skin, and return the meat to the pot. Stir to combine and serve.