Ingredients:

  • 1 lb dried black eyed peas, picked over and rinsed
  • 6 cups low-sodium chicken stock
  • 1 tbsp bacon drippings
  • 1 large yellow onion, finely diced (200g)
  • 2 stalks celery, diced (100g)
  • 1 green bell pepper, diced (120g)
  • 3 cloves garlic, minced
  • 1 large smoked ham hock (approx. 350g)
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 dried bay leaves
  • 1 tsp apple cider vinegar
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Rinse the dried peas in cold water. To quick-soak, place peas in a large pot of water, bring to a boil for 2 minutes, then remove from heat and let soak for 1 hour. Drain and set aside.
  2. In a large Dutch oven, heat the bacon fat over medium heat. Sauté the onion, celery, and bell pepper for 5-7 minutes until softened. Add the garlic and cook for 60 seconds until fragrant.
  3. Add the drained peas, smoked ham hock, bay leaves, and smoked paprika. Pour in the chicken stock until peas are covered by 2 inches of liquid.
  4. Bring to a gentle boil, then reduce heat to low. Partially cover and simmer for 1.5 to 2 hours until peas are tender but intact.
  5. Remove the ham hock, shred the meat from the bone, and return the meat to the pot. Stir in the apple cider vinegar. Season with salt and pepper to taste before serving.