Ingredients:

  • 1 lb dried black eyed peas, rinsed and picked over
  • 1 lb smoked ham hocks
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 6 cups low sodium chicken stock
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp apple cider vinegar

Instructions:

  1. In a large Dutch oven or heavy-bottomed stockpot, heat the vegetable oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 6-8 minutes until the vegetables have softened and the onions are translucent.
  2. Add the minced garlic and sauté for an additional 60 seconds until fragrant.
  3. Add the rinsed black eyed peas, smoked ham hocks, chicken stock, bay leaves, thyme, smoked paprika, and cayenne pepper to the pot.
  4. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover partially and simmer for 1.5 to 2 hours, or until the peas are tender and the meat is falling off the bone.
  5. Remove the ham hocks from the pot. Shred the meat, discarding the bones and excess fat, then return the shredded meat to the pot.
  6. Use the back of a wooden spoon to mash approximately 1/2 cup of the peas against the side of the pot. Stir well to release starches and create a creamy consistency.
  7. Stir in the apple cider vinegar, salt, and black pepper. Remove from heat and let sit for 10 minutes to allow the flavors to meld and the liquid to thicken further before serving.