Ingredients:

  • 1 lb dry black eyed peas, sorted and rinsed
  • 8 cups chicken or vegetable bone broth
  • 1 large smoked ham hock, approximately 12 oz
  • 1 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced into small rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, seeded and diced
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper
  • 2 dried bay leaves
  • 1 tbsp apple cider vinegar
  • 0.5 tsp salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Sort through 1 lb dry black eyed peas on a rimmed baking sheet. Rinse them thoroughly under cold water.
  2. Heat 1 tbsp oil in your pot over medium heat. Add the onion, carrots, celery, and bell pepper. Cook for 8 minutes until the onions are translucent and the pepper begins to soften.
  3. Stir in 4 cloves minced garlic, 1 tsp smoked paprika, 0.5 tsp thyme, and 0.25 tsp cayenne. Sauté for 1 minute until the spices are intensely fragrant.
  4. Pour in 8 cups bone broth, scraping the bottom of the pot to release any caramelized vegetable bits. Add the 12 oz smoked ham hock and 2 bay leaves.
  5. Add the rinsed peas to the pot. Wait for the liquid to reach a rolling boil, then immediately turn the heat down to low. Cover the pot with a tight fitting lid.
  6. Simmer for 1 hour 30 minutes. Check the peas at the 75 minute mark to ensure they aren't sticking. You want them tender enough to crush against your palate but still holding their shape.
  7. Remove the ham hock from the soup. Let it cool slightly, then shred the meat from the bone, discarding the fat and skin. Return the shredded meat to the pot.
  8. Stir in 1 tbsp apple cider vinegar, 0.5 tsp salt, and 0.5 tsp black pepper. Taste the broth and adjust the salt only after the ham has finished its work.
  9. Use the back of your spoon to mash about half a cup of peas against the side of the pot. Stir them back in to create that signature velvety finish.