Ingredients:

  • 2 tbsp neutral oil or bacon drippings
  • 1 large yellow onion, finely diced (approx. 200g)
  • 1 green bell pepper, diced (approx. 150g)
  • 2 stalks celery, diced (approx. 100g)
  • 4 cloves garlic, minced
  • 1 lb dried black eyed peas, sorted and rinsed
  • 6 cups low-sodium chicken stock
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb smoked turkey wings or smoked ham hocks
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 1 tbsp apple cider vinegar or hot sauce

Instructions:

  1. Heat the oil or bacon fat in a large Dutch oven over medium heat. Add the onion, bell pepper, and celery. Sauté for 6–8 minutes until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
  2. Stir in the rinsed black eyed peas, smoked turkey or ham hocks, bay leaves, thyme, and smoked paprika. Pour in the chicken stock, ensuring the beans are submerged by at least 2 inches of liquid. Bring the pot to a rolling boil for 2 minutes.
  3. Reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 60 to 90 minutes. Check periodically; the beans are done when they are tender but not falling apart and the liquid has thickened.
  4. Remove the smoked meat from the pot. Shred the meat from the bones, discard the skin and bones, and return the meat to the pot. Stir in the apple cider vinegar or hot sauce. Taste and adjust salt and pepper at this final stage.