Ingredients:

  • 1 lb dried black eyed peas, sorted and rinsed
  • 1/4 tsp baking soda
  • 1 large smoked ham hock
  • 2 slices thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 6 cups chicken stock
  • 1 bay leaf
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place rinsed peas in a large pot and cover with 2 inches of water. Add baking soda and bring to a rolling boil for 2 minutes. Remove from heat, cover, and let sit for 30 minutes. Drain and rinse thoroughly.
  2. In a large Dutch oven, sauté the diced bacon until the fat renders. Add the onion, celery, and green bell pepper. Sauté until vegetables are translucent and starting to brown at the edges.
  3. Add the minced garlic, thyme, smoked paprika, and red pepper flakes. Stir for 60 seconds until fragrant.
  4. Pour in the chicken stock. Add the smoked ham hock and bay leaf. Bring the liquid to a boil.
  5. Stir in the soaked peas. Reduce heat to low, cover partially, and simmer for 45–50 minutes until the peas are tender and the broth has thickened into a velvety sauce. Season with salt and pepper to taste.