Ingredients:

  • 1 lb dried black-eyed peas, sorted and rinsed
  • 2 tsp sea salt
  • 6 cups cold water
  • 2 tbsp rendered bacon fat
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, smashed and minced
  • 1.5 lbs smoked ham hocks
  • 6 cups chicken bone broth
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tbsp apple cider vinegar
  • 3 green onions, thinly sliced

Instructions:

  1. Sort and rinse the 1 lb dried black eyed peas.
  2. Soak the peas in 6 cups cold water with 2 tsp sea salt for at least 6 hours or overnight until they look plump and hydrated.
  3. Drain and rinse the soaked peas thoroughly under cold water.
  4. Melt the bacon fat in a large Dutch oven over medium heat until it begins to shimmer and smoke slightly.
  5. Sauté the onion, pepper, and celery in the hot fat until the onions are translucent and the pepper is soft (about 8 minutes).
  6. Stir in the garlic and cook for 1 minute until the aroma fills the kitchen.
  7. Add the ham hocks, broth, and peas to the pot along with the bay leaves, smoked paprika, and cayenne pepper.
  8. Bring to a boil then immediately reduce heat to low and cover with a tight fitting lid.
  9. Simmer for 1 hour 30 mins or 2 hours until the peas are velvety and the ham falls off the bone.
  10. Finish the dish by stirring in 1 tbsp apple cider vinegar and topping with the 3 sliced green onions before serving.