Ingredients:

  • 1 lb dried black-eyed peas
  • 2 tbsp kosher salt (for brining liquid)
  • 4 slices thick-cut bacon, diced
  • 1 large smoked ham hock (approx. 300g)
  • 1 medium yellow onion, finely diced
  • 2 ribs celery, finely diced
  • 1 green bell pepper, finely diced
  • 4 cloves garlic, minced
  • 6 cups chicken stock
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
  • 1 tbsp apple cider vinegar

Instructions:

  1. Place dried black-eyed peas in a large bowl and cover with 2 inches of water and 2 tbsp of salt. Brine for at least 6 hours or overnight. Drain and rinse thoroughly.
  2. In a 5-to-7-quart Dutch oven over medium heat, fry the diced bacon until crisp and the fat has rendered. Remove the bacon bits and set aside, leaving the grease in the pot.
  3. Add the diced onion, celery, and green bell pepper to the bacon fat. Sauté until the vegetables are translucent and starting to caramelize, about 8 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the rinsed black-eyed peas, smoked ham hock, chicken stock, bay leaves, thyme, and red pepper flakes to the pot. Use a wooden spoon to scrape the flavorful bits from the bottom.
  6. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 1 hour and 30 minutes, or until the beans are tender and the liquid has thickened into a creamy 'pot liquor'.
  7. Remove the ham hock and bay leaves. Shred any meat from the hock and return it to the pot. Stir in the apple cider vinegar and the reserved bacon bits before serving.