Ingredients:

  • 1 lb (450g) dried black-eyed peas, sorted and rinsed
  • 8 cups (1.9L) chicken bone broth
  • 1.5 lbs (680g) smoked ham hocks
  • 4 oz (115g) salt pork, diced small
  • 1 large yellow onion, finely diced (approx. 200g)
  • 2 stalks celery, sliced thin (approx. 100g)
  • 1 green bell pepper, diced (approx. 150g)
  • 4 cloves garlic, smashed and minced
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place dried black-eyed peas in a large pot, cover with 2 inches of water, and bring to a rolling boil for 2 minutes. Remove from heat and let sit for 1 hour (Quick-Bloom Method).
  2. In a 6-quart Dutch oven, sauté the diced salt pork over medium heat until the fat renders out and the bits are crispy and golden. Remove the solids, leaving the liquid fat in the pot.
  3. Add the diced onion, celery, and bell pepper to the rendered fat. Sauté for 8–10 minutes until the edges are dark brown and caramelized.
  4. Stir in the minced garlic, thyme, and cayenne pepper, cooking for 1 minute until fragrant.
  5. Drain the soaked peas and add them to the Dutch oven along with the chicken bone broth, smoked ham hocks, and bay leaves.
  6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour and 15 minutes, or until peas are tender and the broth has thickened into a velvety pot liquor.
  7. Remove ham hocks, shred the meat from the bone, and return the meat to the pot. Season with salt and pepper to taste before serving.