Ingredients:

  • 450g dried black-eyed peas
  • 30g kosher salt
  • 2 liters water
  • 225g thick-cut bacon, diced
  • 600g smoked ham hocks
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1.5 liters chicken stock
  • 2 dried bay leaves
  • 5g dried thyme
  • 2g cayenne pepper
  • 1 tsp liquid smoke
  • Black pepper to taste

Instructions:

  1. Rinse the dried peas and submerge them in a brine of 2 liters water and 30g kosher salt. Soak for at least 8 hours or overnight to soften the skins.
  2. Drain and rinse the soaked peas thoroughly under cold water; set aside.
  3. In a large Dutch oven over medium heat, cook diced bacon until fat is rendered and bacon is golden brown.
  4. Add the diced onion, bell pepper, and celery to the bacon fat. Sauté for about 8 minutes until softened and translucent.
  5. Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Add the soaked peas, smoked ham hocks, chicken stock, bay leaves, thyme, and cayenne pepper to the pot.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours until peas are tender and the broth has thickened into a silken pot liquor.
  8. Remove the ham hocks, shred the meat from the bone, and return the meat to the pot. Stir in liquid smoke and black pepper before serving.