Ingredients
Equipment
Method
- Rinse the dried black-eyed peas thoroughly under cold running water. Sort through them to remove any small stones or debris.1 pound dried black-eyed peas, rinsed and sorted
- **Quick Soak Method:** Place peas in a large pot, cover with water by 2 inches, and bring to a rolling boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse.1 pound dried black-eyed peas, rinsed and sorted
- **Overnight Soak Method (Recommended for Best Texture):** Place peas in a large bowl, cover with water by 2 inches, and let soak for 8 hours or overnight. Drain and rinse thoroughly before cooking.1 pound dried black-eyed peas, rinsed and sorted
- Heat olive oil (or bacon fat if using bacon) in a large Dutch oven or heavy-bottomed pot over medium heat.1 tablespoon olive oil or bacon fat
- If using bacon, add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.1/2 pound smoked ham hock, smoked turkey leg, or 2-3 slices thick-cut bacon, chopped
- Add chopped onion and green bell pepper to the pot. Sauté for 5-7 minutes until softened and translucent, stirring occasionally.1 large onion, chopped, 1 green bell pepper, chopped
- Add minced garlic, dried thyme, smoked paprika (if using), and cayenne pepper. Cook for another minute, stirring constantly until fragrant.3 cloves garlic, minced, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Add the soaked and rinsed black-eyed peas, diced tomatoes (undrained), and smoked ham hock or turkey leg (if using) to the pot.1 pound dried black-eyed peas, rinsed and sorted, 1 (14.5 ounce) can diced tomatoes, undrained, 1/2 pound smoked ham hock, smoked turkey leg, or 2-3 slices thick-cut bacon, chopped
- Pour in 6 cups of chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the peas are tender. Stir occasionally to prevent sticking.6-8 cups chicken or vegetable broth
- If the liquid level drops too much and the peas are not yet tender, add additional broth or water as needed, 1/2 cup at a time. The desired consistency is thick and soupy, but not dry.6-8 cups chicken or vegetable broth
- Once the peas are tender, remove the ham hock or turkey leg from the pot. If using a ham hock, let it cool slightly, then pull the meat from the bone, shred it, and return the meat to the pot, discarding the bone and any excess fat.1/2 pound smoked ham hock, smoked turkey leg, or 2-3 slices thick-cut bacon, chopped
- Stir in the apple cider vinegar (if using). This brightens the flavor profile beautifully.2 tablespoons apple cider vinegar
- Taste and adjust seasoning with salt and freshly ground black pepper. Remember that ham hocks and broth can be salty, so add salt gradually.Salt and freshly ground black pepper
- Serve hot, garnished with fresh parsley or green onions, and the crispy bacon bits (if used).Fresh parsley or green onions
Notes
Don't Skip the Soaking: While a quick soak works, an overnight soak truly makes a difference. It helps the peas cook more evenly, reduces cooking time, and contributes to a creamier texture.
Smoked Meat is Key (or a Good Alternative): The smoked ham hock or turkey leg is crucial for that authentic, deep, smoky flavor. If vegetarian, use smoked paprika or liquid smoke.
The Apple Cider Vinegar Finish: This seemingly small addition can make a huge impact. A tablespoon or two of apple cider vinegar stirred in at the end brightens the entire dish, cutting through the richness and adding a delightful zing.
