Place the rinsed and sorted dried black-eyed peas in a large bowl and cover them with cold water by at least two inches. Let them soak overnight, or use a quick soak method: bring the peas to a boil in water for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain well before proceeding. If using canned peas, simply rinse and drain.

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped yellow onion, celery, and green bell pepper. Sauté for 8-10 minutes, or until the vegetables have softened and become translucent.

Stir in the minced garlic and cook for another minute until fragrant. If using a smoked ham hock or turkey leg, add it to the pot now. If using bacon, add it with the vegetables and cook until crispy, then remove some of the rendered fat if desired before adding the other aromatics.

Add the soaked and drained black-eyed peas (or rinsed canned peas) to the pot. Pour in the chicken or vegetable broth. Stir in the dried thyme, smoked paprika, cayenne pepper (if using), and bay leaves. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the black-eyed peas are tender. If using canned peas, simmer for about 30-40 minutes to allow the flavors to meld. Stir occasionally and add more broth or water if the mixture becomes too dry.

Once the peas are tender, remove the ham hock (if used). Carefully pull the meat from the bone, chop it, and return it to the pot. Discard the bay leaves. Season with salt and freshly ground black pepper to taste. You may find it needs a generous amount of salt, especially if using unsalted broth.

Ladle the Southern Style Black-Eyed Peas into bowls. Garnish generously with fresh parsley and offer hot sauce on the side for those who enjoy a little extra heat.