Ingredients:

  • 1 lb dried black eyed peas, rinsed and sorted
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 lb smoked ham hocks
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp apple cider vinegar
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion and sauté until translucent and starting to brown at the edges (about 5 minutes).
  2. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until the aroma fills the kitchen.
  3. Add the rinsed black eyed peas, ham hocks, and chicken broth. Bring the mixture to a rolling boil Note: High heat helps the peas start softening quickly.
  4. Immediately reduce heat to low. Cover with a lid and simmer gently for 45 minutes until the peas are tender but not disintegrating.
  5. Check the liquid level. If it looks too dry, add a splash more broth Note: You want a thick gravy, not a dry porridge.
  6. Remove the bay leaves and the ham hocks from the pot.
  7. Shred the meat from the bone using two forks. Stir the shredded ham back into the pot.
  8. Stir in the apple cider vinegar and red pepper flakes until well combined.
  9. Garnish with chopped fresh parsley. Serve while steaming hot.