Ingredients:

  • 1 lb dried black eyed peas, sorted and rinsed
  • 8 cups water
  • 1 smoked ham hock (approx. 8 oz)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1/2 tsp smoked paprika
  • 1/4 tsp crushed red pepper flakes

Instructions:

  1. Rinse the dried black eyed peas in a colander under cold water to remove any debris.
  2. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Sauté the diced onion until translucent, then add the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the rinsed peas, smoked ham hock, bay leaf, and smoked paprika. Pour in the water.
  4. Bring the mixture to a boil, then immediately reduce heat to low. Cover partially and simmer until the liquid has reduced by one-third and the peas are tender when pressed against the side of the pot.
  5. Remove the bay leaf. Taste the broth and stir in the kosher salt, black pepper, and crushed red pepper flakes.
  6. For a thicker consistency, mash a small handful of peas against the side of the pot with a spoon and stir them back into the broth.