Southern Style Black Eyed Peas

Ingredients

• 4 ounces bacon – cut into 0.5-inch pieces
• 2 cups yellow onion – diced
• 1 cup celery – diced
• 4 cloves garlic – minced
• 1 smoked ham hock
• 1 pound dried black-eyed peas – picked over, rinsed, soaked overnight, and drained
• 6 cups chicken broth, low-sodium
• 2 cups water
• 2 leaves bay leaves
• 0.5 tsp dried thyme
• 0.5 tsp black pepper
• 0.25 tsp cayenne pepper
• 1 tsp kosher salt
• 1 tbsp apple cider vinegar
• hot pepper vinegar – for serving

Instructions

1. Pick over the peas to remove any debris, rinse well, and soak in plenty of cold water overnight (8–12 hours). Drain before cooking.
2. Put the bacon in a large heavy pot or Dutch oven over medium heat and cook until the fat renders and the edges turn golden, 6–8 minutes.
3. Add the yellow onion and celery and cook, stirring occasionally, until softened and translucent, 6–8 minutes.
4. Stir in the garlic and cook until fragrant, about 30 seconds.
5. Add the smoked ham hock, the dried black-eyed peas, the chicken broth, low-sodium, and the water. Stir in the bay leaves, dried thyme, black pepper, and cayenne pepper. Bring to a simmer, then reduce the heat to low so the liquid just barely bubbles.
6. Simmer partially covered until the peas are creamy-tender and the meat on the hock yields easily, 60–90 minutes, stirring occasionally to prevent sticking.
7. Lift out the hock; discard the skin and bone, chop the meat, and return it to the pot. Discard the leaves. Stir in the kosher salt and the apple cider vinegar and simmer 5 minutes more to meld flavors.
8. Taste and adjust seasoning with more salt or pepper if needed. Serve hot with hot pepper vinegar (for serving), alongside cornbread or rice.