📖 Instructions

1. Rinse the black-eyed peas: Place the black-eyed peas in a colander and rinse them thoroughly under cold running water. Remove any debris or shriveled peas.
2. Soak the peas (optional): For faster cooking, soak the black-eyed peas in a large bowl of water for at least 4 hours, or preferably overnight. This step helps soften the peas and reduces cooking time. If you're short on time, you can skip this step, but the cooking time will increase.
3. Prepare the ham hock: Rinse the ham hock under cold water. If the ham hock is very salty, you can soak it in water for 30 minutes to an hour to remove some of the excess salt.
4. Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté until the vegetables are softened and fragrant, about 5-7 minutes. Be careful not to burn them.
5. Add spices: Stir in the minced garlic, smoked paprika, dried thyme, and bay leaf. Cook for another minute until the spices are fragrant. This step helps to bloom the spices and release their flavors.
6. Combine ingredients: Add the rinsed black-eyed peas (drained if soaked), ham hock, chicken broth, and water to the pot. Stir well to combine all the ingredients.
7. Bring to a boil: Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for at least 1.5 to 2 hours, or until the black-eyed peas are tender and creamy. Stir occasionally to prevent sticking. If the liquid evaporates too quickly, add more water or broth as needed.
8. Check for doneness: After 1.5 hours, check the black-eyed peas for doneness. They should be easily mashed with a fork. If they are still firm, continue to simmer for another 30 minutes to an hour, or until they reach the desired tenderness.
9. Remove ham hock: Once the black-eyed peas are cooked, remove the ham hock from the pot. Let it cool slightly, then shred the meat from the bone. Discard the bone, skin, and any excess fat.
10. Return meat to pot: Return the shredded ham hock meat to the pot. Stir to combine it with the black-eyed peas.
11. Season to taste: Season the black-eyed peas with salt and black pepper to taste. Start with a small amount of salt and pepper, then adjust as needed. Remember that the ham hock may already be salty, so be cautious when adding salt.
12. Serve: Ladle the black-eyed peas into bowls and serve hot. Garnish with a sprinkle of fresh parsley or green onions, if desired. Serve with cornbread or rice for a complete meal.