Southern Black Eyed Peas Recipe With Smoky Ham Hock
Make a pot of tender Southern black eyed peas with smoky ham hock, bacon, onion, garlic, and a savory broth. A cozy side for New Year's Day or Sunday dinner.
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Cooking tools:
- Dutch oven
- Pot
- Cutting board
- Chef's knife
- Colander
- Measuring spoon
- Wooden spoon
- Ladle
- Stove
- Kitchen timer
- Airtight container
- Mixing bowl
- Paring knife
- Saucepan
- Plastic wrap
- Refrigerator
- Microwave
- Measuring cup
Ingredients
- 1 lb (450 g) dried black eyed peas, sorted and rinsed
- 4 oz (115 g) thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 1 small green bell pepper, diced
- 4 garlic cloves, minced
- 1 smoked ham hock, about 12 oz (340 g)
- 4 cups (960 ml) low-sodium gluten-free chicken broth
- 2 cups (480 ml) water, plus more as needed
- 1 dried bay leaf
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper, optional
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon apple cider vinegar
- 1-2 teaspoons hot sauce, plus more for serving
- 2 green onions, thinly sliced
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