Southern Black-Eyed Peas

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (6-quart minimum)
• •Medium skillet
• •Rimmed baking sheet for sorting peas
• •Wooden spoon

Instructions

1. 1

   Sort and rinse the peas

   Spread the dried black-eyed peas on a rimmed baking sheet. Pick through them carefully, removing any small stones, shriveled peas, or debris. Dried legumes come from the earth, and sometimes the earth comes with them. Transfer to a colander and rinse under cold running water until the water runs clear.

   Unlike many dried beans, black-eyed peas don't require overnight soaking. Their thin skins allow them to cook through in a reasonable time. Soaking is optional but can reduce cooking time by thirty minutes.
2. 2

   Start the ham hock

   Place the ham hock in a large Dutch oven or heavy-bottomed pot. Add the eight cups of water and bring to a boil over high heat. The moment it boils, reduce heat to maintain a gentle simmer. Let the ham hock work its magic for forty-five minutes to one hour, until the meat begins to loosen from the bone and the water takes on a pale, smoky color.

3. 3

   Build the aromatic base

   While the ham hock simmers, heat the bacon fat in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent with golden edges, about eight minutes. Add the garlic and cook until fragrant, another minute. The kitchen should smell like Sunday at your grandmother's house.

4. 4

   Add peas and seasonings

   Scrape the onion mixture into the pot with the ham hock. Add the sorted black-eyed peas, bay leaves, black pepper, cayenne, and smoked paprika. Stir to combine. The peas will sink and settle. Return to a gentle simmer.

   Hold the salt for now. Adding salt too early can toughen the pea skins and extend cooking time. Season at the end when the peas are tender.
5. 5

   Simmer until tender

   Let the peas simmer uncovered for one hour to one hour and thirty minutes. Stir occasionally, scraping the bottom to prevent sticking. The peas are done when they're creamy and tender but still hold their shape. Bite one. It should yield completely without any chalky resistance in the center. The liquid will reduce and thicken into a rich, smoky pot likker.

6. 6

   Shred the meat

   Remove the ham hock to a cutting board. When cool enough to handle, pull the meat from the bone, discarding the skin, fat, and cartilage. Shred or chop the meat into bite-sized pieces. Return the meat to the pot. The bone has given everything it had.

7. 7

   Season and finish

   Add the apple cider vinegar and stir. Taste the pot likker and season with salt, adding it gradually. The ham hock contributed salt, so you may need less than you expect. Adjust cayenne if you want more heat. Remove and discard the bay leaves. The peas should be saucy but not soupy. If too thin, simmer uncovered for another ten minutes.

   The vinegar doesn't make the dish sour. It brightens all that rich, smoky flavor and makes the peas taste more like themselves.
8. 8

   Rest and serve

   Let the peas rest off heat for fifteen minutes before serving. Like most braises, they improve as they sit. Serve in shallow bowls with plenty of pot likker. Pass hot sauce at the table for those who want it. Cornbread is not optional.

Chef Tips

• •Seek out a meaty ham hock from a butcher who smokes their own. The quality varies enormously. A good ham hock should smell deeply smoky and have visible meat clinging to the bone.
• •No ham hock? A smoked turkey leg works beautifully and keeps the dish accessible to those who don't eat pork. Smoked sausage cut into coins is another worthy substitute.
• •These peas improve dramatically overnight. Make them the day before your gathering. The flavors meld, the pot likker thickens, and reheating takes fifteen minutes.
• •Save any leftover pot likker. Freeze it and use it as a base for your next batch of greens, soup, or rice. Nothing goes to waste.
• •For Hoppin' John, serve these peas over long-grain rice. Some cooks stir the rice directly into the peas. I prefer them side by side so the rice stays distinct.

Advance Preparation

• •Black-eyed peas taste better the next day. Make them 24 hours ahead, refrigerate, and reheat gently over medium-low heat, adding a splash of water if needed.
• •The dish holds well in the refrigerator for up to 5 days. The flavors deepen with each passing day.
• •Freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.
• •For potlucks, transport in a slow cooker set to warm. The peas will hold for hours without drying out.

Frequently Asked Questions

Nutrition Information

1 serving (about 280g)