Black-Eyed Peas

Sauté the Aromatics: In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy (if using ham hock, skip the bacon and sauté the onions in 1 tbsp of oil). Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.

Combine Ingredients: Add the rinsed black-eyed peas, smoked ham hock, dried thyme, and black pepper to the pot. Pour in the chicken broth and water, ensuring the peas are fully submerged by at least an inch of liquid.

Simmer: Bring the pot to a rapid boil over high heat. Skim off any foam that rises to the top. Reduce the heat to low, cover with a tight-fitting lid, and let simmer gently.

Slow Cook: Cook for 1.5 to 2 hours, stirring occasionally. Add more water or broth if the liquid gets too low. The peas are done when they are completely tender but not mushy.

Finish: Remove the ham hock, pull off any edible meat, shred it, and return the meat to the pot. Taste the broth and add salt only at the very end, as the smoked pork is already salty. Serve hot, traditionally alongside cornbread and greens.