Southern Black-Eyed Peas and Ham Hocks Stew

Let’s make it

1. 1

   Preparation

   Rinse and sort the black-eyed peas, discarding any debris or damaged peas. Set aside.

2. 2

   Cooking

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.

3. 3

   Cooking

   Add the diced onion, celery, and carrots to the pot. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

4. 4

   Cooking

   Stir in the minced garlic, smoked paprika, dried thyme, and bay leaves; cook for 1-2 minutes until aromatic.

5. 5

   Cooking

   Add the smoked ham hocks to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot.

6. 6

   Cooking

   Simmer for 60 minutes to allow the ham hocks to tenderize and flavor the broth deeply.

7. 7

   Cooking

   Add the rinsed black-eyed peas to the pot, stir well, and continue to simmer uncovered for another 45 minutes, or until peas are tender and stew has thickened slightly. Stir occasionally to prevent sticking.

8. 8

   Finishing

   Remove the ham hocks from the stew and, once cool enough to handle, shred the meat off the bones, discarding the skin and bones. Return the shredded meat to the pot and stir well.

9. 9

   Finishing

   Season the stew with salt and freshly ground black pepper to taste. Remove and discard bay leaves before serving.

10. 10

    Serving

    Serve the stew hot, with optional hot sauce on the side for those who like a spicy kick.