Phase 1: Preparing the Peas (The Night Before or Morning Of)

1. Sort and Rinse: Pour the dried black-eyed peas onto a clean kitchen towel or baking sheet. Pick through them carefully, removing any small stones, shriveled peas, or debris. Rinse the peas thoroughly under cold running water in a colander.
2. Soak the Peas (Recommended):

   • Overnight Soak (Best Method): Place the rinsed peas in a large bowl or pot. Cover them with at least 2-3 inches of cold water, as they will expand significantly. Let them soak for at least 6-8 hours, or overnight, at room temperature.
   • Quick Soak (If Short on Time): Place the rinsed peas in a large saucepan. Cover with 2 inches of water. Bring to a rolling boil and cook for 2-3 minutes. Remove from heat, cover the pot, and let the peas soak for 1 hour.
   • After soaking (either method), drain the peas and rinse them again. Soaking helps them cook more evenly and can reduce cooking time, and some believe it aids in digestibility.

Phase 2: Building the Rich Flavor Base

1. Sauté Aromatics: Heat the olive oil or bacon drippings in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until they soften and the onion becomes translucent.
2. Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Brown the Smoked Meat (Optional but Recommended): If your ham hock has a good amount of meat and skin, you can briefly sear it on all sides in the pot before adding the aromatics, then remove it and proceed with sautéing the vegetables. This adds another layer of flavor. Otherwise, simply add the ham hock (or smoked turkey) to the pot with the sautéed vegetables.

Phase 3: Simmering to Perfection

1. Combine Ingredients: Add the drained and rinsed black-eyed peas to the pot. Stir in the chicken or vegetable broth (start with 6 cups, you can add more later if needed), the optional diced tomatoes (undrained), bay leaves, dried thyme, cayenne pepper, smoked paprika (if using), and black pepper.
2. Submerge and Simmer: Stir everything well to combine. Ensure the ham hock is mostly submerged in the liquid. Bring the mixture to a gentle boil over medium-high heat.
3. Reduce Heat and Cook: Once boiling, reduce the heat to low, cover the pot loosely (leaving a small gap for steam to escape), and let the peas simmer gently. Stir occasionally to prevent sticking.
4. Cooking Time: Simmer for 1.5 to 2.5 hours, or until the peas are tender and creamy. The exact time will depend on the age of your peas and whether or how long they were soaked. If using unsoaked peas, expect a longer cooking time, potentially up to 3 hours or more. Add more broth or water if the liquid reduces too much and the peas look dry. The goal is a slightly thickened, soupy consistency.

Phase 4: Finishing Touches for Maximum Flavor

1. Remove Meat and Bay Leaves: Once the peas are tender, carefully remove the ham hock (or turkey parts) and bay leaves from the pot. Set the meat aside on a cutting board to cool slightly.
2. Shred the Meat: When the ham hock is cool enough to handle, shred or chop the meat from the bone. Discard the bone, skin, and any excess fat you don’t want.
3. Return Meat to Pot: Add the shredded smoked meat back into the pot of peas. Stir to combine.
4. Season to Taste: Now is the crucial time for final seasoning. Taste the stew and add kosher salt and more black pepper as needed. Remember that ham hocks and broths can vary in saltiness, so it’s important to taste and adjust. Stir in the optional hot sauce and apple cider vinegar at this stage if desired. The vinegar really brightens up the rich flavors.
5. Final Simmer (Optional): Let the stew simmer for another 10-15 minutes, uncovered, to allow the flavors to meld further and the broth to thicken slightly if it’s too thin. If it’s too thick, add a splash more broth or water.