Soulful Southern dish featuring black-eyed peas, smoked pork, aromatic veggies, and Creole spices.
# What You'll Need:
→ Legumes
01 - 1 pound dried black-eyed peas, rinsed and sorted
→ Smoked Meat
02 - 1.5 pounds smoked pork neck bones or smoked ham hocks
→ Aromatics
03 - 1 large onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1 celery stalk, diced
06 - 1 green bell pepper, diced
→ Liquids
07 - 7 cups water or low-sodium chicken broth
→ Spices & Seasonings
08 - 1.5 teaspoons Creole seasoning or Cajun seasoning
09 - 1 bay leaf
10 - 0.5 teaspoon dried thyme
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon black pepper
13 - 1 teaspoon salt, or to taste
→ Optional Garnish
14 - 2 tablespoons chopped fresh parsley
15 - Hot sauce, for serving
# Cooking Steps:
01 - Cover black-eyed peas with water in a large bowl and soak overnight. Drain and rinse before using. For quick preparation, cover peas with boiling water, let sit for 1 hour, then drain.
02 - In a large Dutch oven or heavy-bottomed pot, heat a splash of oil over medium heat. Add onion, celery, and bell pepper. Sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in smoked pork neck bones, drained black-eyed peas, water or broth, Creole seasoning, bay leaf, thyme, smoked paprika, and black pepper.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, stirring occasionally, until peas are tender and pork is falling off the bone.
06 - Remove pork neck bones from pot. Shred any meat from the bones and return to pot. Discard bones and excess fat.
07 - Season with salt to taste. Remove bay leaf.
08 - Ladle into bowls and garnish with fresh parsley and hot sauce if desired. Serve traditionally over rice or with cornbread.
