Southern Black-eyed Peas

Soak the Peas Place the dried peas in a large bowl and cover them with water. Let them soak for at least 6 hours (or overnight).
- Quick fix: If you’re in a hurry, put them in a pot of water, bring to a boil for 2 minutes, turn off the heat, and let them sit for 1 hour. Drain and rinse before cooking.
Sauté the Aromatics In a large pot or Dutch oven, heat your oil or bacon grease over medium heat. Add the onion and cook until soft (about 5 minutes). Stir in the garlic and cook for 1 more minute until you can smell it.
Build the Pot Add the soaked/drained peas, the smoked ham hock (or bacon), the black pepper, and the cayenne. Pour in the 6 cups of broth.
Simmer Bring the pot to a boil, then turn the heat down to low. Cover the pot with a lid. Let it simmer for 1 hour to 1 hour and 30 minutes.
- Test: They are done when they are tender but not mushy.
Season and Serve Take out the ham hock. If there is meat on the bone, shred it and put it back in the pot. Now taste the liquid. Smoked meat is salty, so only add extra salt at this point if it needs it.

Mash for Creaminess: If you want the liquid to be thicker, take a large spoon and mash a small handful of the peas against the side of the pot. Stir them back in to make the “potlikker” creamy.
The Vinegar Finish: Many Southerners add a splash of Apple Cider Vinegar or a dash of hot sauce to their bowl right before eating. It cuts through the richness of the pork.