1 lb dried black-eyed peas
1 – 2 meaty smoked ham hocks*
1 large yellow onion, chopped
1 large stalk celery, chopped
3 cloves garlic, chopped
2 teaspoons sea salt
2 teaspoons chicken broth concentrate
2 bay leaves
Optional: hot sauce
- Place beans in a large bowl and cover by at least 2 inches of water. Let sit 8 hours or overnight. Drain and rinse beans.
- Place beans and remaining ingredients in a large pot. Add just enough water to cover the beans. Bring to a boil, reduce heat, and simmer, stirring occasionally, until beans are tender, about 45 minutes to 1 hour.
- Turn off heat and remove the bay leaves. Transfer the ham hock(s) to a cutting board and let cool for a few minutes. Separate the meat from the bones/skin and chop. Return meat to the pot and stir to distribute. Stir in hot sauce at this point if you like it spicy, or serve with hot sauce on the side. Serve beans with cornbread, if desired.
*If you can’t find ham hocks you can use smoked ham instead.