# What you'll need:
→ Meats & Proteins
01 - 1 pound smoked ham hock or diced smoked ham
02 - 2 cups dried black-eyed peas, soaked overnight and drained, or 3 cans black-eyed peas, drained and rinsed
→ Vegetables
03 - 1 large onion, diced
04 - 2 celery stalks, diced
05 - 2 carrots, peeled and diced
06 - 1 green bell pepper, diced
07 - 3 cloves garlic, minced
08 - 1 can diced tomatoes (14.5 ounces), with juice
→ Liquids
09 - 4 cups chicken broth or vegetable broth
10 - 2 cups water
→ Spices & Seasonings
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon smoked paprika
14 - 0.5 teaspoon cayenne pepper (optional)
15 - Salt and freshly ground black pepper, to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley (optional)
17 - Hot sauce, to serve
# Method:
01 - If using dried black-eyed peas, place them in a bowl with cold water and soak overnight. Drain and rinse the peas before proceeding.
02 - Heat a splash of oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, carrots, and bell pepper. Sauté for 5 minutes until vegetables are softened.
03 - Stir in minced garlic and cook for 1 additional minute until aromatic.
04 - Add smoked ham hock or diced ham, black-eyed peas, diced tomatoes with juice, chicken broth, water, bay leaves, thyme, smoked paprika, and cayenne pepper to the pot. Stir to combine.
05 - Increase heat to bring contents to a boil. Reduce heat to low, cover, and simmer for 1 hour if using dried peas or 30 minutes for canned peas, until peas are tender and flavors have developed.
06 - Remove ham hock from the pot, shred the meat, and return it to the stew, discarding any bones and bay leaves.
07 - Taste and adjust seasoning with salt and freshly ground black pepper.
08 - Ladle stew into bowls, garnish with chopped parsley, and serve hot sauce on the side if desired.
