# Components:
→ 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
# Directions:
01 - Soak black-eyed peas overnight in a large bowl covered with water. Alternatively, use quick-soak method: cover peas with boiling water, let sit for 1 hour, then drain and rinse thoroughly before using.
02 - Heat a splash of oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion, celery, and diced bell pepper. Sauté for 5 minutes until vegetables are softened.
03 - Add minced garlic to the softened vegetables 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, dried thyme, smoked paprika, and black pepper.
05 - Bring mixture 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 it to the pot. Discard bones and excess fat.
07 - Remove bay leaf and season with salt to taste. Serve hot garnished with fresh parsley and hot sauce if desired. Traditionally serve over rice or with cornbread.
