# What You'll Need:
→ Meats
01 - 2 smoked ham hocks (about 1.5 lbs)
→ Legumes
02 - 2 cups dried black-eyed peas, soaked overnight and drained, or 4 cups canned black-eyed peas, rinsed and drained
→ Vegetables
03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 medium potatoes, peeled and cut into 1-inch cubes
07 - 1 (14.5 oz) can diced tomatoes with juice
08 - 3 garlic cloves, minced
→ Broth and Seasonings
09 - 6 cups low-sodium chicken or vegetable broth
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/4 teaspoon cayenne pepper, optional
15 - Salt to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Hot sauce for serving
# Steps to Follow:
01 - If using dried black-eyed peas, soak overnight in plenty of water. Drain and rinse thoroughly before using.
02 - In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the smoked ham hocks, soaked black-eyed peas, potatoes, diced tomatoes with juice, broth, bay leaves, thyme, smoked paprika, black pepper, and cayenne pepper if using.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the peas are tender and the ham is falling off the bone.
06 - Remove the ham hocks from the pot. Shred the meat, discarding skin, bone, and excess fat. Return the shredded meat to the stew.
07 - Taste and adjust salt as needed. If desired, simmer uncovered for 10 to 15 minutes more to thicken the stew. Remove bay leaves.
08 - Ladle into bowls, garnish with fresh parsley, and serve with hot sauce on the side.
