Step 1: If using dried black eyed peas, rinse them thoroughly under cold water. Place them in a large bowl and cover with cold water by several inches. Let them soak overnight (8-12 hours). Alternatively, for a quick soak, place rinsed peas in a pot, cover with water, bring to a boil for 10 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse well before proceeding.
Step 2: Dice the onion, celery, and bell pepper into small, uniform pieces. Mince the garlic.
Step 3: If your ham hock has any excess skin or fat that you wish to remove, do so now, though leaving some on will contribute to the richness of the broth.
Step 4: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil or bacon fat over medium heat. Add the diced onion, celery, and bell pepper. Sauté until softened, about 5-7 minutes.
Step 5: Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 6: Add the smoked ham hock to the pot. Pour in the chicken or vegetable broth, ensuring the ham hock is mostly submerged.
Step 7: Bring the liquid to a gentle simmer. Add the bay leaf, a pinch of red pepper flakes (if using), and a good grind of black pepper. Remember to go easy on the salt at this stage, as the ham hock and broth will add significant salinity to your black eyed peas recipe.
Step 8: Reduce heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the ham hock meat is very tender and easily pulls away from the bone.
Step 9: Carefully remove the ham hock from the pot and set it aside to cool slightly. Discard the bay leaf.
Step 10: Add the drained and rinsed black eyed peas to the broth. If the liquid doesn't cover the peas, add a little more broth or water.
Step 11: Bring the mixture back to a gentle simmer, cover, and cook for 45-60 minutes, or until the black eyed peas are tender but not mushy. Cooking time will vary depending on whether you used fresh, frozen, or pre-soaked dried peas. Stir occasionally to prevent sticking.
Step 12: While the peas are cooking, shred the meat from the cooled ham hock, discarding any skin, fat, or bones.
Step 13: Once the peas are tender, stir in the shredded ham hock meat. Taste and adjust seasonings as needed, adding salt (if necessary), more black pepper, or a splash of apple cider vinegar for brightness.
Step 14: Simmer for another 10-15 minutes to allow the flavors to meld. The broth should thicken slightly.
Step 15: Serve hot, garnished with fresh chopped parsley or green onions. This black eyed peas recipe is even better the next day!