Step 1: If using dried black eyed peas, soak them overnight in cold water or use the quick-soak method (boil for 5 mins, then soak for 1 hour). Drain and rinse thoroughly.
Step 2: In a large Dutch oven or heavy-bottomed pot, add the ham hock (or diced bacon if using). If using bacon, render until crispy, then remove bacon and set aside, leaving 1-2 tablespoons of fat in the pot. If using a ham hock, just add it to the pot with a splash of oil.
Step 3: Add the diced onion, celery, and bell pepper to the pot. Sauté over medium heat for 7-10 minutes, until softened and fragrant. Add the minced garlic and cook for another minute until aromatic.
Step 4: Stir in the drained black eyed peas, chicken broth, bay leaf, smoked paprika, and cayenne pepper (if using). Bring the mixture to a boil.
Step 5: Once boiling, reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the peas are tender. Stir occasionally to prevent sticking. If the liquid evaporates too much, add a little more broth or water.
Step 6: Remove the ham hock from the pot. Once cool enough to handle, shred the meat from the bone, discarding the bone and any excess fat. Return the shredded meat to the pot. If you used bacon, crumble the reserved crispy bacon and stir it in now.
Step 7: Remove the bay leaf. Season the black eyed peas with salt and freshly ground black pepper to taste. If desired, stir in the apple cider vinegar for a bright finish.
Step 8: Ladle the Black eyed peas recipe into bowls, garnish with fresh chopped parsley (and crumbled bacon if using), and serve hot with your favorite sides.