Ingredients
Scale
- 2 Tablespoons lard, or butter
- 1 onion, diced
- 1 stalk celery, diced
- 4–5 cloves garlic, minced
- 4 cups chicken stock
- 4 cups water
- 1 lb black-eyed peas, rinsed
- 1 large smoked ham hock
- 2 bay leaves
- ½ teaspoons paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, chopped for garnish
Instructions
- Stovetop
- Saute the onions and celery in the fat in a stock pot over medium-high until they are tender.
- Add the garlic for saute for 1 more minute.
- Add the black eyed peas, ham hock, chicken stock, water, herbs,and spices.
- Bring it to a boil.
- Reduce the heat to low, cover, and simmer for 3 hours, until the peas and the ham are tender. Remove the ham, picking meat from the bones and shredding it.
- Return the meat to soup.
- Serve with a sprinkling of fresh parsley and a crusty bread.
- Instant Pot
- Saute the onions and celery in the fat in a skillet over medium-high until they are tender.
- Add the garlic for saute for 1 more minute.
- Add the sautéed vegetables along with the black eyed peas, ham hock, chicken stock, water, herbs, and spices to the Instant Pot.
- Set the timer to Manual: 30 minutes.
- Release the pressure when it’s done cooking.
- Remove the ham, picking meat from the bones and shredding it.
- Return the meat to soup.
- Serve with a sprinkling of fresh parsley and a crusty bread.