A hearty and flavorful dish featuring tender black-eyed peas cooked with smoky ham and aromatic spices, perfect for a comforting meal.
Rinse the black-eyed peas thoroughly under cold water.
Soaking the peas overnight can reduce cooking time and improve texture.
Chop the onion and mince the garlic.
Use a sharp knife for even chopping and to avoid crushing the garlic.
In a large pot, combine the black-eyed peas, water, onion, garlic, smoked paprika, salt, and black pepper.
Stir the mixture well to evenly distribute the spices.
Add the smoked ham hock and diced ham to the pot.
Ensure the ham hock is submerged for even cooking.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the peas are tender.
Check occasionally and add more water if needed to prevent sticking.
Remove the ham hock, shred the meat, and return it to the pot. Stir well to combine.
Taste and adjust seasoning before serving.
Serve the black-eyed peas hot, garnished with fresh parsley if desired.
Pair with cornbread or rice for a complete meal.
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