# What You'll Need:
→ Legumes
01 - 1 pound dried black-eyed peas, rinsed and sorted
→ Smoked Meat
02 - 1.5 pounds smoked pork neck bones or smoked ham hocks
→ Aromatics
03 - 1 large onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1 celery stalk, diced
06 - 1 green bell pepper, diced
→ Liquids
07 - 7 cups water or low-sodium chicken broth
→ Spices & Seasonings
08 - 1.5 teaspoons Creole seasoning or Cajun seasoning
09 - 1 bay leaf
10 - 0.5 teaspoon dried thyme
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon black pepper
13 - 1 teaspoon salt, or to taste
→ Optional Garnish
14 - 2 tablespoons chopped fresh parsley
15 - Hot sauce for serving
# How to Make It:
01 - Cover black-eyed peas with water and soak overnight, then drain and rinse before using. Alternatively, cover peas with boiling water, let sit for 1 hour, then drain.
02 - Heat a splash of oil in a large Dutch oven or heavy pot over medium heat. Add onion, celery, and bell pepper, sautéing for 5 minutes until softened.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Stir in smoked pork neck bones, drained black-eyed peas, water or broth, Creole seasoning, bay leaf, thyme, smoked paprika, and black pepper.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until peas are tender and pork is falling off the bone.
06 - Remove pork neck bones from pot. Shred any meat from the bones and return it to the pot. Discard bones and excess fat.
07 - Season with salt to taste and remove bay leaf. Serve hot, garnished with fresh parsley and hot sauce if desired.
