Smoky Ham and Black-Eyed Pea Stew

Method

1. Rinse the black-eyed peas and pick out any debris. Place them in a large bowl or pot, cover with plenty of water, and soak for 8 hours or overnight.
2. In a large pot, combine the ham hock, water (or chicken broth), bay leaf, and dried thyme. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 60–80 minutes.
3. Meanwhile, in a frying pan, cook the bacon over medium heat until crispy. Transfer the bacon to a plate and set aside. In the same pan with the bacon drippings, sauté the diced onion, celery, and garlic until slightly softened, about 4–5 minutes.
4. Add the sautéed onion mixture, the soaked and drained black-eyed peas, and the diced green bell pepper to the pot with the ham hock. Stir, bring to a gentle simmer, and cook covered for 45–65 minutes, or until the peas are tender. Skim off any foam that rises to the surface.
5. Remove the ham hock from the pot. When cool enough to handle, pull off any meat from the bone and shred it. Return the meat to the pot. Add the undrained canned diced tomatoes with chilies, and season with salt and pepper to taste. Simmer uncovered for another 20 minutes, or until the peas reach your desired consistency.
6. Discard the bay leaf. Stir in the reserved crispy bacon, crumbled. Taste and adjust salt and pepper if needed. Serve hot over rice, with a side of greens if desired.