1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
1 bay leaf
Directions
Rinse the black-eyed peas under cold water and sort through them to remove any debris.
In a large pot, combine the peas and water. Bring to a boil over high heat.
Once boiling, reduce the heat to low and add the ham hock or bacon, onion, garlic, salt, black pepper, cayenne pepper, and bay leaf.
Cover and simmer for about 1.5 to 2 hours, or until the peas are tender and the flavors have melded together.
Remove the ham hock or bacon, shred any meat, and return it to the pot. Discard the bay leaf.
Taste and adjust the seasoning if necessary. Serve hot.
Variations & Tips
For a vegetarian version, omit the ham hock or bacon and use vegetable broth instead of water for added flavor. You can also add diced tomatoes or bell peppers for a different twist. If you have picky eaters, consider serving the peas with a side of hot sauce so everyone can adjust the spice level to their liking. For a creamier texture, mash some of the peas against the side of the pot before serving.
