Step 1: Begin by sorting through your dried black eyed peas, removing any small stones or shriveled peas. Rinse them thoroughly under cold water. If you haven’t already, soak them overnight in a large bowl of water, or use the quick soak method: bring peas to a boil for 2 minutes, then remove from heat and let sit covered for 1 hour. Drain and rinse the soaked peas.
Step 2: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
Step 3: Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
Step 4: Place the ham hock in the pot with the onions and garlic. Add the drained black eyed peas, chicken broth, and bay leaf. Season with salt, black pepper, smoked paprika, and a pinch of cayenne pepper if you like a little heat.
Step 5: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the peas are tender. Stir occasionally to prevent sticking. Check the liquid level periodically and add more broth or water if needed to keep the peas submerged.
Step 6: After about 1.5 hours, remove the ham hock from the pot. Allow it to cool slightly, then carefully pull the meat from the bone, discarding the skin and any excess fat. Shred or dice the meat and return it to the pot with the peas.
Step 7: Continue to simmer for another 30 minutes to an hour, or until the peas are very tender and the broth has thickened slightly. The texture should be creamy, not watery.
Step 8: Taste and adjust seasonings as needed. You might need more salt or pepper, depending on the saltiness of your ham hock and broth. Remove the bay leaf before serving.
Step 9: Serve hot, perhaps with a dash of your favorite hot sauce and a side of fresh cornbread.
Step 10: Leftovers can be stored in airtight containers for up to 3-4 days in the refrigerator or frozen for up to 3 months.