Step 1: Begin by preparing your dried black eyed peas. Place them in a large bowl, cover with several inches of cold water, and let them soak overnight (at least 8 hours). Alternatively, for a quick soak, bring the peas and water to a boil, boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse the soaked peas.
Step 2: In a large Dutch oven or heavy-bottomed pot, heat the olive oil or bacon fat over medium heat. Add the chopped onion, celery, and bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened and translucent, stirring occasionally.
Step 3: Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Immediately add the ham hock (or other smoked meat) to the pot, stirring to combine it with the aromatics.
Step 4: Drain the soaked black eyed peas and add them to the pot. Pour in the chicken broth, ensuring the peas are fully submerged. Add the bay leaves, smoked paprika, red pepper flakes (if using), and a good pinch of salt and black pepper.
Step 5: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, or until the black eyed peas are tender. Stir occasionally to prevent sticking. If the liquid evaporates too much, add a little more broth or water.
Step 6: Once the peas are tender, remove the ham hock from the pot. Let it cool slightly, then pull the meat off the bone, shredding it into bite-sized pieces. Discard the bone, fat, and skin. Return the shredded meat to the pot. Remove and discard the bay leaves.
Step 7: Taste the Black Eyed Peas Recipe and adjust seasonings as needed. You might need more salt, pepper, or a dash of hot sauce. For a thicker consistency, mash a small portion of the peas against the side of the pot with a spoon. Serve hot, garnished with fresh chopped parsley or green onions.