Ingredients

• 1 pound dry black-eyed peas
• 2 tablespoons olive oil
• 1 large yellow onion , diced
• 2 cloves garlic , minced
• 2 , 32 ounce
• 8 cups water
• 1 pound smoked ham hocks
• 1 , 14.5 ounce
• 5 pepperoncinis peppers
• 1 bay leaf
• 0.5 teaspoons garlic powder
• 0.25 teaspoons ground thyme
• salt and pepper to taste

Instructions

1. 1 Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature, 8 hours to overnight. Drain and rinse; set aside.
2. 2 Heat olive oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until onion becomes translucent, about 5 minutes. Pour in broth and water; bring to a boil, then reduce heat to a simmer. Stir in black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, salt, and pepper.
3. 3 Cover and simmer until peas are tender, ham meat is falling off the bones, and broth is thickened, about 3 hours.

Nutrition per serving