Black Eyed Peas With Ham Hock

Instructions

1

Preheat the oven to 350°F (175°C). Heat oil in a Dutch oven and sweat the onion over medium heat until translucent, about 5 minutes. Add the celery and garlic and cook for another 2 minutes.
2

Add the hock and enough water to cover the hock completely. Add the chile flakes, bay leaf, thyme, and pepper. Bring the water to a boil, then cover the pot and transfer it to the oven. Cook for 1 hour.
3

After 1 hour, add the black eyed peas to the pot and return to the oven, this time uncovered. Cook for another 1 1/2 hours, or until the beans and pork are tender. Using tongs, transfer ham hock to a cutting board and set aside until cool enough to handle, about 20 minutes.
4

Once ham hock is cool, roughly chop meat using a sharp knife; discard skin, bones, and fat. Return meat to pot and bring back to a low simmer. Serve with your choice of sides, such as collard greens or kale.