Easy Black Eyed Peas Recipe

Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onion and jalapeño (if using). Sauté for about 4-5 minutes until the onion is translucent, softened, and slightly caramelized. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the pureed tomatoes, salt, black pepper, onion powder, garlic powder, cumin, thyme, cayenne pepper, and bay leaves. Cook for another 3-4 minutes, letting the flavors meld.
Pour in the chicken broth and bring the mixture to a boil. Nestle the smoked ham hock into the pot. Cover, reduce the heat to a simmer, and cook for 1 hour. Remove the smoked ham hock from the pot and chop the meat from the hocks, discarding the bones and skin.
Drain peas, add the soaked black-eyed peas to the pot, and the chopped smoked ham hock. Reduce the heat to low, cover, and let simmer for about 1 hour, or until the peas are tender. Stir occasionally, checking the liquid level. If it gets too low, add more chicken broth or water as needed.
Taste and adjust seasonings as needed. Remove the bay leaves before serving.
Serve the black-eyed peas warm with cornbread, rice, or collard greens for a classic Southern meal.