Step 1: Rinse the dried black eyed peas thoroughly under cold running water. Place them in a large bowl, cover with 8 cups of cold water, and let them soak overnight (at least 8 hours). Alternatively, for a quick soak, bring peas and 8 cups of water to a boil, boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. Drain and rinse well.
Step 2: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the smoked ham hock and sear for 5-7 minutes, turning occasionally, until lightly browned on all sides. Remove the ham hock and set aside.
Step 3: Reduce the heat to medium. Add the diced onion, celery, and bell pepper to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent.
Step 4: Add the minced garlic to the pot and cook for another 1 minute until fragrant.
Step 5: Return the seared ham hock to the pot. Add the drained and rinsed black eyed peas, chicken broth, bay leaf, dried thyme, and smoked paprika. Stir everything together.
Step 6: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 2 to 2.5 hours, or until the black eyed peas are tender. Stir occasionally to prevent sticking.
Step 7: Carefully remove the ham hock from the pot. Once cool enough to handle, shred the meat from the bone, discarding any skin or excess fat. Chop the shredded meat into bite-sized pieces.
Step 8: Return the shredded ham hock meat to the pot. Stir well. Taste and season with salt and freshly ground black pepper as needed. Add a splash of apple cider vinegar at the end for brightness, if desired.
Step 9: Ladle the hot black eyed peas into bowls. Garnish with fresh chopped parsley, if using, and serve immediately with cornbread or rice. Enjoy your flavorful black eyed peas recipe!