Step 1: Rinse the dried black-eyed peas thoroughly under cold running water, picking through them to remove any small stones or debris. (Optional: For quicker cooking and easier digestion, soak peas in cold water overnight. Drain and rinse again before proceeding.)
Step 2: In a large, heavy-bottomed pot or Dutch oven, cook the ham hock (or bacon) over medium heat until fat renders and the meat is browned. If using bacon, remove crispy bits and set aside for garnish. Add chopped onion, celery, and bell pepper (if using) to the pot and sauté in the rendered fat until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the rinsed black-eyed peas to the pot. Pour in the broth (or water) until the peas are covered by about 2 inches of liquid. If using a ham hock, add it back to the pot. Add the bay leaf, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the peas are very tender. Stir occasionally to prevent sticking.
Step 4: Once the peas are tender, remove the ham hock (if used) from the pot. Shred the meat from the bone, discarding the bone and any excess fat, and return the shredded meat to the pot. If the liquid is too thin, uncover the pot and simmer for an additional 10-15 minutes to allow it to reduce slightly and thicken.
Step 5: Taste the Southern Black-Eyed Peas Recipe and adjust seasonings as needed. Stir in the optional apple cider vinegar for a touch of brightness. Serve hot, garnished with fresh parsley or green onions and crispy bacon bits (if using).