Step 1: Begin by sorting your dried black-eyed peas, removing any small stones or debris. Rinse them thoroughly under cold water. For best results, soak the peas overnight in a large bowl with plenty of water. Alternatively, for a quick soak, bring the peas and water to a boil, boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse the peas before proceeding.
Step 2: In a large Dutch oven or heavy-bottomed pot, add the ham hocks (or bacon, rendered first). Cover with about 8 cups of fresh water or chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 1 hour to 1 hour 30 minutes, or until the ham hocks are very tender and the meat starts to fall off the bone. Remove the ham hocks from the pot, reserving the cooking liquid (potlikker). Once cool enough to handle, shred the meat from the bones and discard skin and bones. Set the shredded ham aside.
Step 3: While the ham hocks are simmering, prepare your aromatics. In a separate skillet, if using bacon, cook it until crispy. Remove bacon, reserving 2-3 tablespoons of fat. If using ham hocks, you can use a touch of olive oil or butter in the Dutch oven (after removing ham hocks) or a separate skillet. Add the chopped onion and celery to the fat/oil and sauté over medium heat for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 4: Add the drained and rinsed black-eyed peas to the pot with the sautéed aromatics. Pour in the reserved potlikker from the ham hocks (strain if desired to remove any impurities). If needed, add more water or chicken broth to ensure the peas are fully submerged by about 1-2 inches. Add the bay leaf and a pinch of salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the peas are tender. The cooking time will vary depending on the age of the peas and whether they were soaked. Stir occasionally to prevent sticking.
Step 5: Once the peas are tender, stir in the shredded ham hock meat (or crumbled bacon). Taste and adjust seasonings. This is the time to add a dash of hot sauce, a splash of apple cider vinegar, or a little extra salt and pepper to your preference. If the peas are too thick, add a little more hot water or broth. If too thin, remove the lid and simmer uncovered for a few minutes to allow some liquid to evaporate. Serve hot, garnished with fresh parsley or green onions. This Southern Black-Eyéd Peas Recipe is best served immediately, but it also tastes fantastic the next day!