1-First, soak 1 pound of dried black-eyed peas in cool water for at least 6 hours, then rinse them well. In a large pot over medium-high heat, melt 4 tablespoons of butter and sauté 1 large diced onion, 4 minced garlic cloves, 1 diced green bell pepper, and 2 diced celery stalks for 3 to 4 minutes until they soften. For more on adapting recipes for busy days, check out our guide on quick meal ideas on the blog.

2-Next, add the soaked black-eyed peas, 5 cups of low-sodium chicken broth, 1 whole ham hock, salt, pepper, and cayenne pepper to the pot. Bring it to a boil, then lower the heat, cover, and simmer for about 30 minutes. Keep an eye on the liquid if it’s too watery, simmer uncovered, or add more broth if it thickens up too much.

3-Once the peas are tender, stir in 2 tablespoons of white vinegar and adjust the seasoning to taste. Serve this mixture over cooked white or brown rice, or mix the rice right into the pot for a hearty one-pot dish. The whole process takes around 1 hour of cooking after soaking, totaling about 7 hours, and you can amp up the flavor with extras like diced red bell pepper or kale added near the end.