Step 1

Place 1 pound dried black-eyed peas in a large bowl or pot and add enough water to cover by 5 inches. Let soak overnight at room temperature. (This is a good time to make the stock.)

Step 2

Prepare the following, adding each to a large stockpot as it is completed: Coarsely chop 1 medium yellow onion and 1 medium celery stalk. Smash 5 peeled garlic cloves.

Step 3

Add 3 pounds smoked pork or turkey necks or wings, 3 quarts water (add more if needed to just cover the bones), and 1/2 teaspoon black pepper. Bring to a boil over high heat. Reduce the heat to medium. Cover and simmer until the meat pulls away easily from bones, skimming occasionally if desired, 2 to 2 1/2 hours. (This is a good time to chop the vegetables and garlic for the black-eyed peas.)

Step 4

Pour the stock through a strainer set over a pot or large heatproof bowl; discard the contents of the strainer or reserve the bones if desired if you want to pull off the meat.

Step 5

Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 medium yellow onion (about 1 1/3 cups), 1 medium red bell pepper (about 1 1/2 cups), and 2 medium celery stalks (about 3/4 cup).

Step 6

Halve 1 medium jalapeño and remove the seeds; dice the jalapeño (about 1 1/2 tablespoons). Mince 12 garlic cloves (about 1/4 cup). Drain the black-eyed peas in a colander and rinse with cold water. Let sit in the colander.

Step 7

Heat 1/2 cup olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion mixture and sauté until the onions are translucent, 4 to 8 minutes. Add the garlic and cook until fragrant, about 2 minutes.

Step 8

Add the peas, jalapeño, 2 quarts (8 cups) of the stock (reserve the remaining for another use), 1 quart (4 cups) water, 4 fresh thyme sprigs, 2 bay leaves, 1 tablespoon Creole seasoning, 2 teaspoons kosher salt, 1 teaspoon granulated garlic, and 1 teaspoon granulated onion. Stir to combine and bring to a simmer.

Step 9

Reduce the heat to medium low. Cover and simmer for 30 minutes. Uncover and simmer, stirring frequently, until the peas are very tender, 1 to 1 1/2 hours more.

Step 10

Smash some of the peas up against the inside of the pot with a wooden spoon. Let simmer for 10 minutes. Smash more of the peas up against the inside of the pot again (this helps the broth thicken). Simmer for 10 minutes more. Check the consistency of the black-eyed peas: If they are not creamy enough for you, smash a few more peas. If the broth is too thick, thin out with a little more water.

Step 11

Remove the pot from the heat and let the peas rest for 15 minutes. Taste and season with more kosher salt and black pepper as needed. Serve over rice with the reserved meat pulled from the bones, or with cornbread or hoe cakes.