Black-Eyed Peas

• 2 Tbsp unsalted butter
• 1 smoked ham hock
• ½ cup [75</

In a medium Dutch oven over medium-high heat, melt the butter, then add the ham hock. Sear the hock lightly, 1 to 2 minutes per side (chefs refer to this quick sear method as “kiss”). Remove the hock and sauté the onions in the fat over medium heat until slightly translucent, 10 minutes. Add the stock, peas, red pepper, black pepper, salt, and bay leaves. Bring to a boil, then lower the heat to