– 4 tablespoons butter for sautéing aromatics and building a rich base

– 1 large onion, diced for sweetness and body in the broth

– 4 cloves garlic, minced for savory, fragrant flavor

– 1 green bell pepper, diced for fresh, slightly sweet vegetable notes

– 2 stalks celery, diced for classic aromatic depth

– 1 pound dried black-eyed peas (soaked for at least 6 hours) or canned drained black-eyed peas for the star ingredient that becomes tender and creamy

– 5 cups low-sodium chicken broth, plus more if needed for simmering and controlling thickness

– 1 whole ham hock (or 2 cups diced ham or 4 slices of bacon as alternatives) for smoky pork flavor

– Kosher salt and pepper to taste for seasoning and balancing flavors

– Cayenne pepper to taste for gentle to medium heat

– 2 tablespoons white vinegar for brightness and to round out the taste

– White or brown rice, for serving for the comforting pairing that soaks up the broth