1-First Step: Soak the dried black-eyed peas in cool water for at least 6 hours, then rinse. This helps reduce cooking time and improves tenderness.

2-Second Step: In a large pot over medium-high heat, melt the butter. Add the diced onion, minced garlic, diced green bell pepper, and diced celery. Cook for 3 to 4 minutes until the vegetables soften and smell fragrant.

3-Third Step: Stir in the soaked peas, 5 cups chicken broth, ham hock, salt, black pepper, and cayenne. Bring the mixture to a boil so everything starts cooking evenly.

4-Fourth Step: Reduce heat to a gentle simmer. Cover and cook for 30 minutes.

5-Fifth Step: Check consistency and texture. If the pot looks too soupy, cook uncovered briefly to reduce. If it seems too thick, add more broth a little at a time.

6-Sixth Step: Simmer until the peas are tender (use your judgment based on how fresh they are). Then stir in the 2 tablespoons white vinegar and adjust seasonings.

7-Final Step: Serve over rice with the cooking liquid, or mix rice into the pot. If you like firmer rice, keep them separate. If you prefer a thicker one-pot bowl, stir rice into the peas and let it absorb for a few minutes.