2 smoked ham hocks
1 onion, cut into medium dice
2 bay leaves
2 pounds shelled fresh Oliver Farms crowder peas
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon black pepper
Easy Pickled Chile Vinegar
2 cups sliced banana chiles, stemmed but not seeded
1 cup sliced serrano chiles, stemmed but not seeded
3 cups distilled white vinegar
3/4 cup sugar
1 teaspoon kosher salt
1. To make the broth, combine the hocks, onion, bay leaves, and 3 1/2 quarts water in a medium heavy-bottomed pot. Bring to a boil over high heat and then reduce the heat so that the water simmers.
2. Cover and cook until the ham hocks are completely tender, about 4 hours.
3. Meanwhile, make the chile vinegar: Put the sliced chiles in a 1-quart glass jar. Bring the vinegar, sugar, and salt to a boil in a nonreactive saucepan. Cool briefly and then pour the hot vinegar over the chiles. Cool again for a few minutes, then cover with the lid and refrigerate for up to 3 months.
4. When the hocks are tender, add the peas, salt, and pepper and cook until the peas are tender, 30 to 45 minutes. Make sure the peas have enough liquid to cover them throughout the cooking process. If the liquid seems to be evaporating too quickly, cover the pot. The liquid should soak up into the beans as they cook; when they are done, the liquid level should be even with the peas. Stir in 3 tablespoons of chile vinegar before serving.