Rinse and Sort: Pour the dried black eyed peas onto a baking sheet or counter and carefully sort through them, removing any small stones, debris, or shriveled peas. Rinse the clean peas thoroughly under cool running water.

Quick Soak Method (Recommended): Place the rinsed peas in a large pot and cover them with water by at least two inches. Bring the water to a rapid boil for 2 minutes, then remove the pot from the heat, cover it, and let the peas stand for 1 hour. Drain the peas completely before moving to the next step. (Note: If you skip soaking, increase cooking time by 30-45 minutes and use more broth.)

Render the Meat: Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the ham hock or bacon lardons. Cook slowly, stirring occasionally, until the fat has rendered and the meat is nicely browned (about 5 to 7 minutes). If using bacon, remove the cooked bacon bits with a slotted spoon and set them aside, leaving the rendered fat in the pot.

Sauté the Vegetables: Add 1 tablespoon of the butter to the rendered fat. Once melted, add the diced yellow onion, celery, and green bell pepper (if using). Cook the vegetables, stirring often, for 8 to 10 minutes until they are very soft and translucent. Do not rush this step, as softening the vegetables releases deep flavor.

Add Aromatics: Push the cooked vegetables aside slightly, then add the minced garlic, dried thyme, and red pepper flakes (if using). Sauté for 1 minute until the garlic is fragrant. Stir all the ingredients together.

Combine Ingredients: Add the drained, soaked peas, the smoked ham hock (if using), and the bay leaf to the pot.

Add Liquid and Simmer: Pour in the 6 cups of chicken broth. The liquid should cover the peas by at least one inch. If it does not, add the remaining 2 cups of broth or enough water to cover. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to the lowest setting to maintain a very gentle simmer.

Cook Slow and Low: Cover the pot partially with a lid (allowing some steam to escape). Simmer gently for 1.5 to 2 hours, or until the peas are tender and easily mashable with a fork. Check the peas every 30 minutes, stirring gently and adding more hot water or broth as needed to keep the peas submerged and moist.

Achieve Creaminess: During the last 30 minutes of cooking, take the back of a wooden spoon and gently press a handful of peas against the side of the pot. This deliberate mashing releases starch and is the key to creating a thick, creamy texture.

Remove Aromatics: Once the peas are tender and the broth has thickened, remove and discard the bay leaf and the ham hock. If using a ham hock, shred any usable meat and return it to the pot.

Finish and Season: Stir in the remaining 1 tablespoon of unsalted butter and the heavy cream (if using). Taste the peas and the liquid. Add the initial 1 teaspoon of Kosher salt and 1/2 teaspoon of black pepper, adjusting seasoning until the flavors are bright.

Serve: Let the peas rest off the heat for 10 to 15 minutes before serving, as they will continue to absorb liquid and thicken slightly during this time. Garnish with the reserved cooked bacon pieces (if applicable).