Preparation: Begin by rinsing the black-eyed peas in a colander under cold water. Pick out and discard any discolored peas or small stones.

Soaking: Place the peas in a large bowl and cover with about 4 cups of water. Let them soak overnight, or at least 6-8 hours. After soaking, rinse and drain the peas.

Cooking the Base: In a large pot or Dutch oven, heat the vegetable oil or bacon fat over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another 1-2 minutes.

Adding Peas and Broth: Add the soaked and drained black-eyed peas to the pot. Add the ham hock or diced ham, bay leaf, and enough chicken broth or water to cover the peas by about an inch.

Seasoning: Season with salt, black pepper, and smoked paprika (if using).

Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 1-1.5 hours, or until the peas are tender. Check occasionally and add more broth or water if necessary to keep the peas covered.

Final Touches: Once the peas are tender, remove the ham hock (if used) and shred any meat off the bone, returning the meat to the pot. Discard the bone and bay leaf.

Serving: Taste and adjust the seasoning if necessary. Serve the black-eyed peas hot, garnished with chopped parsley and a dash of hot sauce if desired.