Cook the bacon pieces in a dutch oven over medium heat until crispy and all the fat has rendered. Remove the cooked pieces with a slotted spoon and set aside.

Add the ham hock to the pot then add the peas.

Next, slowly add the chicken broth and water.

Cover the pot and bring to a boil, then reduce to a simmer.

Cook for 1 hour.

Taste the broth of the peas and add salt if needed.

Next add ground black pepper.

Pink eyed peas should be tender but not mushy when done.

Serve as a side dish or as the main meal with a side cornbread.