Slow Cooker Black-Eyed Peas

Ingredients

• 1 pound dried black-eyed peas
• 3 smokeds ham hocks , or more to taste
• 6 cups water , plus more as needed
• 1 onion , chopped small
• 1 large clove garlic , crushed
• 0.25 teaspoons red pepper flakes
• 0.13 teaspoons white sugar
• salt to taste

Instructions

1. 1

   Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak for 8 hours to overnight.

2. 2

   Place ham hocks into a stockpot with 6 cups water. Bring to a boil, reduce heat to low, cover the pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate ham stock, 8 hours to overnight.

3. 3

   Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in peas; add onion, garlic, red pepper flakes, and sugar.

4. 4

   Skim congealed fat from the surface of ham stock; discard. Pour stock into the slow cooker. Add enough water to cover peas by 1 1/2 inches.

5. 5

   Cook on Low for 14 hours. Season with salt.