Print: Slow Cooker Black-Eyed Peas

We made these black-eyed peas and ham hocks when our family was visiting. We went to Disney World on New Year's Day, and I just had to have black-eyed peas before midnight. To make it easy, soak black-eyed peas in the slow cooker overnight. This is a little thinner, like a very rich soup. We really enjoyed it; hope you will, too! Hot buttered cornbread and chunky applesauce are my favorites to serve with black-eyed peas.

Prep

16 min

Cook

102 min

Servings

Difficulty

Hard

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 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 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 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 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 Cook on Low for 14 hours. Season with salt.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/slow-cooker-black-eyed-peas