Ryan French
@ryafr42
Slow Cooker Southern Black-Eyed Peas
A hearty and flavorful dish of black-eyed peas slow-cooked with smoked ham hocks, onions, and spices, perfect for a comforting meal any time of the year.
Details
- Cuisine:american
- Diet:gluten-free
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:8
- Views:6
Recipe Information
- Prep time15 min.
- Cook time15 min.
- Total time30 min.
- Servings4
Ingredients
- 1 pound
- 3
- 6 cups, plus more as needed
- 1
- 1 large clove
- 1/4 teaspoon
- 1/8 teaspoon
- to taste
Cooking Instructions
Follow our step-by-step guide on how to make Slow Cooker Southern Black-Eyed Peas.
Step 1
Begin by rinsing the black-eyed peas and soaking them in a large container filled with cool water, ensuring they are covered by a few inches for 8 hours or overnight.
Step 2
In a stockpot, combine ham hocks with 6 cups of water, bringing it to a boil.
Step 3
Once boiling, reduce the heat to low, cover, and let it simmer for about 90 minutes until the meat is tender and easily falls off the bone.
Step 4
Afterward, remove the ham hocks and set them aside for later use.
Step 5
To enhance the flavor, refrigerate the ham stock for 8 hours or overnight, allowing the fat to solidify.
Step 6
Once ready, drain and rinse the soaked black-eyed peas, then place them in a slow cooker.
Step 7
Add one of the cooked ham hocks, along with chopped onion, crushed garlic, red pepper flakes, and a touch of sugar for balance.
Step 8
Skim off the congealed fat from the ham stock and discard it, then pour the stock into the slow cooker, adding enough water to cover the peas by about 1.
Step 9
5 inches.
Step 10
Cover the slow cooker and let it work its magic on low for 14 hours.
Step 11
When you're ready to serve, season with salt to taste, and enjoy a hearty dish that warms the soul.