Description
A hearty dish of black-eyed peas cooked with a smoked ham hock, perfect for any occasion.
Ingredients
Scale
- 1 lb dried black-eyed peas
- 1 lb smoked ham hock
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 tsp cayenne pepper (or to taste)
- Salt and pepper to taste
Instructions
- Rinse the dried black-eyed peas under cold water until they run clear.
- In a skillet over medium heat, sauté the diced onion until translucent; add minced garlic for the last minute.
- In the crock pot, combine rinsed peas, sautéed onion and garlic, ham hock, chicken broth, bay leaves, cayenne pepper, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove the ham hock; shred meat back into the pot after cooling slightly.
- Serve hot with cornbread or over rice.
Notes
- This recipe can be adjusted for spice by modifying the amount of cayenne pepper.
- Adding chopped vegetables like carrots or celery can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 30mg