Slow Cooker Black-Eyed Peas recipe
All Recipes Side Dish Beans and Peas
Ingredients
- 1 pound dried black-eyed peas 3 smoked ham hocks, or more to taste 6 cups water, plus more as needed 1 onion, chopped small 1 large clove garlic, crushed ¼ teaspoon red pepper flakes ⅛ teaspoon white sugar salt to taste
Nutrition Info
- 801.5 caloriescarbohydrate: 74.1 gcholesterol: 102 mgfat: 33.1 gfiber: 13.1 gprotein: 53 gsaturatedFat: 11.3 gservingSize: -sodium: 113.9 mgsugar: 10.4 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Black-Eyed Peas
Directions
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Put black-eyed peas into a large container with enough cool water to cover by a few inches, soak 8 hours to overnight.
Put ham hocks into a stockpot with 6 cups water, bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.
Drain and rinse black-eyed peas thoroughly, transfer to a slow cooker. Bury one of the cooked ham hocks in the peas, add onion, garlic, red pepper flakes, and sugar.
Skim congealed fat from surface of ham stock, discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.
Cook on Low for 14 hours. Season with salt.