Description
A comforting Southern dish featuring tender black-eyed peas slow-cooked in a savory broth with aromatics and a hint of spice.
Ingredients
Scale
- 16 ounces dry black-eyed peas, rinsed
- 8 ounces ham hock
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 ½ teaspoons salt
- 1 teaspoon cumin
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 tablespoon hot sauce (optional)
- 1 bay leaf
Instructions
- Rinse the black-eyed peas. No need to pre-soak.
- Add the black-eyed peas, broth, water, diced onion, minced garlic, salt, cumin, pepper, bay leaf, and hot sauce (if using) to the slow cooker. Stir to mix well.
- Add the ham hock.
- Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Once cooked, use tongs to carefully remove the ham hock. Shred the meat and return it to the slow cooker.
- Remove the bay leaf before serving.
Notes
For added flavor, sauté onions and garlic in oil before adding to the slow cooker. Adjust seasoning to taste, and consider adding smoked paprika or thyme for variations.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 25mg
Keywords: black-eyed peas, slow cooker, southern recipes, comfort food, legumes
