Slow Cooker Black-Eyed Peas
Description
These black-eyed peas and ham hocks are cooked in the slow cooker with garlic and onion for a traditional New Year's Day dish to enjoy with family.
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
•
1/4 teaspoon red pepper flakes
•
1/8 teaspoon white sugar
•
salt to taste
Directions
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.