Slow Cooker Black-Eyed Peas

Our family was visiting, and we went to Disney World on New Year's Day. I just had to have black-eyed peas before midnight. Make it easy, soak black-eyed peas in the slow cooker overnight. This is a little thinner, like a very rich soup. We really enjoyed it; hope you will too! Hot buttered cornbread and chunky applesauce are my favorites to serve with black-eyed peas.

• Preparation Time: 10 mins
• Cooking Time: 15 hr
• Total Time: 15 hr 10 mins
• Calories: 802 Calories

Ingredients

• salt to taste
• ⅛ teaspoon white sugar
• ¼ teaspoon red pepper flakes
• 1 large clove garlic, crushed
• 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

Recipe Instructions

Step 1

Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cook on Low for 14 hours. Season with salt.