Description
A comforting dish of black-eyed peas cooked slowly with smoky ham hock and spices, perfect for chilly nights and festive occasions.
Ingredients
- 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 1/2 teaspoons salt
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon hot sauce (optional)
- 1 tablespoon oil (for the Instant Pot)
- 1 bay leaf
Instructions
- Rinse the black-eyed peas well—no soaking required!
- In the slow cooker, add the black-eyed peas, chicken broth, water, onion, garlic, salt, cumin, pepper, bay leaf, and optional hot sauce. Stir to combine.
- Nestle the ham hock into the mixture.
- Cover the slow cooker and set it to 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 pot, mixing well.
- Remove the bay leaf before serving.
Notes
You can substitute the ham hock with diced turkey or leave it out entirely for a vegetarian version. Adjust spices to suit your palate.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Southern