Slow Cooker Black-Eyed Peas

asian korean unknown sweet spicy savory hard slow

Prep

16 min

Cook

102 min

Total

118 min

Ingredients (8)

1 pound dried black-eyed peas g

3 smoked ham hocks, or more to taste g

6 cups water, plus more as needed g

1 onion, chopped small g

1 large clove garlic, crushed g

¼ teaspoon red pepper flakes g

⅛ teaspoon white sugar g

salt to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.

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.

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.

Cook on Low for 14 hours. Season with salt.