Description
A hearty and flavorful dish made with black-eyed peas and smoked ham hock, perfect for any occasion.
Ingredients
Scale
- 1 lb dried black-eyed peas
- 1 lb smoked ham hock
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 tsp cayenne pepper (or to taste)
- Salt and pepper to taste
Instructions
- Rinse the dried black-eyed peas under cold water until they run clear.
- In a skillet over medium heat, sauté the diced onion until translucent; add minced garlic for the last minute.
- In the crock pot, combine rinsed peas, sautéed onion and garlic, ham hock, chicken broth, bay leaves, cayenne pepper, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove the ham hock; shred meat back into the pot after cooling slightly.
- Serve hot with cornbread or over rice.
Notes
- This dish is great for meal prep and can be stored in the fridge for up to 3 days.
- For extra flavor, consider adding diced tomatoes or a splash of vinegar before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 35mg