Don't forget your black-eyed peas on New Year's Day! This slow cooker version of the traditional dish uses ham hocks, garlic, and onion.
Preparation Time
10 mins
Cooking Time
15 hr 30 mins
Total Time
15 hr 40 mins
Calories
802 Calories
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.