Slow Cooker Black-Eyed Peas
A comforting Southern staple that combines black-eyed peas, spices, and a ham hock slow-cooked to perfection, perfect for gatherings or weeknight dinners.
Ingredients
For the base
- 16 ounces dry black-eyed peas, rinsed No need to pre-soak
- 4 cups low-sodium chicken broth Can substitute with vegetable broth for a vegetarian version
- 2 cups water
For flavor
- 1 small onion, diced Sautéing first can enhance flavor
- 2 cloves garlic, minced Sautéing first can enhance flavor
- 1.5 teaspoons salt
- 1 teaspoon cumin
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper For a mild kick
- 8 ounces ham hock Provides depth of flavor
- 1 tablespoon hot sauce Optional, for additional heat
- 1 tablespoon oil For sautéing when using Instant Pot
Instructions
Preparation
- Rinse the black-eyed peas to ensure they are clean and free from debris.
- Add the rinsed peas to the slow cooker along with chicken broth and water.
- Incorporate the diced onion and minced garlic.
- Add salt, cumin, black pepper, cayenne pepper, and stir in a bay leaf.
- Place the ham hock in the cooker and stir gently to combine.
Cooking
- Cover the slow cooker and set to high heat for 3 to 4 hours or low heat for 6 to 8 hours.
- Once cooking time nears completion, remove the ham hock, shred the meat, and return it to the peas.
- Remove the bay leaf before serving.
Notes
For a vegetarian version, omit ham hock and use vegetable broth. You can add diced sweet potatoes or corn for variations.