Ingredients
4
4 servings
- •1 pound dried black-eyed peas
- •3 smoked ham hocks, or more to taste
- •6 cups water, plus more as needed
- •1 onion, chopped small
- •1 large clove garlic, crushed
- •¼ teaspoon red pepper flakes
- •⅛ teaspoon white sugar
- •salt to taste
Instructions
- Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.
- 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.
- 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.
- 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.
- Cook on Low for 14 hours. Season with salt.
Nutritional Facts
Per 4 servings
- Calories: 802
- Carbohydrate: 74g
- Fat: 33g
- Fiber: 13g
- Protein: 53g
- Sugar: 10g
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