Black-Eyed Peas in the Slow Cooker

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Black-Eyed Peas in the Slow Cooker
  1. Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.

  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.

  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.

  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.

  5. Cook on Low for 14 hours. Season with salt.

Cook’s Notes:

You may discard or find another use for the unused ham hocks. After cooking in the slow cooker, check for any bones that may have fallen off the ham hocks.

This makes four servings as a very thick rich soup or eight servings as a side dish.

Editor’s Note:

The nutrition data for this recipe includes the full amount of the ham hocks. The actual amount of the ham consumed will vary.

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