Crockpot Black-Eyed Peas with Smoked Ham Hocks

Name: Crockpot Black-Eyed Peas with Smoked Ham Hocks
Prep time: 10 min
Cook time: 15 h 35 min
Total time: 15 h 45 min
Yield: 4 servings
Cuisine: Soul Food, Southern Recipes
Ingredients: 1 lb Dried Blackeye Peas; 1 whole Garlic; 0.25 tsp Red Pepper Flakes; 1 pinch Salt; 6 cups Water; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Soul Food 🇺🇸Southern Recipes 🇺🇸 Low-Sodium Gluten-Free Plant-Based 🌻Halal 🕌Kosher ✡️Clean Eating

Crockpot Black-Eyed Peas with Smoked Ham Hocks simmer into a creamy, hearty pot with gentle heat, smoky depth, and just a hint of spice. The ham hocks enrich every spoonful, while onion and garlic round out the flavor for a cozy, comforting side. Serve it for New Year’s Day traditions or any casual dinner when you want something warm and satisfying.

Prep10 mins
Cook15 hrs 35 mins
Serves4
DifficultyEasy

1

Place black-eyed peas in a large container and cover with cool water by a few inches; soak for 8 hours to overnight.
2

Put ham hocks in a stockpot with 6 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer until the meat is falling off the bone, about 90 minutes. Remove the ham hocks and reserve for another use. Refrigerate the ham stock for 8 hours to overnight.
3

Drain and rinse the black-eyed peas well; transfer to a slow cooker. Nestle one of the cooked ham hocks into the peas; add the onion, the garlic, red pepper flakes, and sugar.
4

Skim the congealed fat from the surface of the ham stock and discard it. Pour the stock into the slow cooker. Add enough water to cover the peas by 1 1/2 inches.
5

Cook on Low for 14 hours. Season with salt.