Southern Slow-Cooked Black-Eyed Peas with Smoky Ham
Experience the comforting flavors of the American South with this slow-cooked black-eyed peas and smoky ham dish, perfect for New Year's Day or any family gathering.
1425 min
easy
4 servings
802kcal
calories
74g
carbohydrates
102mg
cholesterol
33g
fat
13g
fiber
53g
protein
11g
saturated fat
114mg
sodium
10g
sugar
0g
unsaturated fat
Ingredients
450g dried black-eyed peas
3 smoked ham hocks, or more to taste
1.5 liters water, plus more as needed
1 small onion, finely chopped
1 large clove garlic, minced
0.25 teaspoon red pepper flakes
0.125 teaspoon white sugar
salt to taste
Directions
Step 1
In a large bowl, cover the black-eyed peas with enough cold water to submerge them by a few inches. Allow them to soak for 8 hours or overnight.
Step 2
In a large stockpot, combine the ham hocks with 1.5 liters of water. Bring to a boil, then reduce the heat and simmer, covered, until the meat is tender and falling off the bone, approximately 90 minutes. Remove the ham hocks and set them aside for another use. Refrigerate the ham stock for 8 hours or overnight.
Step 3
After soaking, drain and rinse the black-eyed peas thoroughly, then transfer them to a slow cooker. Nestle one of the cooked ham hocks in the peas, and add the chopped onion, minced garlic, red pepper flakes, and sugar.
Step 4
Skim off any solidified fat from the surface of the ham stock and discard it. Pour the stock into the slow cooker, adding enough water to cover the peas by 1.5 inches.
Step 5
Cook the black-eyed peas on Low for 14 hours. Season with salt to taste before serving.