Crock Pot Southern Black-Eyed Peas With Ham Hock

Name: Crock Pot Southern Black-Eyed Peas With Ham Hock
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8 servings
Cuisine: Southern,American
Ingredients: 1 pound dried black-eyed peas; 1 large smoked ham hock, about 3/4 to 1 pound; 1 large onion, sliced; 2 celery ribs, finely chopped; 2 large carrots, peeled and chopped; 2 to 4 strips bacon, fried and diced; 1/2 teaspoon cayenne pepper, or to taste; 1/2 teaspoon garlic powder, or 1 minced clove garlic; 4 cups water, plus more if needed; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon freshly ground black pepper, to taste

Slow-cooked with ham hock and bacon, these no-fuss black-eyed peas make a delicious meal, especially when served with cornbread.

⭐ 4.3 (135 reviews) Prep: 15 minCook: 480 minTotal: 495 minYields: 8 servings

Category Tags:

Entree Dinner Side Dish Lunch

Cuisine Tags:

Southern American

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Instructions

Start boiling water in a large pot to cover peas by at least 3 inches; simmer for 15 minutes, then drain and reserve peas.
In a slow cooker, combine ham hock, onion, celery, carrots, bacon, cayenne pepper, garlic, and 4 cups of water.
Cover and cook on high for 1 hour.
Add the reserved peas to the slow cooker.
Set to low, cover, and cook for 5 to 7 hours, stirring halfway; increase heat to high during the last hour if peas require more tenderness.
Remove the ham hock, shred the meat, and return it to the peas.
Season with salt and pepper to taste; stir well.
Serve as desired.

Nutritional Info (per serving)

Calories: 246 kcal

Carbohydrate: 37 g

Cholesterol: 11 mg

Fiber: 7 g

Protein: 17 g

Saturated Fat: 1 g

Sodium: 289 mg

Sugar: 5 g

Fat: 4 g

Unsaturated Fat: 0 g