Description
Delicious and hearty black-eyed peas cooked slowly for ultimate flavor and comfort. Perfect for gatherings or family dinners.
Ingredients
Scale
- 16 ounces dry black-eyed peas, rinsed
- 8 ounces ham hock
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon hot sauce (optional)
- 1 tablespoon oil (for the Instant Pot)
- 1 bay leaf
Instructions
- Rinse the black-eyed peas. No need to pre-soak.
- Add the black-eyed peas, broth, water, onion, garlic, salt, cumin, pepper, bay leaf, and hot sauce (if using) to the slow cooker. Stir to mix well. Add the ham hock.
- Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back into the slow cooker.
- Remove the bay leaf before serving.
- For the Instant Pot method: Turn on the pressure cooker and select sauté. Once hot, add the oil and the onion and cook until soft. Add garlic and cook for an additional minute. Turn off the pressure cooker.
- Add black-eyed peas, broth, water, bay leaf, salt, cumin, pepper, and hot sauce (if using). Stir to mix well. Add the ham hock.
- Close the lid and seal the valve. Cook on high pressure for 30 minutes. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
- Using tongs, carefully remove the ham hock. Shred the meat and stir it back into the Instant Pot.
- Remove the bay leaf before serving.
Notes
Serve hot as a main dish or side. Pair with cornbread or over rice.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 30mg