Ingredients:

  • 1 lb dried black-eyed peas, rinsed and picked over
  • 1 large yellow onion, diced (approx. 200g)
  • 1 green bell pepper, diced (approx. 150g)
  • 2 stalks celery, diced (approx. 100g)
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 lb smoked ham hock
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 2 dried bay leaves
  • salt and black pepper to taste
  • 3 cups cooked long-grain white rice
  • 1 bunch sliced green onions

Instructions:

  1. Place the rinsed black-eyed peas into the bottom of the Crock Pot. Add the diced onion, bell pepper, celery, and garlic. Place the smoked ham hock in the center.
  2. Pour the chicken broth over the ingredients until submerged. Stir in the thyme, cayenne, and bay leaves.
  3. Cover and cook on Low for 7-8 hours (or High for 4-5 hours) until peas are tender and the meat is falling off the bone.
  4. Remove the ham hock, shred the meat (discarding fat and bones), and return the protein to the pot. Adjust salt and pepper to taste.
  5. Serve the black-eyed pea mixture over a bed of warm cooked white rice and garnish with sliced green onions.