Slow Cooker Black-Eyed Peas

Slow Cooker Black-Eyed Peas
  • 1 pound dried black-eyed peas
  • 3 smoked ham hocks, or more to taste
  • 6 cups water, plus more as needed
  • 1 onion, chopped small
  • 1 large clove garlic, crushed
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon white sugar
  • salt to taste


  1. Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.
  2. Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.
  3. Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar.
  4. Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.
  5. Cook on Low for 14 hours. Season with salt.

04/20/2018
Slow Cooker Black-Eyed Peas, recipe PT15M PT1H 5 455 calories

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