Slow Cooker 

BLACK-EYED PEAS

INGREDIENTS

Black-Eyed Peas Ham Hock Chicken Broth Onion Garlic Cloves Salt Cumin  Pepper Cayenne Pepper Hot Sauce Bay Leaf

Add the black-eyed peas, broth, water, onion, garlic, salt, cumin,  pepper, cayenne, bay leaf, and hot sauce (if using) to the slow cooker. Stir to mix well. Add the ham hock.

SLOW COOKER

Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the slow cooker. Remove bay leaf before serving.

Cook HIGH 3-4 hours or LOW 6-8.

Sauté onion & garlic in the instant pot.

Add black-eyed peas, broth, water, bay leaf,  salt, cumin, cayenne, pepper, and hot sauce (if using). Stir to mix well.  Add the ham hock.

INSTANT POT

Close lid and seal valve. Cook high pressure for 45 minutes.  Natural release pressure for 15 minutes then quick release any remaining pressure.

Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the Instant Pot. Remove bay leaf before serving.

SERVE

This black-eyed peas recipe can easily be made vegan or vegetarian. To  do so, use vegetable broth and omit the meat all together.

TRY THIS NEXT!

Collard Greens

Red Beans And Rice

Soul Food Chili

Follow for More