Ingredients

The following ingredients have 10 Servings
  • 1 lb dry black eyed peas (rinsed and picked over)
  • 1 12 oz ham hock or ham bone with meat
  • 1 medium sweet onion (diced)
  • 1 small green bell pepper OR poblano pepper (seeded and diced)
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 tsp crushed red pepper flakes
  • 1/2-1 tsp seasoned salt (adjust more or less to your taste)
  • 2 cloves garlic (minced)
  • 6 cups chicken broth
  • 1 15 oz can diced tomatoes with green chilies (Or plain diced tomatoes)
  • 1 tsp lemon pepper
  • Cooked rice for serving
  • Cooked Collard Greens (optional (See Cook's note))
  • Hot sauce (optional)

Instruction

  • Prior to cooking: Rinse and scrub ham hock. Place into a pot and cover completely with water. Place on the stovetop and bring to boil. Boil for 2 minutes, then remove from heat and drain. Rinse thoroughly under cold water. Follow recipe for adding to slow cooker.
  • To prepare: Pour peas into bottom of slow cooker insert. Center the ham hock in the peas.
  • Add the onion, pepper, bay leaves, thyme. red pepper flakes,1/2 tsp seasoned salt, and garlic.
  • Pour chicken broth over all. Place the lid on securely. Cook on high for 3 hours.
  • After 3 hours, remove ham hock and pull meat from bone. Discard bone.
  • Return meat to the slow cooker with tomatoes and lemon pepper. Taste and adjust salt to your taste, if needed. Mix well.
  • Cover and cook for an additional 1-2 hours or until the peas are tender.
  • Serve with rice, collard greens and cornbread with hot sauce, if desired.